How to make Hare Moong Ki Khichdi With Palak - Spinach and green gram gives this rice preparation a nutritious angle.

This recipe is from FoodFood TV channel & has featured on Maa ki Dal.

Main Ingredients : Whole green grams (sabut moong) (साबुत मूंग), Spinach (पालक)

Cuisine : Indian

Course : Rice

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Hare Moong Ki Khichdi With Palak Recipe Card

Hare Moong Ki Khichdi With Palak

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Hare Moong Ki Khichdi With Palak checkout Moong Khichdi Risotto. You can also find more Rice recipes like Gajar Tamatar Pulao, Kaikari Biryani, Grilled Pumpkin And Spinach Risotto, Lucknowi Chicken Biryani.

Prep Time : 21-25 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Hare Moong Ki Khichdi With Palak Recipe

  • Whole green grams (sabut moong) soaked for 1 hour 1 cup

  • Spinach shredded 2 large bu

  • Rice soaked 2 cups

  • Ghee 5 tablespoons

  • Cloves 4-5

  • Cumin seeds 1 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Salt to taste

  • Moong sprouts 1 cup

  • Green chillies 4

  • Buttermilk 4 cups

  • Garlic finely chopped 4 cloves

  • Ginger finely chopped 1 tablespoon


Step 1

Heat 1 teaspoon ghee in a pressure cooker.

Step 2

Add cloves and cumin seeds and let seeds crackle.

Step 3

Add whole gram, rice, turmeric powder, salt and spinach.

Step 4

Mix well and cook for 3-4 minutes.

Step 5

Add moong sprouts and 3 tablespoons ghee. Slit green chillies and add, mix well.

Step 6

Add buttermilk, stir to mix, cover and pressure cook on high heat for 2 whistles.

Step 7

Lower heat and cook further for 2 whistles.

Step 8

Switch off heat, remove lid and mix well.

Step 9

Heat 2 tablespoons ghee in a non-stick pan.

Step 10

Add garlic and ginger and sauté till garlic is well browned.

Step 11

Add this to cooked khichdi and mix well. Serve hot.