There’s no comfort meal like this Palak Khichdi! It’s like the classic dal khichdi, but with added greens and garlicky tadka that make this even more wholesome and delicious!
I’ll just go out and say that I think dal khichdi is the ULTIMATE comfort meal. It’s quick, cozy, and so so wholesome – just what I want on days when I’m feeling low.
This Palak Khichdi is latest obsession, thanks to all the added nutrition. Just one look at the gorgeous green color of this khichdi will heal you! 😛
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Palak Khichdi Ingredients Overview
We have used a mix of moong and arhar dal along with basmati rice for added texture. Mint and coriander leaves along with spinach, and veggies add even more nutrition and flavor.
We also need the usual – chopped onions, tomatoes, ginger garlic paste, hing, lots of garlic and everyday masalas – just simple pantry ingredients that come together to make this restaurant style Palak Khichdi.
Frequently Asked Questions
Absolutely! Cauliflower, potato, green peas, green beans are all great additions to this palak khichdi.
This khichdi is traditionally made with moong dal. Arhar dal is optional, but I like the texture it adds. You could make this with other lentils but I’d recommend this ratio and the lentils in the recipe card.
This palak khichdi is perfect with a squeeze of lemon on top, and a side of pickle, curd and papad.
You can store leftovers in an airtight container in the fridge for up to 2 days.
Richa’s Top Tips
- Feel free to replace basmati rice with any short grain rice of your liking
- Adding coriander and mint leaves is optional, but highly recommended for that bright green color and fresh flavor
The next time you’re craving some restaurant style Palak Khichdi, you’ve got to try this recipe out! I’m craving it just writing this and know I’ll be adding it to my meal plan soon.
If you liked this recipe, be sure to check out my OG khichdi recipe that includes all my top tips to making the perfect classic khichdi.
If you try this recipe, be sure to send me your recreations over on my IG @my_foodstory!
Watch How To Make Palak Khichdi Video
For 1st tempering / tadka
For 2nd tempering / tadka
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Cooking dal & rice
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Wash dal & rice and soak them for half an hour.
¼ cup moong dal, ¼ cup tur dal, 1 cup basmati rice
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Once soaked, transfer them to the pressure cooker, add salt, turmeric powder, water and pressure cook for 10 minutes on low after 1 whistle.
1 ½ teaspoon salt, ¼ teaspoon turmeric powder, 3 ½ cups water
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Allow the pressure cooker to depressurize by itself. Once you open the lid, gently mix so they combine well.
Making palak puree
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Set water for boiling in a pot, add palak and cook briefly for 30 seconds, immediately dip into the bowl of ice cold water.
3 cups water, 2 bunches palak, 3 cups ice cold water, 1 cup boiling water
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Transfer the blanched palak to a mixer, add mint leaves, coriander leaves, green chillies & garlic, blend to a smooth puree. Set aside.
3 tablespoons mint leaves, 3 tablespoons coriander leaves, 2 green chillies, 2 garlic cloves
1st tempering / tadka
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Heat ghee in a pan, add jeera and saute for a few seconds, add, hing, ginger, garlic & red chillies, cook them for a minute on medium heat. Add onions & continue to cook till they turn light golden.
2 tablespoons ghee, 1 teaspoon jeera, ½ teaspoon asafoetida, 1 inch finely chopped ginger, 2 tablespoons finely chopped garlic, 2 red chillies, ¾ cup finely chopped onions
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Add tomatoes, salt, spice powders and cook for 2-3 minutes. Add 1-2 tablespoons of water to avoid the spices from burning. Cook for 2 minutes, add bottle gourd & carrots and cook for 5-6 minutes till the vegetables are cooked and tomatoes get mushy.
½ cup finely chopped tomatoes, ½ teaspoon salt, 1 tablespoon coriander powder, 1 teaspoon cumin powder, 1 teaspoon garam masala, 2 tablespoons water, ½ cup roughly chopped bottle gourd / lauki, ½ cup roughly chopped carrots / gajar
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Add palak puree & cook for 2-3 minutes on low flame so the palak absorbs all the aromatics. Add cooked dal, rice & boiling water. Stir gently & cook for 10-12 minutes. Add lemon juice and mix well.
1 teaspoon lemon juice
Making 2nd tempering / tadka
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Heat ghee in a pan, add garlic and fry till it turns light golden, add hing, whole red chillies, kashmiri chilli powder and pour the tadka over the khichdi. Serve immediately.
1 tablespoon ghee, 4 garlic cloves, ½ teaspoon asafoetida, 2-3 red chillies, ½ teaspoon kashmiri chilli powder
- Blanched palak is dipped in ice cold water so it retains the color.
- You may adjust the consistency of khichdi as per your preference.
- Khichdi is best served immediately.
Calories: 269kcal, Carbohydrates: 43g, Protein: 7g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 19mg, Sodium: 869mg, Potassium: 345mg, Fiber: 4g, Sugar: 4g, Vitamin A: 2399IU, Vitamin C: 52mg, Calcium: 78mg, Iron: 2mg
This article was researched and written by Navya Khetarpal.