Palak Khichdi

Why You’ll Love Palak Khichdi Recipe

This Palak Khichdi is hearty, wholesome, and full of flavor. The spinach puree adds freshness and color, while the rice and mung dal make it satisfying and comforting. It is simple enough for a weeknight meal and tastes especially delicious with extra ghee and black pepper on top.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup short-grain rice, such as Ambe Mor, Kali Jeera, or a similar variety
½ cup mung dal
1 ½ teaspoons kosher salt
4 cups water
1 to 3 small green chiles, adjusted to taste
1 pound baby spinach
8 garlic cloves
½ inch ginger
3 tablespoons ghee, plus more for serving
1 teaspoon cumin seeds
1 medium yellow onion, finely diced
1 teaspoon garam masala
1 teaspoon kosher salt
Freshly ground pepper, optional for serving

Directions

Rinse the rice and mung dal well, then drain the water.

Add the rice, dal, water, and salt to the Instant Pot insert. Pressure cook for 6 minutes, followed by 5 minutes of natural pressure release. For a stovetop pressure cooker, cook for about 15 to 20 minutes or 3 whistles.

Bring 8 to 10 cups of water to a boil in a large pot. Add the green chiles and baby spinach, then blanch for 1 to 2 minutes, just until the spinach wilts.

Remove the spinach and chiles from the pot and rinse them under cold water to stop the cooking. Drain completely.

Add the garlic, ginger, blanched spinach, and chiles to a blender. Blend into a smooth puree.

Heat ghee in a large pot. Add cumin seeds and let them sizzle for about 30 seconds. Add the finely diced onion and cook for 4 to 5 minutes, until softened.

Stir in the garam masala, salt, and spinach puree. Add the cooked rice and dal, then mix everything together well. Add more ghee if desired.

Serve immediately with extra ghee and freshly ground black pepper.

Servings and timing

This recipe makes 5 servings.

Total time: 45 minutes

Variations

For a milder version, use only one green chile or skip the chiles completely.

For a richer khichdi, stir in an extra spoonful of ghee before serving.

For more texture, blend the spinach lightly instead of making it completely smooth.

For extra vegetables, add peas, carrots, or diced potatoes while cooking the rice and dal.

Storage/Reheating

Store leftover Palak Khichdi in an airtight container in the refrigerator for up to 3 days.

Reheat on the stovetop or in the microwave with a splash of water to loosen the texture. Stir well before serving and add a little ghee for freshness.

FAQs

Can I make Palak Khichdi without an Instant Pot?

Yes. You can use a stovetop pressure cooker and cook it for about 15 to 20 minutes or 3 whistles.

Can I use regular spinach instead of baby spinach?

Yes. Regular spinach works well, but remove any tough stems before blanching.

Is Palak Khichdi spicy?

It can be mild or spicy depending on how many green chiles you use.

Can I skip the green chiles?

Yes. You can leave them out for a milder version.

What rice works best for this recipe?

Short-grain rice works best because it creates a soft, comforting texture.

Can I use oil instead of ghee?

Yes, but ghee gives the khichdi a richer and more traditional flavor.

Can I make this recipe vegan?

Yes. Replace the ghee with oil or a plant-based butter alternative.

Why is the spinach blanched first?

Blanching helps keep the spinach bright green and softens it before blending.

Can I make the khichdi thinner?

Yes. Add hot water after cooking until it reaches your preferred consistency.

What can I serve with Palak Khichdi?

Serve it with extra ghee, black pepper, yogurt, pickle, papad, or a simple salad.

Conclusion

Palak Khichdi is a warm, nourishing, and flavorful dish that brings together rice, mung dal, spinach, garlic, ginger, and ghee in one comforting meal. It is easy to make, satisfying to eat, and perfect for a simple homemade lunch or dinner.