Palak Khichdi

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

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 Chili – 2 (finely chopped)
  8. Turmeric Powder – 1/4 tsp
  9. Red Chili Powder – 1/4 tsp
  10. Coriander Powder – 1 tsp
  11. Garam Masala Powder – 1/4 tsp
  12. Ghee – 2 tbsp
  13. Water – 5 cups
  14. 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 flame. Once pressure has settled down check if cooked, else cook for another 1-2 whistles
  2. Meanwhile bring 2.5 cups of water to boil in a saucepan, turn off the flame and add spinach. Cover and keep aside for 5 mins. Now strain it through a sieve and once it cools down grind it to a paste. Keep aside
  3. Heat ghee in a kadai. Add cumin seeds and let it splutter
  4. Add onions, ginger and green chili. Saute until onions are translucent
  5. Add tomatoes, red chili powder, coriander powder and salt (add accordingly as you have added salt while cooking the dal and rice). Cook till ghee separates
  6. Add cooked dal & rice, spinach paste and garam masala powder. Mix and cook for about 4 mins, your Palak Khichdi is ready. Top it with some ghee and serve.


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