palak khichdi recipe, moong dal palak khichdi recipe
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3.84 from 6 votes

palak khichdi

palak khichdi is a sumptuous and nutritious khichdi made with mung lentils, rice, spinach and peanuts.
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Course: main course
Cuisine: indian
Servings: 3 to 4
Author: Dassana Amit

Ingredients

  • 2 cups chopped palak (spinach)
  • ¼ or ⅓ cup raw peanuts (moongphali)
  • 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 (dalchini)
  • 1 tej patta (indian bay leaf)
  • 2 cloves (lavang)
  • 2 green cardamoms (choti elaichi)
  • ½ teaspoon caraway seeds (shah jeera) Or cumin seeds (jeera)
  • ½ inch ginger + 3 to 4 garlic - crushed in a mortar-pestle to a paste Or 1 teaspoon ginger garlic paste (adrak lahsun ka paste)
  • 1 green chilli, chopped (hari mirch)
  • ¼ teaspoon turmeric powder (haldi)
  • 1 pinch asafoetida (hing) * check notes
  • salt as required
  • 2 tablespoon ghee or oil
  • 3.5 to 4 cups water

Instructions

preparation for palak khichdi

  • pick and rinse both the rice and moong dal together. 
  • soak them together in enough water for about 30 minutes.
  • rinse the palak or spinach leaves well. 
  • 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.

making palak khichdi

  • heat ghee or oil in the pressure cooker. add the caraway seeds or cumin seeds, cinnamon, bay leaf, cloves and cardamoms.
  • fry the whole spices for some seconds till they become fragrant. add the finely chopped onion and saute till they become golden.
  • add the ginger-garlic paste and the chopped green chilies. saute for about 15-20 seconds or till the raw aroma of the ginger-garlic goes away.
  • then add the chopped tomatoes and saute till they begin to soften.
  • add the turmeric powder and asafoetida and stir well.
  • now add the peanuts, potatoes and saute for about 2 minutes.
  • add the spinach puree and continue to saute for 2-3 minutes.
  • strain the rice and moong dal and add them to the spinach mixture. stir well.

cooking palak khichdi

  • pour 3.5 to 4 cups water. add salt and stir well.
  • check the taste and if required add some more salt. pressure cook palak khichdi on medium flame for 5 to 6 whistles.
  • once the pressure settles down on its own, remove the lid. check the consistency of the palak khichdi.
  • if the khichdi 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 khichdi appears thin, then simmer till you get the desired consistency.
  • while serving, pour the palak khichdi in bowls or plates and top with 1/2 to 1 tsp of ghee.
  • serve the palak khichdi hot with plain curd/yogurt or raita or a simple vegetable salad.

Notes

  • skip the asafoetida for a gluten free version of this khichdi.