Palak Khichdi

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Khichdi is a simple and wholesome Indian dish made from rice and lentils, cooked together with mild spices. It is often regarded as a comfort food due to its easy digestibility and nourishing nature.

Palak Khichdi is different from regular khichdi because of the inclusion of spinach/palak, which changes its flavor, texture, nutritional profile, and appearance. It offers added nutrients like iron, calcium, and vitamins from spinach, making it more nutritious.

Here I am sharing healthy and easy Palak Khichdi recipe with step-by-step instructions and video. This is one of the easiest and tastiest way to consume spinach and perfect recipe for a quick weekday lunch or dinner. It can be paired with spiced buttermilk, raita, papad or pickle.

Recipe Video for Palak Khichdi

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How to make Palak khichdi

For Blanching Spinach/Palak

Wash 100 gm spinach leaves thoroughly under running water to remove dirt and grit. Remove any thick stems if desired.

Bring a large pot of water to a rolling boil. Add the spinach leaves to the boiling water. Let them cook for 2-3 minutes until they wilt and turn a vibrant green.

Using a slotted spoon or tongs, immediately transfer the spinach to the ice cold water.

Let it sit for 1-2 minutes to cool completely.

Drain the spinach, add it to blender and make puree. Keep it aside.

For Plain Khichdi Preparation

In a bowl take ¼ cup rice and ¼ cup yellow moong dal. Wash rice and dal thoroughly and soak in enough water for 15 minutes.

After 15 minutes drain of the water from rice and dal. Add it to pressure cooker alomng with 1.5 cup water, ¼ tsp turmeric, and salt to taste. Pressure cook for 3-4 whistles.

Allow the pressure to release naturally. The rice and lentils should be mushy.

For Palak Khichdi Preparation

In a pan heat 1 tbsp oil and 1 tbsp ghee over medium heat.

Add cumin seeds and let it splutter. Then add 4 finely chopped garlic cloves, 1 inch grated ginger and saute until raw smell disappear.

Now add 1 chopped onion, 1 finely chopped green chili and saute until onion turns translucent.

Mix in ¼ tsp turmeric, 1 tsp coriander cumin powder, ¼ tsp red chili powder, 1/8 tsp garam masala and saute for 2 minutes.

Add 1 chopped tomato and stir well. Cover the pan and cook until the tomato softens and the oil separates.

Stir in blanched spinach puree. Cover the pan and cook for 5-6 minutes on medium heat.

Now add cooked khichdi, salt to taste and stir well. Cover the pan and cook for 3-4 minutes.

For Tempering/Tadka Preparation

In another pan heat 1 tsp ghee and 1 tsp oil over medium heat.

Add 3 sliced garlic cloves, 2 dry red chili and saute until garlic turns brown.

Turn the heat off. Add ¼ tsp Kashmiri red chili powder and stir well.

Finish off the khichdi with this tempering. Mix well and serve hot with spiced buttermilk, papad, raita or pickle.

Tips

Adjust spice level as per your taste.

If you want to make it vegan, simply substitute ghee with oil.

You can use toor dal instead of yellow moong dal if not available.

If you like this recipe, do not forget to share it with your friends and family!