Posted on: September 25, 2021 Posted by: Joven Comments: 0

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:

If you made this recipe, please be sure to rate it in the recipe card below. Sign Up for my email newsletter or you can follow me on Instagram, Facebook, Youtube, Pinterest or Twitter for more vegetarian inspirations.

Palak khichdi is a one pot nutritious meal of mung lentils and rice with spinach (palak), onions, tomatoes, peanuts, herbs and spices.

Prep Time 30 mins

Cook Time 10 mins

Total Time 40 mins



Servings 3

Units

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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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