Palak khichdi with toor dal, rice and Indian spinach as main ingredients. A nutritious as well as tasty one pot meal.
I wanted to try this green colored khichdi for long time and finally today could find time to make this.
I made it similar to my dal khichdi with slight variations. It was really delicious and had a hearty meal.
Very easy and healthy too. Palak can be added chopped in this khichdi, but I wanted a greeny khichdi.
So I made it as a puree and added it to the cooked rice and dal mixture. This is perfect comfort food, you can have it simply with pickle or papad or raita.
Best combo being Dahi kadhi or pakoda kadhi.
Palak khichdi instructions
- Wash and soak rice and dal for 45 mins. Drain water, add 4 cups water to it in a pressure cooker. Bring to boil.
2. Pressure cook up to 5 whistles. Put the flame to medium after the 1st whistle. Once done, mash it well.
3. Meanwhile, clean and chop spinach, measure 1 cup and sautee with few drops of oil until the volume just reduces.
4. Cool and grind with little water to a paste.
5. Heat a kadai with ghee and temper with cumin seeds. Add asafoetida. Follow by ginger and green chilli. Add finely chopped tomatoes and little salt. Let it cook for a minute.
6. Add the ground palak to the softened tomatoes.
7. After that add turmeric, sugar, garam masala and pepper powder. Cook for 1 or 2 minutes in medium flame.
8. Add the mashed rice and dal along with required salt. Mix well.
Serve hot with a dollop of ghee with papad and pickle. I loved it with my mango thokku. So any tangy mango pickle should be perfect.
Recipe card
Palak khichdi recipe
Ingredients
- ¼ cup Rice
- ¼ cup Toor dal
- 1 cup Spinach chopped
- 1 Tomato
- 1 Green chilli
- 2 teaspoon Ginger finely chopped
- ⅛ teaspoon Turmeric
- ¼ teaspoon Garam masala powder
- ¼ teaspoon Black pepper powder
- Salt
- ¼ teaspoon Sugar
To temper
- 2 tablespoon Ghee Clarified butter
- 1 teaspoon Cumin seeds
- Asafoetida a generous pinch
Instructions
- Wash and soak rice and dal for 30 mins.
- Drain water, add 4 cups water to it in a pressure cooker. Bring to boil.
- Pressure cook up to 5 whistles. Put the flame to medium after the 1st whistle. Once done, mash it well.
- Meanwhile, clean and chop spinach, measure 1 cup and sautee with few drops of oil until the volume just reduces.
- Cool and grind with little water to a paste.
- Heat a kadai with ghee and temper with cumin seeds.
- Add asafoetida, followed by ginger and green chilli.
- After that, add finely chopped tomatoes and little salt. Let it cook for a minute.
- Then add the ground palak to the softened tomatoes.
- Add turmeric, sugar, garam masala and pepper powder.
- Cook for 1 or 2 minutes in medium flame.
- Add the mashed rice and dal along with required salt. Mix well.
Notes
- You can squirt half of a lemon towards the end and mix.
- Can cook moong dal instead of toor dal in this recipe.
- Instead of ginger, you can use garlic.
- It yielded roughly 2 cups of kichdi.
srilalitha maheshwaran says
Which spinach have you used?
Raks anand says
The north Indian palak works best.
Dipti Joshi says
Lovely..color..Super healthy dish!
lakshmi says
Awesome toddlers food i was looking for this recipe.
DEESHA says
i'm making this soon
Torviewtoronto says
beautiful colour looks healthy
MSangeetha says
Good one Raji. Lovely clicks.
Unknown says
Very soothing healthy meal!!will try it soon.
rajagiri divya says
Color looks lovely
Ethel Vandana says
Hi is it ok to add palak n tomato together?
sandhya B says
Nice recipe.. But one should avoid adding tomatoes to any palak dish as it precipitates oxalates which is one of causes for renal calculii(stones).
Raks anand says
I am not aware, but should we worry even if we don't have a family history of kidney stones or any medical complications of kidney stones?
Can't we just de seed the tomato and proceed?
If so much concerned, one can skip the tomato and add just lemon juice towards end.
Gayathri Parthasarathy says
I tried it today ad it was very tasty ad very simple.. loved it.. thank u raks 🙂
Raks anand says
Thank you 🙂
Rajee says
I tried today. It was very nice. Best way of giving palak to kids. Thanks Raji
meera says
Rajeswari! I am stunned. This is very good, but how can we do this using your bajra khichdi? Can you tell?
Raks Anand says
Same method only, follow bajra khichi post except for the tempering. Follow palak khichdi method and instead of adding mashed rice and dal add cooked bajra+dal mixture.
meera says
Thank you so very much! Sounds like a good plan. Many many thanks!