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creamy palak khichdi served in an iron wok placed over a burlap mat on a wooden chopping board. Gujarati Kadhi served as an accompaniment. Wooden spoon by the side of the wok.
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4 from 1 vote

Palak Khichdi

Creamy Palak Khichdi with spinach, fragrant Basmati and Moong lentils is a wholesome one pot meal that comes together in a jiffy.
Prep Time15 minutes
Cook Time10 minutes
Course: Main Course, Mains
Cuisine: Indian, North Indian
Servings: 4 persons
Calories: 310kcal

Equipment

  • 1 6 quart Instant Pot or 3 liter capacity stovetop Pressure Cooker
  • 1 Mixing bowl
  • 1 set measuring cups and spoons
  • 1 ladle

Ingredients

For soaking rice and lentils

  • 6 tbsp Moong lentils
  • 3/4 cup Basmati rice
  • 2 cups water

For the Spinach Kichdi

  • 1.5 tbsp ghee or peanut oil (read blog post for more details)`
  • 2 small bay leaves
  • 1.5 tsp cumin seeds
  • 1 tbsp finely chopped garlic
  • 1 cup finely chopped onions
  • 1 tsp red paprika (red chili powder)
  • 1.5 tsp ground coriander
  • 1 tsp ground turmeric
  • 2 tsp Salt or to taste
  • 200 grams frozen spinach
  • 3/4 cup frozen peas
  • 4 cups water
  • 1 cup boiling hot water

Instructions

Prep work

  • Wash the rice and lentils in a colander.
  • Add this to a mixing bowl, add 2 cups water and let it soak for 10 minutes.
  • In the meantime, chop the onion and garlic and assemble the remaining ingredients

Instant Pot Palak Khichdi (No Oil)

  • Insert the inner pot into the Instant Pot.
  • Add the bay leaf, cumin seeds, garlic, onions, the ground spices and salt.
  • Drain the soaked rice and lentils and add this to the inner pot.
  • Add frozen spinach cubes and peas.
  • Now, add 4 cups water and stir to combine.
  • Ensure that the sealing ring has been fitted properly into the Instant pot lid.
  • Close the Instant Pot and turn the VALVE TO SEALING.
  • Plug in the Instant Pot and turn on PRESSURE COOK MODE (MANUAL in OLDER MODELS) on HIGH for 6 MINS.
  • Allow the cooking cycle to complete.
  • Wait for the pressure to release naturally.
  • When the natural pressure release is complete, PRESS CANCEL and open the lid.
  • Stir the khichdi once with a ladle.
  • Add 1 cup boiling water and combine well.
  • Now turn on SAUTE MODE - NORMAL for 2 minutes and allow the Khichdi to simmer.
  • When done, serve hot.

Pressure Cooker Palak Dal Kichdi

  • To make this in a stovetop pressure cooker, heat a 3 liter deep pressure pan with ghee or oil.
  • When hot, add the cumin seeds and bay leaves.
  • Allow the spices to crackle.
  • Once done, add the garlic and sauté on medium flame till garlic begins to brown.
  • Now, add the finely chopped onions and fry them till soft.
  • Tip in the ground spices and mix well.
  • Sauté on medium flame for 20 seconds and immediately add the peas and spinach.
  • Stir once.
  • Drain the soaked rice and lentils.
  • Add 4 cups water to this.
  • Now, add the rice+lentils+water to the cooker.
  • Stir to combine.
  • Insert the sealing ring into the pressure cooker lid and close the cooker.
  • Put on the whistle and cook on medium flame for 4 whistles. This takes roughly 15 minutes.
  • When done, wait for the pressure to release naturally.
  • After the pressure releases, open the lid.
  • Mix once or twice.
  • Add 1 cup boiling water and stir well but carefully.
  • Simmer on low heat for 2 to 3 minutes.
  • When done, serve hot with accompaniments of your choice.

Notes

  1. Soaking rice and lentils is recommended to minimize cooking time. 
  2. I have used frozen spinach and peas for convenience. Baby spinach also works well here. Use pre-washed baby spinach for making the prep work a breeze.
  3. Use a 3 liter deep pressure pan for making this recipe to avoid spills and overflows. 
  4. Pressure cook on medium flame to avoid burning or the rice sticking to the bottom.
  5. There is no need to thaw the frozen spinach or peas. Just add them directly and cook away.
  6. You can make this recipe in the Instant Pot as well. Refer the Instant Pot Method under the 'Method' column for timings and mode. If you are using the Instant Pot, you can make this without ghee as well.
  7. The water should be boiling hot when you add it to the cooked khichdi. Adding cold water will make it gloopy and lumpy.
  8. After cooking the Kichdi, fish out the bay leaves and discard them.
  9. Instant Pot timings may vary based on geographical locations.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 310kcal | Carbohydrates: 52g | Protein: 12g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 14mg | Sodium: 1254mg | Potassium: 378mg | Fiber: 6g | Sugar: 3g | Vitamin A: 8659IU | Vitamin C: 10mg | Calcium: 131mg | Iron: 3mg
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