Palak Khichdi
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Calories
308 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Indian
Palak Khichdi
Description
Palak Khichdi is made by pressure cooking rice and mung dal together with salt until tender. Fresh baby spinach and whole green chilies are blanched briefly and then pureed with garlic and ginger to create a vibrant green mixture. Tempering cumin seeds in ghee helps release an aromatic base before adding diced onions and ground spices like garam masala. The cooked rice and lentils are combined with the spinach puree to form a creamy, hearty khichdi with a balanced spice level and fresh vegetal flavor.
The dish showcases a blend of textures from the tender cooked grains to the smooth spinach puree, while the spice and aromatics bring warmth without overpowering. Suitable as a comforting meal for families, it can be served with more ghee and pepper as desired for additional richness and heat.
Adjusting the number of green chilies controls spiciness, and pureeing thoroughly reduces fibrous texture if preferred. Using brown rice necessitates longer pressure cooking time. For a vegan variation, ghee can be replaced with neutral oil. Frozen spinach is also an option though it may yield a less vivid color.
Ingredients
- 1 cup short-grain rice Ambe mor or Kali Jeera or similar variety
- ½ cup mung dal
- 1 ½ teaspoons kosher salt
- 4 cups water
- 1 to 3 green chili use more or less depending on the spice level, small
- 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
- black pepper optional for serving, freshly ground
Instructions
- Rinse rice and lentils and drain the water.
- Add rice, lentils, water, and salt to the Instant Pot insert and pressure cook for 6 minutes followed by 5 minutes natural pressure release. If using a stovetop pressure cooker, cook for about 15 to 20 minutes or 3 whistles.
- In a large pot bring 8 to 10 cups of water to boil. Add green chilies and baby spinach and blanch for 1 to 2 minutes or just until all the spinach wilts.
- Take out the spinach and chilies and run cold water over them so the spinach stops cooking further. Drain out the water completely.
- Add garlic cloves, ginger, and blanched spinach and chiles to a blender and make a smooth puree. Tip - If you do not like the fibers from the spinach make sure to puree well. I enjoy the fibers in the khichdi so I usually blend just for a minute.
- In a large pot heat ghee (Tip - I dry the pot used for blanching spinach and use for making the khichdi). Add cumin seeds and allow them to sizzle, about 30 seconds. Add finely diced onions and cook for 4 to 5 mins.
- Stir in garam masala, salt, and spinach puree. Then add the cooked rice and dal (from step 1 above) with more ghee and mix everything together.
- Serve immediately with more ghee and freshly ground black pepper to taste.
Notes
- Adjust green chili quantity to control spice or omit for children and sensitive eaters.
- Puree spinach well to reduce fibrous strands if preferred.
- Brown rice requires longer pressure cooking (about 22 minutes with natural release).
- Substitute ghee with neutral vegetable oil to make vegan khichdi.
- Frozen spinach can be used with slightly less vibrant color but similar flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 308 kcal
% Daily Value*
| Calories | 308kcal | 15% |
| Carbohydrates | 47g | 16% |
| Protein | 8g | 16% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 23mg | 8% |
| Sodium | 1207mg | 50% |
| Potassium | 261mg | 6% |
| Fiber | 8g | 32% |
| Sugar | 2g | 4% |
| Vitamin C | 5mg | 6% |
| Calcium | 34mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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