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.
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
Instructions
Prep
- 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.
- If using fresh spinach, wash thoroughly and roughly chop. If using frozen, thaw and squeeze out excess water.
Make the Tadka
- Set the pressure cooker or Instant Pot to saute mode (or use a regular pressure cooker on the stovetop over medium heat).
- Add ghee. Once warm, add cumin seeds and let them sizzle for 20 to 30 seconds until fragrant.
- Add hing, grated ginger, and green chili (if using). Saute for 30 seconds.
- Add chopped tomato if using, and cook for 2 minutes until it softens slightly.
Cook the Khichdi
- Add the drained rice and dal to the pot. Stir to coat with the tadka for 1 minute.
- Add turmeric, salt, and the spinach. Stir everything together.
- Pour in 3 to 3.5 cups of water. For a softer, porridge-like khichdi (great for babies), use the higher amount.
- 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.
- 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
- Taste and adjust salt.
- Drizzle 1 tsp ghee on top.
- Add a squeeze of lemon juice if serving to adults.
- 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.
Tried this recipe?Let us know how it was!