Palak Khichadi (Spinach Rice)

Palak Khichadi (Spinach Rice)

P. Poonam


  1. 1 Bunch Fresh Spinach
  2. 1 cup Chopped Coriander
  3. 1 Cup Rice
  4. 1 Cup Moong Daal
  5. 2 tbsp Ginger Garlic Crushed
  6. 2 tbsp Finely Chopped Green Chilli
  7. 1 Cup Sliced Onion
  8. 1/2 Cup Tomato
  9. 2 tbsp Curd
  10. 1 tsp Turmeric Powder
  11. 1 tbsp Red Chilli Powder
  12. 2 tbsp Whole Spices (1 Star Anis, 1 Bay leaf, 1 Black Cardamom, 1/2 inch Cinnamon Bark)
  13. 1 tsp Asafoetida
  14. to Taste Salt
  15. 1 tsp Musturd Seeds
  16. 1 tbsp Cumin Seeds
  17. 5-7 Curry leaves
  18. 3 tbsp Ghee


  1. Add Photo

    Soak Rice and Daal together for 1 hour. Take pressure Cooker, Take rice and daal and add almost 5-6 cup of water, All whole spices, Ghee almost 1 tbsp, turmeric and salt to taste. Mix it well. And cook them on medium heat for 3 whistle. (If you do not want to pressure cook, just cook it on pan until rice and daal get mushy.)

  2. Add Photo

    As soon as our rice gets ready we will start making tadka for it. For that we add ghee on pan or kadhai, put musturd seeds in it as soon as oil gets hot. As musturds seeds starts to crack add cumin seeds, curry leaves, and green chillies. Let them cook for 1/2 min.

  3. Add Photo

    Add ginger garlic and onion it and stir it until it starts getting golden. Add red chilli powder, Little Turmeric and Asafoetida in it. Mix it well.

  4. Add Photo

    Add spinach in it with cup of water and let it cook for 3-4 min. Add Curd in it.

  5. Add Photo

    As mixture starts boiling add cooked rice and daal. As we have already added salt while cooking rice and daal, carefully add salt accordingly. This khichadi is supposed to be semi liquid. So if you think its getting dry add curd or little more water. Put lid on it.

  6. Add Photo

    Let the khichadi cook for 4-5 mins. And Serve it hot with ghee on top of it.

Add Step



Have you cooked this recipe?

Share your version with a Cooksnap photo

Share your Cooksnap

Related keywords