Palak Khichdi Recipe is one-pot ultimate comfort food prepared with rice, dal/lentils, spinach and some basic spices.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Total time: 25 minutes
  • Yield: 3
  • Category: Breakfast, Main Course
  • Cuisine: Indian

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
  • 1/2 teaspoon cumin seeds
  • 1 tablespoon ginger and garlic (minced)
  • 2 green chillies (finely chopped)
  • 1 small onion (finely chopped, (about 1/2 cup))
  • 1 medium tomato (finely chopped, (about 1/2 cup))
  • 1/2 cup basmati rice
  • 1/2 cup yellow moong dal
  • 3 cups water ((for cooking))
  • salt (to taste)
  • 1/2-1 teaspoon garam masala

Extra Tempering: (Optional)

  • 2 teaspoon ghee
  • 1/2 teaspoon cumin seeds
  • 1 stalk curry leaves
  • 2-3 dried Kashmiri red chilli
  • 1 teaspoon garlic (minced)
  • 1 pinch hing (asafoetida) ((optional))

Method

Instant Pot Method:

  1. 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.
  2. Press SAUTE mode on Instant Pot. Add ghee (or oil) into the pot.
  3. 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.
  4. Then add onions and saute until they are light brown in color.
  5. Add tomatoes and cook till they are soft.
  6. Add palak puree, rinsed moong dal, rice along with salt, garam masala, and water. Mix well.
  7. Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 8 minutes.
  8. Once the pot beeps, Wait for NATURAL PRESSURE RELEASE (NPR).
  9. 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:

  1. Pressure cook 1/2 cup of moong dal and 1/2 cup of basmati rice with 3 cups of water for 3 whistles and let the pressure release naturally.
  2. 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.
  3. 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.
  4. Then add onions and saute until they are light brown in color. Next, add tomatoes and cook till they are soft.
  5. Add blanched palak puree and cook for another 1 minute.
  6. Lastly, add cooked moong dal and rice mixture, salt, garam masala, and 1/2 cup of hot water (if required). Mix well. Cook for 2-3 minutes until it comes to a boil.
  7. Lastly, add the extra tadka (optional) to the palak khichdi, and mix well. Delicious palak khichdi is ready to be served.

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.