Palak Khichdi (Spinach Khichdi)

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Palak khichdi is a one pot nutritious meal of mung lentils and rice with spinach (palak), onions, tomatoes, peanuts, herbs and spices. This dish is easy to prepare as well as healthy. In this palak khichdi, the addition of spinach and peanuts gives a lot of nutrition boost to the otherwise healthy khichdi.

palak khichdi recipe

This recipe of palak khichdi was shared with me by my sister. In this recipe, I have included peanuts not only for the nutritional benefit but also for the nice texture they give to the otherwise smooth khichdi.

Being from Indian state of Maharashtra, I am used to having peanuts in many recipes like Poha and some dry vegetable dishes. I also make a spicy and hot peanut – green chili mixture called as ‘thecha’ in the Marathi language. In fact, peanuts and cashews are two of my favorite ingredients to add crunch and texture to many recipes.

The palak khichdi has a consistency like that of thick porridge and not like that of a Pulao. You can easily adjust the consistency as per your preference by adding less or more water. It is easy to digest and makes excellent food for small kids and convalescing people.

If making for small kids or people recovering from illness then skip adding pungent spices like green chili, red chili powder. Keeping in mind the health factor you can also omit the spices or some of the ingredients from the recipe.

If you have nut allergy then don’t add peanuts. I make this rice dish even without peanuts on occasion and it tastes good.

For a vegan palak khichdi use a neutral-flavored oil instead of ghee. Also, don’t drizzle the palak khichdi with oil while serving.

Other similar recipes you can make with palak and rice are:

Serve palak khichdi hot or warm with plain curd/yogurt or raita or with pickle.

Step-by-Step Guide

How to make Palak Khichdi

1. Pick and rinse both ½ cup rice and ½ cup moong dal together in water using a colander or strainer.

You can use any variety of non-sticky short-grained, medium-grained or long-grained rice like basmati rice.

For the mung lentils, I always use husked and split yellow mung lentils. But you can add split lentils with the green husks.

rinsing rice and moong dal in water

2. In a bowl, soak them together in enough water for about 30 minutes.

soaking palak and rice

3. Measure and keep all the ingredients ready.

ingredients for palak khichdi

4. Rinse some palak or spinach leaves well in fresh water. Take an approximate portion of the spinach leaves that will yield about 2 cups of chopped spinach.

rinsing palak leaves well

5. Drain all the water and then chop the leaves. Measure and add 2 cups of chopped spinach leaves in a mixer or blender.

chopped spinach leaves in a blender

6. Adding very little water, make a smooth puree of spinach.

spinach leaves puree prepared

7. Keep the spinach puree aside.

spinach leaves puree in a bowl

Making Palak Khichdi

8. Heat ghee or oil in a 3 litre stovetop pressure cooker. Then add the following ingredients:

  • ½ teaspoon caraway seeds (or cumin seeds)
  • 1 inch cinnamon
  • 1 tej patta (Indian bay leaf)
  • 2 cloves
  • 2 green cardamoms

You can also make this palak khichdi in Instant pot or pan adding water as needed.

spices added to pressure cooker

9. On low to medium low heat, fry the whole spices for some seconds till they become fragrant.

frying spices

10. Add 1 medium sized finely chopped onion (about ⅓ cup chopped onions)

chopped onion added

11. Saute stirring often till they become golden.

sauteing onion

12. Then add 1 teaspoon ginger-garlic paste and 1 chopped green chili.

ginger garlic paste and green chili added

13. Saute for some seconds on low to medium-low heat or till the raw aroma of the ginger and garlic goes away.

sauteing ginger garlic paste

14. Then add 1 medium-sized tomato, chopped finely (about ½ cup chopped tomato).

chopped tomato added

15. Saute stirring often till the tomatoes begin to soften.

sauteing tomato

16. Then add ¼ teaspoon turmeric powder and 1 pinch of asafoetida (hing).

To make this dish gluten-free omit the asafoetida or use gluten-free asafoetida.

turmeric powder and hing added

17. Stir and mix well.

mixing everything well

18. Now add ¼ or ⅓ cup of raw peanuts and 1 medium-sized chopped potato.

The addition of potatoes is optional and can be skipped.

peanuts and chopped potato added

19. Saute for about 2 minutes.

sauteing for 2 minutes

20. Add the prepared spinach puree.

spinach puree added

21. Continue to saute the spinach puree for 2 to 3 minutes on low to medium-low heat.

saute the spinach puree for 2-3 minutes

22. Drain all the water from the rice and moong dal.

Strain the rice and moong dal.

23. Add the strained rice and moong dal to the mixture in pressure cooker.

Add rice and moong dal to the mixture

24. Stir and mix well.

mixing palak khichdi mixture

Cooking palak khichdi

25. Pour 3.5 to 4 cups of water.

water added to palak khichdi mixture

26. Add salt as required. Stir and mix well. Check the taste of the liquid and it should be slightly salty.

salt added to palak khichdi

27. Pressure cook on medium heat for 5 to 6 whistles. Once the pressure settles down on its own, then only remove the lid. Check the consistency of the palak dal khichdi.

cooked palak khichdi

30. If the palak khichdi looks thick, then you can add some hot water and simmer for a few minutes.

Remember to stir often as otherwise the spinach khichdi gets stuck at the bottom. If it appears thin, then simmer till you get the desired consistency. 

cooking palak khichdi to right consistency

31. While serving, pour the palak khichdi in bowls or plates and top with ½ to 1 teaspoon of ghee, if preferred.

ghee added to palak khichdi

32. Serve the palak khichdi hot or warm with plain curd (yogurt) or raita or a simple vegetable salad or papad.

It makes for a filling and healthy meal that you can prepare for lunch or dinner.

palak khichdi recipe


Few more tasty khichdi varieties:

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palak khichdi recipe, moong dal palak khichdi recipe

Palak Khichdi

Palak khichdi is a one pot nutritious meal of mung lentils and rice with spinach (palak), onions, tomatoes, peanuts, herbs and spices.
4.77 from 13 votes
Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Cuisine Indian
Course Main Course
Diet Vegetarian
Difficulty Level Moderate
Servings 3
Units

Ingredients

  • 2 cups chopped palak (spinach)
  • ¼ or ⅓ cup raw peanuts
  • ½ cup moong dal (yellow mung lentils)
  • ½ cup long grained rice or basmati rice
  • 1 medium size onion, finely chopped
  • 1 medium size tomato, chopped
  • 1 medium size potato, chopped
  • 1 inch cinnamon
  • 1 tej patta (indian bay leaf)
  • 2 cloves
  • 2 green cardamoms
  • ½ teaspoon caraway seeds (shah jeera) or cumin seeds
  • ½ inch ginger + 3 to 4 garlic – crushed in a mortar-pestle to a paste or 1 teaspoon ginger garlic paste
  • 1 green chilli, chopped
  • ¼ teaspoon turmeric powder
  • 1 pinch asafoetida (hing) * check notes
  • salt as required
  • 2 tablespoon Ghee or oil
  • 3.5 to 4 cups water

Instructions
 

Preparation

  • Pick and rinse both the rice and moong dal together with water in a strainer or colander. 
  • Soak them together in enough water for about 30 minutes in a bowl.
  • Rinse the palak or spinach leaves well. Drain all the water.
  • Chop them and then in a mixer or blender, make a smooth puree of the spinach adding very little water. Keep the spinach puree aside. You need about 2 cups of chopped spinach to make the puree.

Making palak khichdi

  • Heat ghee or oil in a 3 litre stovetop pressure cooker. Add the caraway seeds or cumin seeds, cinnamon, tej patta, cloves and cardamoms.
  • Fry the whole spices on low to medium low heat for some seconds till they become fragrant. Add the finely chopped onion and saute stirring often till they become golden.
  • Add the ginger-garlic paste and the chopped green chilies. Saute for some seconds or till the raw aroma of the ginger-garlic goes away.
  • Then add the chopped tomatoes and saute stirring often till they begin to soften.
  • Add the turmeric powder and asafoetida (hing) and stir well.
  • Now add the peanuts, potatoes and saute for about 2 minutes. You can choose to skip adding the potatoes.
  • Add the spinach puree and continue to saute for 2 to 3 minutes on low to medium low heat.
  • Drain the water from the rice and moong dal and add them to the spinach mixture in the pressure cooker. Mix very well.

Cooking palak khichdi

  • Pour 3.5 to 4 cups water. Add salt as required and stir well.
  • Check the taste and if required add some more salt. Pressure cook the khichdi on medium heat for 5 to 6 whistles.
  • Once the pressure settles down on its own in the cooker, then only remove the lid. Check the consistency of the palak khichdi.
  • If the consistency looks thick, then you can add some hot water and simmer for a few minutes.
  • Remember to stir often as otherwise the khichdi gets stuck at the bottom. If the consistency appears thin or runny, then simmer stirring often till you get the desired consistency.
  • While serving, pour the palak khichdi in bowls or plates and top with ½ to 1 tsp of ghee.
  • Serve hot with plain curd/yogurt or raita or a simple vegetable salad or roasted papad.

Notes

  • Use fresh and tender spinach. Add the stems if they are tender. If the stems are stringy or fibrous then don’t add them. You can also use frozen spinach or baby spinach.
  • Skip the asafoetida for a gluten-free version of this spinach khichdi.
  • For a vegan version use any neutral flavored oil instead of ghee. Also don’t drizzle any oil while serving the palak khichdi.
  • You can use any variety of non-sticky rice.
  • For the lentils, you can add either yellow mung lentils like I have done or include split mung lentils with their green husks. 
  • If you have a nut allergy then don’t add peanuts. It will still taste good.
  • When making this dal palak khichdi for small kids or people recovering from illness keep in mind their health needs. So accordingly you can skip or reduce the amount of spices like green chilies or red chili powder or any other spice or herb from the recipe.

Nutrition Info (Approximate values)

Nutrition Facts
Palak Khichdi
Amount Per Serving
Calories 429 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 7g44%
Polyunsaturated Fat 3g
Monounsaturated Fat 6g
Cholesterol 26mg9%
Sodium 486mg21%
Potassium 416mg12%
Carbohydrates 56g19%
Fiber 8g33%
Sugar 4g4%
Protein 16g32%
Vitamin A 2289IU46%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 3mg15%
Vitamin B6 1mg50%
Vitamin C 16mg19%
Vitamin E 1mg7%
Vitamin K 100µg95%
Calcium 88mg9%
Vitamin B9 (Folate) 84µg21%
Iron 3mg17%
Magnesium 62mg16%
Phosphorus 118mg12%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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This Palak Khichdi post from the archives (January 2014) has been republished and updated on 25 September 2021.

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Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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27 Comments

  1. I made this in the pressure cooker as a comforting meal during winter weather. It was such a tasty way to get vegetables, fiber, and protein in one meal! I loved having peanuts in it. I think that, in the future, I’ll boil the peanuts separately so that they don’t get too soft while pressure cooking. Thank you Dassana for your delicious recipes as always 🙂5 stars

    1. thanks anjali for this nice feedback on the palak khichdi recipe. i agree the peanuts taste too good. usually we prefer the peanuts to be cooked well. so i add them in the with the other ingredients. but yes you can even boil the peanuts separately. most welcome anjali ?

  2. Thanks for the recipe I tried and came out
    Well my kid also liked it very much4 stars

  3. Hello!

    I followed this recipe and the Palak Khichadi turned out to be awesome. Everyone in the house loved it!

    Thanks so much Dassana Amit 🙂4 stars

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