Palak khichdi is a simple, nutritious and comforting dish that combines the goodness of spinach(palak) with the flavours of rice and lentils(moong dal). This one-pot meal is not only easy to prepare but also incredibly versatile, making it a perfect choice for any meal of the day. When I want a comfort meal, this khichdi or One pot rasam rice are my top choices. My other favourite spinach recipes are Keerai Molagootal and Keerai Sadam. Try them as well.
Whether you’re looking for a quick lunch, a cozy dinner, or even a wholesome breakfast, palak khichdi fits the bill. Its vibrant green color and aromatic spices make it visually appealing and appetizing, ensuring that it will be a hit with both adults and children alike.
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One of the standout features of this dal palak moong dal khichdi is its adaptability. You can easily customize this Indian spinach recipe by adding your favorite vegetables or adjusting the spices to suit your taste preferences. This flexibility allows you to experiment with different ingredients, making each preparation unique. Additionally, it’s an excellent way to sneak in some extra greens into your diet without compromising on flavour.
The simplicity of this palak ki khichdi recipe is another reason why it has become a staple in many households. With just a few basic ingredients and straightforward cooking methods, even beginners can prepare a delicious pot of palak khichdi in no time.
Making dal palak khichdi in pressure cooker helps you to prepare this dish quickly while retaining all its nutrients. This makes it an ideal option for busy weeknights or when you’re in need of a comforting meal without spending hours in the kitchen.
Whether served on its own or paired with yogurt, papad and pickles, palak khichdi promises warmth and comfort in every bite. So gather your ingredients and get ready to enjoy this wholesome dish that’s sure to become a favourite in your kitchen!
What is Palak?
Palak is the Hindi word for spinach, a leafy green vegetable known for its nutritional benefits. It belongs to the plant species Spinacia oleracea and is widely used in various cuisines, especially in India. Spinach is rich in vitamins as well as minerals like iron and calcium, making it a healthy addition to meals.
In cooking, palak is often enjoyed both cooked and raw. It can be used in a variety of dishes such as soups, salads, and curries. One popular dish is palak paneer, which also happens to be my favourite. Palak can also be blended into smoothies or used as a filling for wraps and sandwiches.
This versatile green is not only delicious but also easy to prepare. When cooked, palak has a mild flavor that pairs well with spices and other ingredients. It can be sautéed, steamed, or added to dishes like khichdi or dal for extra nutrition.
Why you will love this Palak Khichdi Recipe?
Simple and Comforting – This palak dal khichdi is very simple and comforting in taste. The flavours of rice, lentils and fresh greens is an absolute delight to enjoy on a cold day when you are craving for something warm and nice.
Easy to prepare – Making this spinach khichdi is incredibly easy. Even those new to cooking will find this recipe straightforward and manageable. With minimal chopping and cooking time involved, it’s perfect for busy days when you want something wholesome without much fuss.
Can be customized- Feel free to add vegetables like potatoes, carrots or green peas, or adjust spices according to your preference—making it as mild or spicy as you like. You can also use moong dal, masoor dal in place of toor dal or combine all of them together.
How to make Palak Khichdi Recipe?
Add rice and moong dal to a vessel. Wash and strain the water. Add the tomato to this bowl of rice and dal. Add enough water, salt and pressure cook for 6 whistles.
Wash the palak / spinach thoroughly. In a pot, bring water and a pinch of salt to a boil.
Add the spinach leaves to the boiling water. Boil for 2 minutes. Switch off the flame.
Transfer the spinach to a bowl of cold water to stop the cooking process.
Soak for a couple of minutes. Drain the spinach in a colander.
Add the spinach to a mixer grinder. Next, add ginger, garlic and blend well to make a smooth puree.
Add ghee / oil to a pan. Once hot, add cumin seeds and red chilli. Once it splutters, add the spinach puree, salt, garam masala powder and red chilli powder.
Mix well. Add the spinach mixture to the cooked rice and dal mixture.
Adjust consistency by adding some boiling hot water, if necessary. Check for salt and adjust if needed.
Finally, add some ghee and switch off the flame. Delicious Spinach Dal Khichdi is ready to be served.
Serving Suggestions
Serve spinach khichdi hot with plain yogurt or raita for added creaminess. Bhindi Raita is a great option to serve as a side.
Pair palak khichdi with crispy papad or pickles for an extra crunch. You can also serve it with some vegetable side like Aloo Matar Dry or Seppankizhangu Roast.
Add a side salad to enhance the meal’s freshness.
Tips to make the best Palak Khichdi
Use fresh spinach for better flavor and nutrients. You can use baby spinach in place of palak.
Adjust water quantity based on desired consistency; add more if you prefer a soupier khichdi.
Adjust spices according to your taste. You can add green chillies too for extra spice.
Make the spinach khichdi more wholesome by adding extra vegetables of your choice.
Frequently asked questions
Absolutely. Feel free to make this a no onion no garlic recipe. The taste remains to be delicious either way.
You can use other lentils like masoor dal or toor dal as alternatives while maintaining similar cooking times.
Simply replace ghee with vegetable oil or coconut oil for a vegan version without compromising taste.
Other recipes you may like
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Recipe Card
Palak Khichdi Recipe with Spinach and Dal
Ingredients
- 400 grams Palak / Spinach 1 bunch
- 1 cup Rice
- ½ cup Yellow Moong Dal
- 1 medium Tomato
- 1 inch Ginger
- 4 cloves Garlic
- ½ teaspoon Turmeric Powder
- ½ teaspoon Garam Masala Powder
- ½ teaspoon Red Chilli Powder
- Salt as needed
- 2 tablespoon Ghee
- 1 teaspoon Cumin Seeds
- 1 Red Chilli
Instructions
- Add rice and moong dal to a vessel. Wash and strain the water. Add the tomato to this bowl of rice and dal. Add enough water, salt and pressure cook for 6 whistles.
- Wash the palak / spinach thoroughly. In a pot, bring water and a pinch of salt to a boil.
- Add the spinach leaves to the boiling water. Boil for 2 minutes. Switch off the flame.
- Transfer the spinach to a bowl of cold water to stop the cooking process. Soak for a couple of minutes. Drain the spinach in a colander.
- Add the spinach to a mixer grinder. Add ginger, garlic and blend well to make a smooth puree.
- Add ghee / oil to a pan. Once hot, add cumin seeds and red chilli. Once it splutters, add the spinach puree, salt, garam masala powder and red chilli powder.
- Mix well. Add the spinach mixture to the cooked rice and dal mixture. Adjust consistency by adding some boiling hot water, if necessary. Check for salt and adjust if needed.
- Finally, add some ghee and switch off the flame. Delicious Spinach Dal Khichdi is ready to be served.