Spinach Khichdi Recipe | Easy Palak Khichdi

There is something about khichdi that feels like a hug in a bowl. Growing up, whenever I had a cold or a fever, my mom would make a pot of simple dal khichdi, and somehow it always made everything feel a little better. No heavy spices, no fuss, just warm rice and dal cooked soft together with a generous spoon of ghee on top.

Now that I have my own family, I find myself reaching for Spinach Khichdi the same way. It has all that same comfort, but with a handful of fresh palak stirred in for color and nourishment. The green hue is beautiful, and the flavor is mild enough that even little ones eat it happily.

This is also one of the first solid meals I made after my daughter was born. Postpartum, when you need something warm, easy to digest, and genuinely nourishing, a bowl of palak khichdi with ghee is about as good as it gets. I have made it dozens of times since, and it never gets old.

Let us make it together.

What Makes Palak Khichdi So Special?

Palak Khichdi (spinach khichdi) is a one-pot dish made with rice, yellow moong dal, and fresh or frozen spinach, cooked together until soft and comforting. It is a staple in many Indian households, especially in Gujarati and North Indian kitchens, where khichdi is considered the ultimate comfort food.

The word “khichdi” comes from Sanskrit “khicca,” meaning a dish of rice and legumes cooked together. It has been eaten in India for centuries, and for good reason: it is easy to digest, gentle on the stomach, and deeply satisfying.

What I love about adding spinach is that it turns a simple dish into something genuinely iron-rich and nourishing without changing the texture or making it taste “healthy” in a way kids resist. The palak cooks down completely, so you get all the goodness without the leafy texture.

Why This Recipe Works for Everyone

• ✅ One pot, done in under 30 minutes (pressure cooker or Instant Pot)
• ✅ Gentle on digestion: perfect for sick days, postpartum recovery, or toddler meals
• ✅ Iron-rich from spinach + protein from moong dal
• ✅ Works with fresh or frozen spinach
• ✅ Naturally gluten free and easy to make vegan

Nutrition Highlights 🌿

Moong dal is one of the most easily digestible legumes, which is why khichdi is recommended during illness and postpartum recovery in Ayurvedic tradition. It is light on the gut while still providing plant protein and B vitamins.

Spinach (palak) brings iron, folate, and vitamin C to the bowl. The vitamin C actually helps your body absorb the non-heme iron from both the spinach and the dal, which matters especially for vegetarian families. Add a squeeze of lemon at the end and you boost that absorption even further.

For new moms or anyone recovering from illness, this combination of easily digestible carbs, plant protein, and iron is genuinely restorative. And for toddlers, the soft texture and mild flavor make it one of those reliable meals that actually gets eaten.

Spinach Khichdi (Palak Khichdi)

A nourishing one-pot spinach khichdi made with rice, yellow moong dal, and fresh or frozen palak, cooked soft in a pressure cooker or Instant Pot. Gentle, iron-rich, and perfect for all ages.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 3 servings

Course: Lunch, Main Course

Cuisine: gluten free, Gujarati, Indian

Ingredients Method Notes

Ingredients

  

Main

• 1/2 cup rice short-grain or any white rice
• 1/2 cup yellow moong dal split yellow lentils
• 2 cups fresh spinach (palak) roughly chopped, or 1/2 cup frozen spinach thawed
• 3 to 3.5 cups water adjust for softer or firmer texture
• 1/2 tsp turmeric powder
• salt to taste

Tadka (Tempering)

• 1 tbsp ghee or oil for vegan
• 1 tsp cumin seeds (jeera)
• 1/4 tsp asafoetida (hing) skip for baby-led weaning
• 1 tsp ginger freshly grated
• 1 green chili slit, optional, skip for babies and toddlers
• 1 medium tomato finely chopped, optional

To Finish

• 1 tsp ghee to drizzle on top
• 1 tsp lemon juice optional, boosts iron absorption
• fresh coriander leaves chopped

Method

 

Prep

1. Rinse the rice and moong dal together in a bowl until the water runs mostly clear. Soak for 15 to 20 minutes if you have time; this speeds up cooking and improves digestibility.
2. If using fresh spinach, wash thoroughly and roughly chop. If using frozen, thaw and squeeze out excess water.

Make the Tadka

1. Set the pressure cooker or Instant Pot to saute mode (or use a regular pressure cooker on the stovetop over medium heat).
2. Add ghee. Once warm, add cumin seeds and let them sizzle for 20 to 30 seconds until fragrant.
3. Add hing, grated ginger, and green chili (if using). Saute for 30 seconds.
4. Add chopped tomato if using, and cook for 2 minutes until it softens slightly.

Cook the Khichdi

1. Add the drained rice and dal to the pot. Stir to coat with the tadka for 1 minute.
2. Add turmeric, salt, and the spinach. Stir everything together.
3. Pour in 3 to 3.5 cups of water. For a softer, porridge-like khichdi (great for babies), use the higher amount.
4. Pressure cooker: Close the lid and cook on medium heat for 3 to 4 whistles. Let pressure release naturally for 10 minutes. Instant Pot: Close the lid, set to Pressure Cook (High) for 8 minutes. Allow natural pressure release for 10 minutes, then open.
5. Open the lid and stir. The khichdi should be soft and slightly thick. Add a splash of hot water and stir if it looks too thick.

Finish and Serve

1. Taste and adjust salt.
2. Drizzle 1 tsp ghee on top.
3. Add a squeeze of lemon juice if serving to adults.
4. Garnish with fresh coriander and serve warm with papad, plain curd, or a simple pickle.

Notes

For babies (6 months+): Skip hing, green chili, and salt. Use only ghee, cumin, ginger, and water. Cook until very soft and mash or blend to desired consistency.

For toddlers: Use minimal salt, skip green chili, and keep the texture soft and slightly runny.

For postpartum: Add an extra spoon of ghee and serve with ajwain (carom seed) papad for digestive support.

Frozen spinach: Works just as well as fresh. Thaw and squeeze out water before adding.

Substitution: Swap rice for foxtail millet or little millet for a millet version. Cooking time stays the same.

Storage: Store in an airtight container in the refrigerator for up to 2 days. Khichdi thickens as it cools; add a splash of water when reheating.

Reheating: Reheat on the stovetop with a little water, stirring until warm and smooth.

Serving Ideas for Every Occasion

Khichdi is one of those recipes that adapts to whatever you need it to be:

• Sick day: Serve plain with a generous drizzle of ghee and a side of plain curd
• Toddler meal: Mash slightly and serve warm; pair with a small piece of soft roti
• Postpartum recovery: Add extra ghee, serve with ajwain papad and a glass of warm turmeric milk
• Weeknight dinner: Serve with a crispy papad, mango pickle, and a side of kadhi
• Meal prep: Make a big batch and reheat portions through the week with a fresh tadka drizzled on top

If you enjoy easy Indian one-pot meals, you might also like my Gujarati Dal (Jain Recipe) for a light weekday dal, or Lemon Foxtail Millet Rice if you want to explore millet-based rice alternatives.

FAQs

Q1. Can I make spinach khichdi without a pressure cooker?
Yes. Use a heavy-bottomed pot with a lid. Add an extra 1/2 cup of water and cook on low heat for 25 to 30 minutes, stirring occasionally, until the rice and dal are completely soft.

Q2. Can I use frozen spinach instead of fresh?
Absolutely. Thaw the frozen spinach and squeeze out as much water as possible before adding it to the pot. The flavor and nutrition are very similar to fresh.

Q3. Is this safe for babies?
Yes, with modifications. For babies 6 months and older, skip the salt, hing, and green chili. Use only ghee, cumin, and ginger in the tadka, and cook until very soft. Mash or blend to the right consistency for your baby’s stage.

Q4. Can I make this vegan?
Yes. Replace ghee with coconut oil or any neutral oil. The khichdi will be slightly less rich but still delicious and nourishing.

Q5. My khichdi turned out too thick. What do I do?
Khichdi always thickens as it sits. Add a splash of hot water and stir over low heat until it loosens to your preferred consistency. This is completely normal.

Q6. How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 2 days. Reheat on the stovetop with a little water, stirring until warm. Avoid microwaving without adding water first, as it can dry out and clump.

Spinach khichdi is one of those recipes I will always come back to, no matter the season or the reason. It is the meal I make when someone is under the weather, when I need something fast and wholesome on a weeknight, or when I just want something that feels like home.

The spinach makes it a little more special than plain khichdi, and the ghee at the end makes it feel like a proper meal. I hope it becomes a staple in your kitchen the way it has in mine.

If you try this recipe, leave a comment below and tell me: do you like your khichdi thick and porridge-like, or a little more separate? And if you make the baby version, I would love to hear how it went! Tag me @petitepaprika so I can see your bowl. 🌿