Palak Khichdi Recipe | Palak Dal Khichdi | How to Make Palak Khichdi with detailed photo and video recipe. A healthy and tasty dish prepared by having spinach flavour within the traditional dal khichdi recipe. It can be a delicious alternative to the everyday khichdi recipe, which offers fibre and protein to make it a balanced meal. This dish can be served for breakfast, lunch and dinner.
Palak Khichdi Recipe | Palak Dal Khichdi | How to Make Palak Khichdi with step-by-step photo and video recipe. Indian cuisine encompasses many traditional recipes that have evolved into various variations from their authentic counterparts. Khichdi is one such recipe that is mainly prepared when you are in the mood for something light. Palak Khichdi is an upgraded version, offering all the benefits of khichdi with the added nutrients from spinach.
I have posted several khichdi recipes so far, and you can easily find them on my blog. But this recipe of palak khichdi is very unique compared to its successors. Essentially, in all my other khichdi recipes, I have prepared it similarly, using either moong dal or other grains. However, this recipe is unique with the addition of spinach leaves, which not only adds an interesting colour but also a distinctive flavour. My personal favourite is a simple khichdi recipe on any day. I like to consume khichdi if I have any indigestion problem, and I generally like it to be simple. Nevertheless, palak dal khichdi can be a lifesaver for you, as it can be easily prepared during busy early morning hours as a lunchbox recipe.
While the recipe is straightforward, there are some tips and recommendations for palak khichdi recipe. Firstly, to prepare khichdi, any type of rice can be used; however, I highly recommend using sona masuri rice. Sonam Masuri helps attain a mushy texture, similar to premium rice like basmati. Secondly, I have added pureed palak leaves to the pressure-cooked combination of moong dal and rice. You can also finely chop spinach and add it to the rice and dal combo. I have pureed raw palak directly; however, you can also blanch the palak and then puree it. Refer to my palak paneer recipe to learn the spinach puree recipe with blanch method. Lastly, serve palak dal khichdi while it is hot. If you are serving it for later, add some water before microwaving and mix it before serving.
Finally, I would like to highlight my other Easy and Simple Rice Recipes Collection with this post of palak khichdi recipe. It includes recipes such as masala khichdi, oats khichdi, vegetable daliya, sabudana khichdi, masala rice, tomato rice, coriander rice, and kuska recipe. Further, do visit my other similar recipe collections like,
About Palak Dal Khichdi
Palak Dal Khichdi is a wholesome twist to the classic dal-rice khichdi. By blending protein-rich dal, fibre-loaded spinach (palak), and carb-based rice, it forms a nutritionally complete meal. Palak not only boosts the iron and vitamin content but also imparts a lovely, earthy aroma. Compared to plain dal khichdi, this version feels more filling, hearty, and balanced, making it ideal for lunch boxes and tiffin meals — especially for kids and busy couples. You won’t even need a side dish; it stands strong on its own without curry, sambar, or chutney.
In Indian dhabas, palak dal khichdi is widely favoured by the working class as it provides a power-packed meal that’s both affordable and sustaining. It’s warm, comforting, and keeps you full for hours, which is especially helpful for labourers and truck drivers on the go. The combination of dal, rice, and spinach ensures a steady release of energy and promotes good digestion. It is also quick to prepare in bulk, making it ideal for commercial kitchens and roadside eateries. Unlike plain khichdi, the spinach adds depth, taste, and a rustic texture that enhances the overall experience. Even nutritionists recommend it as a well-balanced one-pot meal that caters to protein, carbs, fibre, and iron in one go.
Fun Fact
Despite its dark green and sometimes muddy appearance, palak dal khichdi is one of the most loved dishes across Indian households — proving once again that looks can be deceiving when it comes to taste!
Pro Tips for Palak Dal Khichdi
Here are five crisp tips to make your Palak Dal Khichdi not just good — but perfect. These small adjustments can elevate a simple recipe into a comforting and delicious meal.
- Sauté the spinach before adding to remove its raw taste and deepen the flavour.
- Roast the moong dal lightly before cooking for a nuttier aroma and better digestion.
- Ghee Topping while serving to enhance richness and balance the earthiness of spinach.
- Use whole spices mix like bay leaf, cumin, and cloves to make the tempering more aromatic.
- Semi-thick consistency to keep it soft yet spoonable — perfect for both adults and kids.
Video Recipe
Recipe Card for Palak Khichdi
Palak Khichdi Recipe | Dhaba Style - Palak Dal Khichdi
Ingredients
For pressure cooking:
- 1 cup basmati rice
- ½ cup moong dal
- ½ cup toor dal
- water, for soaking
- ½ tsp turmeric
- ½ tsp ghee
- 4 cup water
For palak puree:
- 1 bunch palak / spinach
- few coriander
- few mint
- 3 clove garlic
- 1 inch ginger
- 4 chilli
For khichdi:
- 2 tbsp oil
- 1 tsp cumin
- pinch hing
- 1 onion, finely chopped
- ½ tsp cumin powder
- ½ tsp coriander powder
- 1 tsp garam masala
- 2 tomato, finely chopped
- 1½ cup water
- 1 tsp salt
For tempering:
- 1 tbsp ghee
- 5 cloves garlic, sliced
- ¼ tsp chilli powder
Instructions
- Firstly, take 1 cup basmati rice, ½ cup moong dal and ½ cup toor dal. Rinse and soak for 15 minutes.
- Drain off the water, and transfer to the pressure cooker.
- Add ½ tsp turmeric, ½ tsp ghee and 4 cup water.
- Cover and pressure cook for 2 whistles.
- In another pan, boil enough water to blanch 1 bunch palak.
- Once the palak is blanched, dip in cold water. This helps to retain the bright green colour of palak.
- Now transfer to the mixer jar, add few coriander, few mint, 3 clove garlic, 1 inch ginger and 4 chilli.
- Grind to a smooth paste. Keep aside.
- To prepare the khichdi, heat 2 tbsp oil. Add 1 tsp cumin and pinch hing.
- Add 1 onion and saute till the onion softens.
- Keeping the flame on low, add ½ tsp of cumin powder, ½ tsp of coriander powder, and 1 tsp of garam masala.
- Saute till the spices turn aromatic.
- Now add 2 tomato and saute till the tomato softens.
- Also add prepared palak puree and cook well.
- Now add cooked rice and dal, 1½ cup water, 1 tsp salt and mix gently.
- Boil for 5 minutes, adjusting the consistency as required.
- To prepare the tempering, heat 1 tbsp ghee. Fry 5 cloves garlic till they turn golden brown.
- Turn off the flame, add ¼ tsp chilli powder and mix well.
- Pour the tempering over khichidi and mix well.
- Finally, enjoy Palak Khichdi Recipe with pickle and raita.
Nutrition
How to Make Palak Khichdi with Step-by-step Photos
- Firstly, take 1 cup basmati rice, ½ cup moong dal and ½ cup toor dal. Rinse and soak for 15 minutes.
- Drain off the water, and transfer to the pressure cooker.
- Add ½ tsp turmeric, ½ tsp ghee and 4 cup water. Cover and pressure cook for 2 whistles.
- In another pan, boil enough water to blanch 1 bunch palak.
- Once the palak is blanched, dip in cold water. This helps to retain the bright green colour of palak.
- Now transfer to the mixer jar, add few coriander, few mint, 3 clove garlic, 1 inch ginger and 4 chilli. Grind to a smooth paste. Keep aside.
- To prepare the khichdi, heat 2 tbsp oil. Add 1 tsp cumin and pinch hing.
- Add 1 onion and saute till the onion softens.
- Keeping the flame on low, add ½ tsp of cumin powder, ½ tsp of coriander powder, and 1 tsp of garam masala.
- Saute till the spices turn aromatic.
- Now add 2 tomato and saute till the tomato softens.
- Also add prepared palak puree and cook well.
- Now add cooked rice and dal, 1½ cup water, 1 tsp salt and mix gently.
- Boil for 5 minutes, adjusting the consistency as required.
- To prepare the tempering, heat 1 tbsp ghee. Fry 5 cloves garlic till they turn golden brown.
- Turn off the flame, add ¼ tsp chilli powder and mix well. Pour the tempering over khichidi and mix well.
- Finally, enjoy Palak Khichdi Recipe with pickle and raita.
Notes
- Firstly, adding palak will enhance the nutritional value of khichdi.
- Also, soaking the dal helps to cook well and ease digestion.
- Additionally, adjust the consistency of khichidi to your preference.
- Finally, Palak Khichdi Recipe tastes great when garlic tadka is added.