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Spinach khichdi served in a clay bowl with a drizzle of ghee and a side of papad

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
Cook Time 20 minutes
Total Time 40 minutes
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.
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