Indian Recipes

Palak Khichdi

There’s no comfort meal like this Palak Khichdi! It’s like the classic dal khichdi, but with added greens and garlicky tadka that make this even more wholesome and delicious!

Serves 6 servings
Prep 10 minutes
Cook 25 minutes
Total 35 minutes

Jump to the recipe

an image of palak khichdi with accompaniments

I’ll just go out and say that I think dal khichdi is the ULTIMATE comfort meal. It’s quick, cozy, and so so wholesome – just what I want on days when I’m feeling low.

This Palak Khichdi is latest obsession, thanks to all the added nutrition. Just one look at the gorgeous green color of this khichdi will heal you! 😛

Palak Khichdi Ingredients Overview

We have used a mix of moong and arhar dal along with basmati rice for added texture. Mint and coriander leaves along with spinach, and veggies add even more nutrition and flavor.

We also need the usual – chopped onions, tomatoes, ginger garlic paste, hing, lots of garlic and everyday masalas – just simple pantry ingredients that come together to make this restaurant style Palak Khichdi.

Frequently Asked Questions

Richa’s Top Tips

Feel free to replace basmati rice with any short grain rice of your liking
Adding coriander and mint leaves is optional, but highly recommended for that bright green color and fresh flavor

close up image of palak khichdi to show it's texture and color

The next time you’re craving some restaurant style Palak Khichdi, you’ve got to try this recipe out! I’m craving it just writing this and know I’ll be adding it to my meal plan soon.

If you liked this recipe, be sure to check out my OG khichdi recipe that includes all my top tips to making the perfect classic khichdi.

If you try this recipe, be sure to send me your recreations over on my IG @my_foodstory!

This article was researched and written by Navya Khetarpal.

The recipe

Palak Khichdi

Cozy, comforting and insanely wholesome, this palak khichdi with its vibrant green color and garlicky flavors will soon become your fav lazy day meal.

Serves 6 servings
Prep 10 minutes
Cook 25 minutes
Total 35 minutes

Ingredients

For pressure cooking

¼ cup moong dal
¼ cup tur dal
1 cup basmati rice
1 ½ teaspoon salt
¼ teaspoon turmeric powder
3 ½ cups water

For palak puree

3 cups water
2 bunches palak (225 gms)
3 cups ice cold water
3 tablespoons mint leaves
3 tablespoons coriander leaves
2 green chillies
2 garlic cloves

For 1st tempering / tadka

2 tablespoons ghee
1 teaspoon jeera
½ teaspoon asafoetida (hing)
1 inch finely chopped ginger
2 tablespoons finely chopped garlic
2 red chillies (whole)
¾ cup finely chopped onions (95 gms)
½ cup finely chopped tomatoes (100 gms)
½ teaspoon salt
1 tablespoon coriander powder
1 teaspoon cumin powder
1 teaspoon garam masala
2 tablespoons water
½ cup roughly chopped bottle gourd / lauki (90 gms)
½ cup roughly chopped carrots / gajar (100 gms)
1 teaspoon lemon juice
1 cup boiling water

For 2nd tempering / tadka

1 tablespoon ghee
4 garlic cloves (thinly sliced)
½ teaspoon asafoetida (hing)
2-3 red chillies (whole)
½ teaspoon kashmiri chilli powder

Method

Cooking dal & rice

1
Wash dal & rice and soak them for half an hour.
2
Once soaked, transfer them to the pressure cooker, add salt, turmeric powder, water and pressure cook for 10 minutes on low after 1 whistle.
3
Allow the pressure cooker to depressurize by itself. Once you open the lid, gently mix so they combine well.

Making palak puree

4
Set water for boiling in a pot, add palak and cook briefly for 30 seconds, immediately dip into the bowl of ice cold water.
5
Transfer the blanched palak to a mixer, add mint leaves, coriander leaves, green chillies & garlic, blend to a smooth puree. Set aside.

1st tempering / tadka

6
Heat ghee in a pan, add jeera and saute for a few seconds, add, hing, ginger, garlic & red chillies, cook them for a minute on medium heat. Add onions & continue to cook till they turn light golden.
7
Add tomatoes, salt, spice powders and cook for 2-3 minutes. Add 1-2 tablespoons of water to avoid the spices from burning. Cook for 2 minutes, add bottle gourd & carrots and cook for 5-6 minutes till the vegetables are cooked and tomatoes get mushy.
8
Add palak puree & cook for 2-3 minutes on low flame so the palak absorbs all the aromatics. Add cooked dal, rice & boiling water. Stir gently & cook for 10-12 minutes. Add lemon juice and mix well.

Making 2nd tempering / tadka

9
Heat ghee in a pan, add garlic and fry till it turns light golden, add hing, whole red chillies, kashmiri chilli powder and pour the tadka over the khichdi. Serve immediately.

Notes

Blanched palak is dipped in ice cold water so it retains the color. You may adjust the consistency of khichdi as per your preference. Khichdi is best served immediately.

Equipment

1 Pressure Cooker

Nutrition

Calories 269 kcal
Carbohydrates 43 g
Protein 7 g
Fat 8 g
Saturated Fat 5 g
Polyunsaturated Fat 1 g
Monounsaturated Fat 2 g
Cholesterol 19 mg
Sodium 869 mg
Potassium 345 mg
Fiber 4 g
Sugar 4 g
Vitamin A 2399 IU
Vitamin C 52 mg
Calcium 78 mg
Iron 2 mg

Common questions

Can I add other veggies to the palak khichdi?

Absolutely! Cauliflower, potato, green peas, green beans are all great additions to this palak khichdi.

Can I use other lentils instead of moong dal?

This khichdi is traditionally made with moong dal. Arhar dal is optional, but I like the texture it adds. You could make this with other lentils but I’d recommend this ratio and the lentils in the recipe card.