Hi Friends,
Hope you enjoyed my last blog post about Quinoa Khichdi in our series of healthy recipes. Today, I am going to share another healthy recipe – “Lehsuni Palak Dalia (Garlicky Spinach Porridge)”. Dalia is traditionally used as light yet nutritious meal or for people who are not feeling well and need easily digestible food. While it is healthy in many ways but the taste of traditional recipes don’t do a great job at making it a very desirable food option for many. Today’s recipe Lehsuni Palak Dalia, overcomes this limitation by combining rich fibers of Dalia with the “greeny-goodness” of spinach (Palak) in this delicious dish. The garlic flavor makes it even more interesting. This is a one-pot meal which is easy to make and requires very common ingredients. I used Instant-Pot for the simplicity but you can make it in a standard pressure cooker as well.
Lastly, whether you like Dalia or not you must give this one a try anyway. If you did not like Dalia before you will start liking it and if you liked the traditional recipe then you will start loving it much more.
Ingredients:
- ½ Cup- Broken wheat/ porridge (Gehun ka Dalia)
- ½ Cup- Petite yellow split lentil (Dhuli Moong dal)
- 2- Half slit green chilies (Lambi kati hui hari mirchi)
- 2 cups- Chopped Spinach (Kati hui Palak)
- 10 to 12- Finely chopped garlic cloves (Barik kati hui lehsun)
- 1-½ tea spoons- Red chili powder ( Lal mirch powder) (Optional)
- 1 to 2 tea spoons- Turmeric powder (Haldi)
- 2 tea spoons- Coriander powder (Dhaniya powder)
- 1-½ tea spoon- Cumin seeds (Jeera)
- Salt (as per taste)
- 1 tea spoon- Mustard seeds (Raai)
- 1 pinch- Asafoetida (Heeng) (Optional)
- 2 table spoons- Clarified Butter (Ghee)
Method:
- Take instant pot and turn on sauté button, wait till it turns hot (heat pressure cooker) and add ghee. Now splutter mustard seeds and cumin seeds in hot ghee.
- Add chopped garlic and green chilies, sauté for a while. Now add turmeric powder, afafoetida, coriander powder and red chili powder (Optional).
- Now add chopped spinach and mix it well.
- Now add washed moong daal and salt (as per taste), mix all the ingredients for a while. Add 2-½ or 3 cups (according to the consistency of porridge you like) of water and give it a mix.
- Turn off sauté button, close the lid and turn the venting knob to sealing position. Turn on rice mode on low i.e. 8 mins. (Close the lid of the pressure cooker and give 3-4 whistles). Wait till the pressure releases.
- Serve hot with ghee on top along with papad (cracker), achaar (pickle), dahi (plain yogurt/ curd) or raita.
