Palak Khichadi

To achieve a creamy texture in your Palak Khichadi, ensure you cook the rice and moong dal until they are soft and well combined. Adding enough water during cooking is crucial; typically, 4 cups of water for 1 cup of rice and 1 cup of dal works well. Additionally, using ghee instead of oil can enhance the flavor and creaminess.

Yes, Palak Khichadi is naturally gluten-free as it is made with rice and lentils. This makes it a great option for those following a gluten-free diet. Just ensure that any additional ingredients or spices you use are also gluten-free.

If you don't have moong dal on hand, you can substitute it with other lentils like red lentils or split yellow peas. Keep in mind that cooking times may vary slightly, so adjust accordingly to ensure they are fully cooked and creamy.

To store leftover Palak Khichadi, let it cool completely before transferring it to an airtight container. It can be refrigerated for up to 3 days. When reheating, you may need to add a splash of water to restore its creamy consistency.

Palak Khichadi pairs wonderfully with a side of yogurt or raita to balance the spices. You can also serve it with pickles or papad for added texture and flavor. For a complete meal, consider adding a simple salad or some roasted vegetables.