Palak Khichdi

This is what I had for lunch today! I love this simple yet heart warming dish. Just the perfect rice dish to have in winter... and any other time ofcourse.

My first introduction to this dish was some 4-5 years ago in THE shopping suburb of Bombay.. BANDRA.. in this restaurant which I visited for the first time too... Sheetal Bukhara. I still remember the first bite I took of the palak khichdi and my romance with this dish has blossomed since then :) Truly heart pleasing, comforting, simple dish... which let me add... a few restaurants still suck at! You have to get the right soggy consistency and the right amount of garlic and onion bites in between. I cant stop raving about this dish!!

When in Bombay (I still don't like it calling Mumbai but slowly getting accustomed with the new name), I never attempted making this dish. When I it tried here for the first time a year back.. it had the right taste but not the right consistency. But now I get it PERFECT!! Mom says she still cant make it right.. M dying to feed her my haath ka palak khichdi.. For heavens sake.. this must be THE one dish I can make better than mom!! :)

Today I made this with baby spinach that I had in the fridge. You can use spinach bunch too, as I usually do :) I always use basmati rice for this dish as it imparts its own special flavor!

Ingredients:
1 cup basmati rice, washed and drained
2 cups water
About 2 handfuls of baby spinach
4-5 garlic pods, chopped
1/2 medium onion, chopped
1/4 tomato, chopped (optional)
1 green chili
1/4 cup milk
1/4 tsp garam masala
A pinch of sugar
A pinch of turmeric
1/2 tbsp oil
1 tbsp ghee

Method:

• Blanch and puree the spinach with the green chili. Set aside
• In a hot saucepan, add the oil and ghee.
• Add the garlic and saute for about 5 seconds, then add the onion and saute till they turn pink and translucent.
• If using, add the tomatoes and stir.
  
• Now add the rice and mix well with the onion and garlic.
• Add the spinach puree, turmeric, sugar, garam masala, salt and stir well.
• Add the water and milk.
• Cover and let it boil on medium heat.
• The dish is done when the rice is fully cooked and **the spinach puree still floats on top.

Enjoy with a dollop of ghee if desired :)

Note:
** Check in between when the rice is cooking. If desired add 1/2 cup water more. You want the end result not seperate rice grains but a sticky mushy khichdi.