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 – 15 Mins, Cooking – 20, Total – 35 Mins.

Servings: 2-3


  1. Arhar Dal (Toor Dal or Pigeon Pea) – 1/2 cup
  2. Rice – 1/2 cup
  3. Spinach – 150 grams
  4. Onion – 1 medium (finely chopped)
  5. Tomato – 1 large (finely chopped)
  6. Ginger – 1 inch (finely chopped)
  7. Green Chilli – 2 (finely chopped)
  8. Turmeric Powder – 1/4 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. Soak dal and rice for 15 mins. Then rinse thoroughly and and add it to a pressure cooker. Add turmeric powder, salt and 2.5 cups of water. Mix and close the lid, cook for 3-4 whistles on medium flame. Once pressure has settled down check if it’s cooked, else cook for another 1-2 whistles
  2. 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. Now strain it through a sieve. Once it has cool down. Grind it to a fine paste. Keep aside
  3. Heat ghee in a kadai. Add cumin seeds and let it splutter
  4. Add chopped onions, ginger and green chilli. Saute till onions are translucent
  5. Add tomatoes, red chilli powder, coriander powder and salt (add accordingly as you have added salt while cooking the dal and rice). Cook till oil starts to separate
  6. Add cooked dal-rice, spinach paste and garam masala powder. Mix and cook for 2-3 mins on medium flame
  7. Your Palak Khichdi is ready. Top it with some ghee and serve.


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