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Palak Khichdi Recipe

Time and servings

Nutrition

Per servings.

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About

Palak Dal Khichdi is a wholesome twist to the classic dal-rice khichdi. By blending protein-rich dal, fibre-loaded spinach (palak), and carb-based rice, it forms a nutritionally complete meal. Palak not only boosts the iron and vitamin content but also imparts a lovely, earthy aroma. Compared to plain dal khichdi, this version feels more filling, hearty, and balanced, making it ideal for lunch boxes and tiffin meals — especially for kids and busy couples. You won’t even need a side dish; it stands strong on its own without curry, sambar, or chutney. In Indian dhabas, palak dal khichdi is widely favoured by the working class as it provides a power-packed meal that’s both affordable and sustaining. It’s warm, comforting, and keeps you full for hours, which is especially helpful for labourers and truck drivers on the go. The combination of dal, rice, and spinach ensures a steady release of energy and promotes good digestion. It is also quick to prepare in bulk, making it ideal for commercial kitchens and roadside eateries. Unlike plain khichdi, the spinach adds depth, taste, and a rustic texture that enhances the overall experience. Even nutritionists recommend it as a well-balanced one-pot meal that caters to protein, carbs, fibre, and iron in one go. Fun Fact
Despite its dark green and sometimes muddy appearance, palak dal khichdi is one of the most loved dishes across Indian households — proving once again that looks can be deceiving when it comes to taste!

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Ingredients

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For pressure cooking:

  • 1 cup basmati rice
  • ½ cup moong dal
  • ½ cup toor dal
  • water (for soaking)
  • ½ tsp turmeric
  • ½ tsp ghee
  • 4 cup water

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For palak puree:

  • 1 bunch palak / spinach
  • few coriander
  • few mint
  • 3 clove garlic
  • 1 inch ginger
  • 4 chilli

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For khichdi:

  • 2 tbsp oil
  • 1 tsp cumin
  • pinch hing
  • 1 onion (finely chopped)
  • ½ tsp cumin powder
  • ½ tsp coriander powder
  • 1 tsp garam masala
  • 2 tomato (finely chopped)
  • 1½ cup water
  • 1 tsp salt

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For tempering:

  • 1 tbsp ghee
  • 5 cloves garlic (sliced)
  • ¼ tsp chilli powder

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Instructions

  1. Firstly, take 1 cup basmati rice, ½ cup moong dal and ½ cup toor dal. Rinse and soak for 15 minutes.
  2. Drain off the water, and transfer to the pressure cooker.
  3. Add ½ tsp turmeric, ½ tsp ghee and 4 cup water.
  4. Cover and pressure cook for 2 whistles.
  5. In another pan, boil enough water to blanch 1 bunch palak.
  6. Once the palak is blanched, dip in cold water. This helps to retain the bright green colour of palak.
  7. Now transfer to the mixer jar, add few coriander, few mint, 3 clove garlic, 1 inch ginger and 4 chilli.
  8. Grind to a smooth paste. Keep aside.
  9. To prepare the khichdi, heat 2 tbsp oil. Add 1 tsp cumin and pinch hing.
  10. Add 1 onion and saute till the onion softens.
  11. Keeping the flame on low, add ½ tsp of cumin powder, ½ tsp of coriander powder, and 1 tsp of garam masala.
  12. Saute till the spices turn aromatic.
  13. Now add 2 tomato and saute till the tomato softens.
  14. Also add prepared palak puree and cook well.
  15. Now add cooked rice and dal, 1½ cup water, 1 tsp salt and mix gently.
  16. Boil for 5 minutes, adjusting the consistency as required.
  17. To prepare the tempering, heat 1 tbsp ghee. Fry 5 cloves garlic till they turn golden brown.
  18. Turn off the flame, add ¼ tsp chilli powder and mix well.
  19. Pour the tempering over khichidi and mix well.
  20. Finally, enjoy Palak Khichdi Recipe with pickle and raita.

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Step-by-step

1
Firstly, take 1 cup basmati rice, ½ cup moong dal and ½ cup toor dal. Rinse and soak for 15 minutes.
2
Drain off the water, and transfer to the pressure cooker.
3
Add ½ tsp turmeric, ½ tsp ghee and 4 cup water. Cover and pressure cook for 2 whistles.
4
In another pan, boil enough water to blanch 1 bunch palak.
5
Once the palak is blanched, dip in cold water. This helps to retain the bright green colour of palak.
6
Now transfer to the mixer jar, add few coriander, few mint, 3 clove garlic, 1 inch ginger and 4 chilli. Grind to a smooth paste. Keep aside.
7
To prepare the khichdi, heat 2 tbsp oil. Add 1 tsp cumin and pinch hing.
8
Add 1 onion and saute till the onion softens.
9
Keeping the flame on low, add ½ tsp of cumin powder, ½ tsp of coriander powder, and 1 tsp of garam masala.
10
Saute till the spices turn aromatic.
11
Now add 2 tomato and saute till the tomato softens.
12
Also add prepared palak puree and cook well.
13
Now add cooked rice and dal, 1½ cup water, 1 tsp salt and mix gently.
14
Boil for 5 minutes, adjusting the consistency as required.
15
To prepare the tempering, heat 1 tbsp ghee. Fry 5 cloves garlic till they turn golden brown.
16
Turn off the flame, add ¼ tsp chilli powder and mix well. Pour the tempering over khichidi and mix well.
17
Finally, enjoy Palak Khichdi Recipe with pickle and raita.Palak Khichdi Recipe

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Video

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Tips

Here are five crisp tips to make your Palak Dal Khichdi not just good — but perfect. These small adjustments can elevate a simple recipe into a comforting and delicious meal.
  1. Sauté the spinach before adding to remove its raw taste and deepen the flavour.
  2. Roast the moong dal lightly before cooking for a nuttier aroma and better digestion.
  3. Ghee Topping while serving to enhance richness and balance the earthiness of spinach.
  4. Use whole spices mix like bay leaf, cumin, and cloves to make the tempering more aromatic.
  5. Semi-thick consistency to keep it soft yet spoonable — perfect for both adults and kids.

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Notes

  • Firstly, adding palak will enhance the nutritional value of khichdi.
  • Also, soaking the dal helps to cook well and ease digestion.
  • Additionally, adjust the consistency of khichidi to your preference.
  • Finally, Palak Khichdi Recipe tastes great when garlic tadka is added.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/palak-khichdi-recipe-palak-dal-khichdi/