Easy Palak Khichdi Recipe | Palak Dal Khichdi | How to Make Palak Khichdi

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 20 minutes
  • Total time: 35 minutes
  • Yield: 4 Servings
  • Category: lunch
  • Cuisine: Indian

Ingredients

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

For palak puree:

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

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

For tempering:

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

Method

  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.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.