Palak Khichdi

A healthy and flavorful khichdi recipe. You’ll need spinach, arhar dal (pigeon pea), rice and spices to prepare it.

Also try: Dalia Khichdi.

Course: Main Course

Cuisine: North Indian

Time: Preparation – 20 Mins, Cooking – 30, Total – 50 Mins.

Servings: 2-3


  1. Arhar Dal (Pigeon Pea) – 1/2 cup
  2. Rice – 1/2 cup
  3. Spinach – 150 grams
  4. Onion – 1 small (finely chopped)
  5. Tomato – 1 medium (finely chopped)
  6. Ginger – 1/2 inch (finely chopped)
  7. Green Chilli – 2 (finely chopped)
  8. Cumin Seeds – 1 tsp
  9. Asafoetida – a pinch
  10. Turmeric Powder – 1/2 tsp
  11. Red Chilli Powder – 1/2 tsp
  12. Coriander Powder – 1 tsp
  13. Garam Masala Powder – 1/2 tsp
  14. Ghee – 2 tbsp
  15. Water – 2.5 – 3 cups
  16. Salt to taste.

PS: 1 cup = 250 ML.

How to make Palak Khichdi:

  1. Soak dal and rice for 20 mins, then rinse thoroughly and add to a pressure cooker along with turmeric powder, salt and 2.5 cups of water. Mix and close the lid, cook for 3-4 whistles on a medium-high flame. Once pressure has settled down check if cooked, else cook for another 1-2 whistles
  2. Meanwhile blanch the spinach and blend to a smooth paste. Keep aside
  3. Heat ghee in a kadai. Add cumin seeds and asafoetida, let it splutter
  4. Add onions, ginger and green chilli. Saute until onions are translucent
  5. Add tomatoes, red chilli powder and coriander powder. Cook until ghee starts to separate
  6. Add spinach paste and cook for a min. Add cooked dal & rice and garam masala powder, mix and cook for about 2-3 mins. At this stage add water if needed to get the desired consistency, also adjust salt as per taste. Your Palak Khichdi is ready, top it with ghee & red chilli powder tempering while serving.


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