Palak Khichdi Recipe (Spinach Khichdi)
Palak Khichdi Recipe is one-pot ultimate comfort food prepared with rice, dal/lentils, spinach and some basic spices.
Servings 3
Calories 367kcal
Equipment
Ingredients
- 2-3 cups spinach (palak) roughly chopped
- 2 cups water (to blanch spinach)
- 1 tablespoon ghee (or oil)
- 1 inch cinnamon stick
- 2 cloves
- 1 cardamom
- ½ teaspoon cumin seeds
- 1 tablespoon ginger and garlic minced
- 2 green chillies finely chopped
- 1 small onion finely chopped, (about ½ cup)
- 1 medium tomato finely chopped, (about ½ cup)
- ½ cup basmati rice
- ½ cup yellow moong dal
- 3 cups water (for cooking)
- salt to taste
- ½-1 teaspoon garam masala
Extra Tempering: (Optional)
- 2 teaspoon ghee
- ½ teaspoon cumin seeds
- 1 stalk curry leaves
- 2-3 dried Kashmiri red chilli
- 1 teaspoon garlic minced
- 1 pinch hing (asafoetida) (optional)
Instructions
Instant Pot Method:
- Boil 2 cups of water in a large pot, blanch 2-3 cups of spinach for 1-2 minutes until wilted, then transfer to ice-cold water to retain its green color. Blend the blanched spinach (without adding water) to make a spinach puree. Keep it aside.
- Press SAUTE mode on Instant Pot. Add ghee (or oil) into the pot.
- Once it's hot, add in the whole spices like cinnamon, cardamom, cloves, cumin (jeera), minced ginger-garlic, and green chilies. Saute for a few seconds.
- Then add onions and saute until they are light brown in color.
- Add tomatoes and cook till they are soft.
- Add palak puree, rinsed moong dal, rice along with salt, garam masala, and water. Mix well.
- Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 8 minutes.
- Once the pot beeps, Wait for NATURAL PRESSURE RELEASE (NPR).
- Once the pressure has released, open the lid, add the prepared tadka to the palak khichdi, and mix well.**Note: If rice is not mushy or too dry then select saute mode and add an additional ½ cup of water, and cook for another minute. Delicious palak khichdi is ready to be served.
Stovetop Pot Method:
- Pressure cook ½ cup of moong dal and ½ cup of basmati rice with 3 cups of water for 3 whistles and let the pressure release naturally.
- Boil water in a large pot, blanch 2-3 cups of spinach for 1-2 minutes until wilted, then transfer to ice-cold water to retain its green color. Blend the blanched spinach (without adding water) to make a puree. Keep it aside.
- Heat ghee in pan, and add whole spices like cinnamon, cardamom, cloves, cumin (jeera), minced ginger garlic, and green chilies. Saute for a few seconds.
- Then add onions and saute until they are light brown in color. Next, add tomatoes and cook till they are soft.
- Add blanched palak puree and cook for another 1 minute.
- Lastly, add cooked moong dal and rice mixture, salt, garam masala, and ½ cup of hot water (if required). Mix well. Cook for 2-3 minutes until it comes to a boil.
- Lastly, add the extra tadka (optional) to the palak khichdi, and mix well. Delicious palak khichdi is ready to be served.
Notes
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
Variations & Substitutes
- I used split moong dal without skin, but you can also use moong dal with skin for added fiber and nutrition.
- I have used 2-3 cups of spinach, you can add more according to your preference.
- If you don't want to make spinach puree, you can add finely chopped spinach, too.
- You can also add vegetables of your choice, like sweet potato, pumpkin, and potato. Frozen mixed vegetables also work well in this recipe.
- If you are using brown rice, increase the pressure cook time to 20-22 minutes.
- Substitute white rice with quinoa or millets, same pressure cooking time, i.e., 8 Minutes High Pressure.
- To make this recipe vegan, simply substitute ghee with vegetable cooking oil.
Expert Tips
- The water ratio in this recipe is 3 times the rice and lentils together, which makes a soft, porridge-like consistency for the final dish.
- Add an extra ½ to 1 cup of water for a more khichdi-like consistency.
- If you cook this for elderly people or infants/toddlers, adjust spices and vegetables accordingly.
Nutrition
Calories: 367kcal | Carbohydrates: 58g | Protein: 14g | Fat: 10g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 66mg | Potassium: 477mg | Fiber: 7g | Sugar: 6g | Vitamin A: 2756IU | Vitamin C: 112mg | Calcium: 87mg | Iron: 3mg