Palak Khichdi recipe with step by step photos and video. Khichdi or khichri is classical and wholesome Indian dish. Palak Khichdi is a version of regular dal khichdi with goodness of spinach leaves , yellow lentils , rice and spices.
If you are a spinach lover ,then don't forget to try Palak Paneer , Palak Paneer Salad , Palak Pulao , Dal Palak and Hara Bhara Kebab
Jump to:
About this recipe
Khichdi is a healthy and comfort balanced meal made with yellow lentils , rice and spices. A twist to traditional khichdi with goodness of spinach makes palak khichdi a super tasty and a nutritious recipe.
Traditional dal khichdi is a one pot meal. Also in India , its a first solid food for babies because its very light on stomach and is easy to digest.
With increasing popularity of khichdi , many variations to basic Dal Khichdi is done. Combination of varieties of lentils and vegetables makes khichari a balanced as well as complete protein meal .
Why you need to try this recipe?
- Easily available ingredients
- Simple to make
- Healthy and nutritious
- Light on stomach
- Easily digestible
- Low on calories
- Aids in weight loss
Ingredients , Tips and Variations
Spinach : Always use tender and small spinach leaves for greater taste and nutrition. Make sure to blanch and use spinach as blanching helps to reduce anti nutrients oxalic acid. You can also use baby spinach leaves for this recipe . If using baby spinach then there is no need of blanching.
Split Yellow lentils (Moong dal) : Traditionally to make khichdi , yellow moong dal is used. But you can also split green moong dal with skin. Or for a variation, combination of lentils like toor dal ( arhar dal) and moong dal can also be used.
Rice : Any short grain rice or regular rice works fine with this recipe. I have used Indrayani rice ( its sticky and aromatic ) as it is easily available here. You can also use ambemohar , jeera rice , kolam , sona mossuri or any short grain. If none is availble, you can use basmati rice too.
Rice to lentil ratio should be generally 3 : 1 for most of rice -lentil recipes . But here I have used 2 rice : 1 lentil ratio. Taking equal rice and lentil may not be suitable for all as it may cause gasses.
Whole Spices : Whole spices used in this recipe brings out the flavors. Don't skip adding green cardamoms.
Ghee : Fat used here is Ghee/ Clarified butter . This not only tastes good but helps for proper digestion of lentils . For vegan option use any vegetable oil.
Other Ingredients: Onion, tomatoes, ginger, garlic, chilies are also used . Spices like turmeric powder, Asafoetida , chili powder , coriander powder and garam masala are used to make this tasty palak khichdi recipe.
Watch Video
How to make palak khichdi
Once you plan to make khichdi , please soak your lentils and rice grains( soak for 30 minutes) separately . You can make khichdi without soaking lentils and rice but for health benefits , I recommend to soak. Soaking lentils for 3 + hours helps to reduce antinutrients phytates , there by it helps to absorb vitamins and minerals.
Drain water completely from soaked lentils and rice , rinse with cold water and set aside.
To pressure cook rice and lentils
Firstly , heat 1 teaspoon of ghee / clarified butter in a pressure cooker .
Add cumin seeds, ginger, soaked moong dal, rice ,turmeric powder , hing/ asafoetida ,½ teaspoon of salt and give a quick stir.
Add 3 cups of water and pressure cook for 2 – 3 whistles.
To blanch spinach
Whilst , Blanch spinach : Add spinach and green chillies to hot water. Let it sit for 5 minutes. Later remove from hot water and dip in cold water for 1-2 minutes.
Remove spinach leaves, green chillies from cold water and blend to smooth puree without adding water.
To make Palak Khichdi
In a pan , heat 1 tablespoon of ghee, add bay leaf , red chili , cumin seeds, cloves, cinnamon stick and cardamom pods. Allow it release its oil and turns aromatic.
Now tip in garlic , ginger , chopped onions
and saute till onions turns translucent.
Add chopped tomatoes and saute until tomatoes turns mushy. Add red chili powder , coriander powder and mix well everything.
Now add in spinach/ palak puree , about 1 cup puree ( 1- 1.5 cups puree can be used) and cook for about 2-3 minutes.
Add 2 cups of water (I have used blender rinsed water)
Add salt to taste and cook on medium flame until it comes to gentle boil.
By now , rice and moong dal will be cooked completely. Once pressure release on it's own remove lid and give a quick stir.
Now add in cooked rice and moong dal ,
mix until everything is well combined.
Cover pan with a lid and keep on simmer for 5 minutes.
After 5 minutes, open the lid. Adjust water if you find palak khichdi to be too thick. If it is thin, you can continue to cook on simmer for few more minutes, until it thickens and reaches desired consistency.
Finally add another 1.5 tablespoon of ghee , ½ teaspoon of garam masala powder
Turn off the stove ,add lime juice .
Mix well everything and serve with ghee, pickle and papad
Recipe
Palak Khichdi Recipe
Ingredients
To Pressure Cook Rice
- 1 teaspoon Ghee /Clarified Butter
- 1 teaspoon Jeera Cumin Seeds
- ½ teaspoon Ginger Grated
- ⅓ Cup Moong Dal - soaked for 2-3 hrs
- ⅔ Cup Rice - short grain , any variety
- ¼ teaspoon Turmeric Powder
- ¼ teaspoon Hing /Asafoetida
- ½ teaspoon Salt
- 3 cups of water
- To make Spinach Kichadi
- 150 grams Palak / spinach - need about 1 cup of puree
- 3 Green Chili - less spice variant
- 1 tablespoon Ghee /Clarified Butter
- 1 Bay leaf
- 2 inch cinnamon stick
- 2 Cloves
- 1 Dry red Chilli
- 1-2 Green Cardamom Pods
- 1 large size Onion - finely chopped (1 cup chopped)
- 1 small size Tomato - finely chopped (½ cup)
- 1 teaspoon Garlic - minced or paste
- 1 teaspoon Ginger - minced or paste
- 1 teaspoon Coriander Powder
- ½ teaspoon Red chili powder
- ½ teaspoon Garam Masala
- 1.5 tablespoon Ghee /clarified Butter
- 1 teaspoon Lemon Juice
- 2 Cups water
- Salt to Taste
Instructions
- Once you plan to make khichdi , please soak your lentils and rice grains( soak for 30 minutes) separately . You can make khichdi without soaking lentils and rice but for health benefits , I recommend to soak. Soaking lentils for 3 + hours helps to reduce antinutrients phytates , there by it helps to absorb vitamins and minerals.
- Drain water completely from soaked lentils and rice , rinse with cold water and set aside.
To pressure cook rice and lentils
- Firstly , heat 1 teaspoon of ghee / clarified butter in a pressure cooker . Add cumin seeds, ginger, soaked moong dal, rice ,turmeric powder , hing/ asafoetida and give a quick stir.
- Add 3 cups of water , ½ teaspoon of salt and pressure cook for 2 – 3 whistles.
To blanch spinach
- Whilst , Blanch spinach : Add spinach and green chillies to hot water. Let it sit for 5 minutes. Later remove from hot water and dip in cold water for 1-2 minutes.
- Remove spinach leaves, green chillies from cold water and blend to smooth puree without adding water.
To make Palak Khichdi
- In a pan , heat 1 tablespoon of ghee, add bay leaf , red chili , cumin seeds, cloves, cinnamon stick and cardamom pods. Allow it release its oil and turns aromatic.
- Now tip in garlic , ginger , chopped onions and saute till onions turns translucent.
- Add chopped tomatoes and saute until tomatoes turns mushy.
- Add red chili powder , coriander powder and mix well everything.
- Now add in spinach/ palak puree , about 1 cup puree ( 1- 1.5 cups puree can be used) and cook for about 2-3 minutes.
- Add 2 cups of water (I have used blender rinsed water) , salt to taste and cook on medium flame until it comes to gentle boil.
- Now add in cooked rice and moong dal , mix until everything is well combined.
- Cover pan with a lid and keep on simmer for 5 minutes.
- After 5 minutes, open the lid. Adjust water if you find palak khichdi to be too thick. If it is thin, you can continue to cook on simmer for few more minutes, until it thickens and reaches desired consistency.
- Finally add another 1.5 tablespoon of ghee , ½ teaspoon of garam masala powder and Turn off the stove.
- Add lime juice , Mix well everything and serve with ghee, pickle and papad
Leave a Reply