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palak khichdi recipe
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5 from 3 votes

Palak Khichdi Recipe

Khichdi or khichri is classical and wholesome Indian dish. Palak Khichdi is a version of regular dal khichdi with goodness of spinach leaves , yellow lentils , rice and spices.
Course Main Course
Cuisine India
Keyword Bachelor's Cooking, Diet, Healthy, Weight Loss
Prep Time 8 minutes
Cook Time 25 minutes
Soaking 3 hours
Total Time 3 hours 33 minutes
Servings 4
Calories 166kcal
Author Muktha H S


To Pressure Cook Rice

  • 1 teaspoon Ghee /Clarified Butter
  • 1 teaspoon Jeera Cumin Seeds
  • ½ teaspoon Ginger Grated
  • Cup Moong Dal soaked for 2-3 hrs
  • Cup Rice short grain , any variety
  • ¼ teaspoon Turmeric Powder
  • ¼ teaspoon Hing /Asafoetida
  • ½ teaspoon Salt
  • 3 cups of water
  • To make Spinach Kichadi
  • 150 grams Palak / spinach need about 1 cup of puree
  • 3 Green Chili less spice variant
  • 1 tablespoon Ghee /Clarified Butter
  • 1 Bay leaf
  • 2 inch cinnamon stick
  • 2 Cloves
  • 1 Dry red Chilli
  • 1-2 Green Cardamom Pods
  • 1 large size Onion finely chopped (1 cup chopped)
  • 1 small size Tomato finely chopped (½ cup)
  • 1 teaspoon Garlic minced or paste
  • 1 teaspoon Ginger minced or paste
  • 1 teaspoon Coriander Powder
  • ½ teaspoon Red chili powder
  • ½ teaspoon Garam Masala
  • 1.5 tablespoon Ghee /clarified Butter
  • 1 teaspoon Lemon Juice
  • 2 Cups water
  • Salt to Taste


  • Once you plan to make khichdi , please soak your lentils and rice grains( soak for 30 minutes) separately . You can make khichdi without soaking lentils and rice but for health benefits , I recommend to soak. Soaking lentils for 3 + hours helps to reduce antinutrients phytates , there by it helps to absorb vitamins and minerals.
  • Drain water completely from soaked lentils and rice , rinse with cold water and set aside.

To pressure cook rice and lentils

  • Firstly , heat 1 teaspoon of ghee / clarified butter in a pressure cooker . Add cumin seeds, ginger, soaked moong dal, rice ,turmeric powder , hing/ asafoetida and give a quick stir.
  • Add 3 cups of water , ½ teaspoon of salt and pressure cook for 2 – 3 whistles.

To blanch spinach

  • Whilst , Blanch spinach : Add spinach and green chillies to hot water. Let it sit for 5 minutes. Later remove from hot water and dip in cold water for 1-2 minutes.
  • Remove spinach leaves, green chillies from cold water and blend to smooth puree without adding water.

To make Palak Khichdi

  • In a pan , heat 1 tablespoon of ghee, add bay leaf , red chili , cumin seeds, cloves, cinnamon stick and cardamom pods. Allow it release its oil and turns aromatic.
  • Now tip in garlic , ginger , chopped onions and saute till onions turns translucent.
  • Add chopped tomatoes and saute until tomatoes turns mushy.
  • Add red chili powder , coriander powder and mix well everything.
  • Now add in spinach/ palak puree , about 1 cup puree ( 1- 1.5 cups puree can be used) and cook for about 2-3 minutes.
  • Add 2 cups of water (I have used blender rinsed water) , salt to taste and cook on medium flame until it comes to gentle boil.
  • Now add in cooked rice and moong dal , mix until everything is well combined.
  • Cover pan with a lid and keep on simmer for 5 minutes.
  • After 5 minutes, open the lid. Adjust water if you find palak khichdi to be too thick. If it is thin, you can continue to cook on simmer for few more minutes, until it thickens and reaches desired consistency.
  • Finally add another 1.5 tablespoon of ghee , ½ teaspoon of garam masala powder and Turn off the stove.
  • Add lime juice , Mix well everything and serve with ghee, pickle and papad



Calories: 166kcal