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Palak Khichdi, step by step on video
See how the khichdi is pressure cooked, then mixed into the spinach tempering.
8:58 · Recipe video · Cooking with Siddhi
Palak khichdi, or palak dal khichdi, is a one-dish meal that can be made in 30 to 40 minutes. Instead of using palak puree, I use chopped palak to enhance its taste and colour.
Rice and yellow split gram are pressure cooked with potato, then added to a tempering of cumin, whole spices, onion, tomato and chopped spinach. Palak khichdi is the best alternative to normal khichdi, and moreover it is a balanced meal.
Every recipe on Cooking with Siddhi is cooked in my own kitchen before it goes live.
Why you will love this palak khichdi
- One-dish meal: rice, dal and spinach together.
- Chopped palak: for more taste and colour than puree.
- Pressure cooker: four whistles for the khichdi.
- A change from plain khichdi: with a spiced tempering.
Ingredient notes
- Spinach: 300 g, finely chopped rather than pureed.
- Rice and dal: 1/2 cup rice and 1/4 cup yellow split gram, each washed and soaked for 15 to 20 minutes.
- Water: 2.5 cups in the pressure cooker.
- Turmeric: 1/2 tsp in total. 1/4 tsp goes in the cooker and the rest in the tempering.
Palak Khichdi Recipe
Palak khichdi: rice and yellow split gram pressure cooked with potato, then mixed into a spiced tempering of onion, tomato and chopped spinach.
Ingredients
- 300 g spinach (palak), finely chopped
- 1/2 cup rice, washed and soaked in water for 15–20 minutes
- 1/4 cup yellow split gram, washed and soaked in water for 15–20 minutes
- 1 tomato, finely chopped
- 1 potato, finely chopped
- 1 onion, finely chopped
- 2 tbsp coriander, finely chopped
- 3 tbsp cooking oil
- 2 green chillies, sliced
- 1 tbsp ginger garlic paste
- 1 tbsp red chilli powder
- 1 dry red chilli
- 3–4 cloves
- 1 inch cinnamon stick
- 1 tsp cumin seeds
- 1 tsp garam masala
- 1/4 tsp asafoetida
- 1/2 tsp turmeric powder
- Salt to taste
Instructions
- Heat the water. Heat a pressure cooker and add 2.5 cups of water.
- Add rice and dal. Once the water is lukewarm, add the soaked and drained rice and yellow split gram.
- Add the potato. Add the chopped potatoes and 1 tsp salt, stir and let it come to a boil.
- Add turmeric. Add 1/4 tsp turmeric powder and stir again.
- Pressure cook. On a full flame, close the lid of the pressure cooker and cook for four whistles. Turn off the flame after the fourth whistle and set the cooker aside to cool.
- Heat the oil. Heat a non-stick frying pan and pour in the oil.
- Temper. Once the oil is hot, add the cumin seeds, dry red chilli and chopped onions, sprinkle salt to taste and stir.
- Add the spices. Add the cloves, cinnamon, ginger garlic paste and asafoetida and mix. Sauté for a minute.
- Chillies and tomato. Add the chopped green chillies and tomatoes and sauté for a few seconds.
- Add the palak. Add the turmeric powder, garam masala, red chilli powder and chopped palak. Cook the palak for around 2–3 minutes, until it is soft.
- Add the khichdi. Add the cooked khichdi to the palak tempering. Sprinkle in the chopped coriander leaves and mix well.
- Cover and cook. Cover the pan with the lid and cook for 2 minutes. Switch off the flame and transfer to a serving dish.
Nutrition Facts
Nutrition for the whole recipe
Serving sizeWhole recipe
| Nutrient | % Daily Value* |
|---|---|
| Total Fat 47 g | 60% |
| Saturated Fat 4 g | 20% |
| Sodium 724 mg | 31% |
| Total Carbohydrate 166 g | 60% |
| Dietary Fibre 35 g | 125% |
| Total Sugars 14 g | |
| Protein 37 g | |
| Vitamin A 30943 IU | |
| Vitamin C 151 mg | 168% |
| Calcium 534 mg | 41% |
| Iron 23 mg | 128% |
| Potassium 3674 mg | 78% |
* The % Daily Value tells you how much a nutrient contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Values are approximate and calculated from the ingredients listed. The actual amounts depend on the brands you use.
Recipe by Siddhi Panchal.
Tips for palak khichdi
- Wash and soak the rice and yellow split gram for 15 to 20 minutes.
- Add the rice and dal once the water in the cooker is lukewarm.
- Use chopped palak instead of puree for more taste and colour.
- Cook the palak until it is soft, around 2 to 3 minutes.
What to serve with Palak Khichdi
Transfer the palak khichdi to a serving dish and serve it hot. For more rice recipes, try my Coconut Rice and Sweet Corn Fried Rice.
Palak Khichdi FAQs
Why use chopped palak instead of puree?
Chopped palak enhances the taste and colour of the khichdi.
How many whistles does palak khichdi need?
Cook on a full flame for four whistles, then turn off the flame and let the cooker cool.
How long should I soak the rice and dal?
Wash and soak them in water for 15 to 20 minutes.
How long does palak khichdi take?
About 20 minutes of prep and 20 to 30 minutes of cooking, so 40 to 50 minutes in total.
How many does this recipe serve?
It serves 2 to 3.
More recipes
Find more rice recipes in our Rice collection, or browse every recipe.