Palak Khichdi- Instant Pot & Stove Top

Palak Khichdi ; a creamy medley of spinach, rice and moong lentils, is what we call the best comfort food ever. May it be after a long work day or when one of us is sick or when we do not have the energy to cook or order take-out, this easy meal wins in each of these situations. This quick one pot meal uses frozen spinach and peas. So, all you have to do is just chop some onions and garlic.

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My love for Khichdi began in Baroda. I owe it to my house help S, for having taught me this simple, rustic and nutritious recipe. When winter used to be at its coldest back there, she used to bring home bunches of fresh spinach and mounds of green peas. She wouldn’t stop there.

Back bent and sitting cross legged in my sunny balcony, she used to sort all of these and put them away for all the forthcoming wintery special meals including this Khichdi. I miss her so much and this recipe is in memory of her.

Ingredients

Ghee

Like any Khichdi worth its salt, this also uses ghee. But if you must make a vegan version, use cold-pressed peanut oil in its place. I will not recommend using butter or coconut oil for this.

Whole spices

A long time ago, I learned that bay leaf does magic to any dish. And that is true for this recipe as well. For the Tadka (tempering), we will be using bay leaves and cumin seeds.

Lahsooni Palak Kichdi

Wondering what Lahsoon is? Well, Lahsoon in Hindi means garlic. After all what is life without garlic? Right? This simple dish thrives on garlic for flavor. So, please do not skip it.

Onions+ ground spices

I have used regular red onions plus basic pantry staples like ground coriander, paprika and turmeric for this. That is all we will be needing for spicing and flavoring this dish.

Rice

While many Khichdi recipes call for short grained rice, I have used Basmati for this one. You can also use regular Sona Masoori rice or even Jeera Sar rice for making this dish.

Moong 

Moong lentils are easy on the stomach and known to keep acidity at bay. This is my go-to lentil if I m cooking Dal for dinner. If you want to switch the lentils or experiment with this recipe, you can also use red lentils (Masoor Dal) in its place. Another option is using split green moong dal. If you are using the latter, I recommend soaking it in warm water for 30 minutes ahead of cooking.

Spinach and peas

For convenience sake, I opted for frozen spinach and peas. You can always use fresh spinach and peas. You will need 200 grams finely chopped spinach for this recipe along with 3/4 cup fresh shelled peas.

Water

For this Kichri, we will be adding water at two stages. The first stage is when we will pressure cook everything. The second stage is where we will adjust the consistency by adding hot water. Please do not use cold water while adjusting the consistency. The water should be boiling hot.

Variations

1. You can use a combination of lentils – Moong and Masoor. This will give a nice protein boost as well.
2. Switch the Basmati to any short grained rice. Remember to add 1 cup more water while pressure cooking, if you are doing this. You can also use Kali Jeera, Ambe Mohar or Govindobhog variety of rice for this recipe.
3. Add more veggies for a more nutritious and colorful meal. Carrots, zucchini, cauliflower, broccoli, potatoes and beans are all great.

Serving Suggestions

Any Kichdi tastes best when served with pickles, yogurt and Papad. If you are looking for other interesting ways to serve this rustic dish, I suggest pairing it with Gujarati Kadhi or a chilled cucumber Raita.

Palak Kichdi for Babies

You can easily make this a wholesome meal for babies. Aditi, my daughter has always enjoyed this with yogurt. I recommend this for babies who are 11 months and older. Skip the red paprika if you are making a baby-friendly version.

Recipe 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.

Method

Prep work

Wash the rice and lentils in a colander. Add this to a mixing bowl, add 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.

Once done, serve piping hot with pickles and Papads.

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.

Print Recipe

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 mins

Cook Time10 minutes mins

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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