Palak Khichdi

Khichdi sounds boring. But if spices are added to it, it sounds delicious. And if spinach is added to it, it sounds healthy too. Recipe is quite simple consists of spinach, arhar dal (pigeon pea), rice and spices. I have used arhar dal, you can use moong dal as well. 

Also try: Dalia Khichdi.

Course: Main Course

Cuisine: North Indian

Time: Preparation – 15 Mins, Cooking – 20, Total – 35 Mins

Servings: 2-3


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

PS: 1 cup = 250 ML

How to make Palak Khichdi:

  1. Take a bowl. Add arhar dal and rice. Rinse and soak it for 10 mins
  2. Drain the water. Add it to a pressure cooker. Add turmeric powder and salt. Add 2.5 cups of water. Close the lid and cook for 3-4 whistles on medium flame
  3. Check if dal and rice are cooked once pressure has settled down. If not then cook for another 1-2 whistles
  4. Meanwhile bring 2.5 cups of water to boil in a vessel. Turn off the flame and add spinach. Cover and keep aside for 5 mins
  5. Now strain it through a sieve. Once it has cool down. Grind it to a fine paste
  6. Heat ghee in a kadai. Add cumin seeds and let it splutter
  7. Add chopped onions, ginger and green chilli. Saute till onions are golden brown
  8. Add tomatoes and spices – red chilli powder, coriander powder and salt (if required). Cook till oil starts to separate
  9. Add cooked dal-rice and spinach paste. Mix well and cook for 4-5 mins on medium flame
  10. Add garam masala powder and mix. Turn off the flame
  11. Your Palak Khichdi is ready. Top it with a little bit of ghee and serve.

3 Comments Add yours

    1. Thank you!!! Do try it 🙂


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