Palak Khichdi is a wholesome variation of traditional dal khichdi. The bold green colour and garlicky flavour are the highlights of this Indian khichdi recipe.
I first fell in love with this khichdi recipe while testing recipes for my debut cookbook – The 100 Best Curries for your Instant Pot . And it became one of the first few recipes I finalized for the cookbook.
What I LOVE about palak khichdi is
- it has spinach, moong dal, and rice making it a balanced meal
- a happy and healthy transformation of regular dal khichdi
- you can easily make it in an instant pot or pressure cooker
- a fantastic recipe to include spinach in everyday meal
- a strong flavour of garlic, cumin, and ghee
I am sharing a simple method to make palak khichdi in a traditional stovetop pressure cooker. You can grab a copy of my cookbook to learn how to make lehsuni spinach khichdi in an instant pot.
Ingredients Required
Dal: You need yellow moong dal (dried yellow moong beans)
Rice: Uncooked, short to medium-grain white rice. Do not use basmati rice for making khichdi.
Spinach: This palak khichdi is best made with fresh spinach leaves.
Garlic is added twice in this khichdi recipe, once in spinach puree and the second in tempering (tadka).
Oil: A khichdi tastes best when cooked in pure ghee. For a vegan khichdi, you can use refined oil or coconut oil.
Spices: Cumin (jeera), Cinnamon Stick, Dried Red Chillies, Asafoetida (hing), Red Chilli Powder, Garam Masala
Other Ingredients: Ginger, Green Chilli, Salt, Water
How To Get Bright Green Color
The perfect blanching of the spinach gives khichdi its bright green colour.
- Step 1: To blanch the spinach first, clean it and rinse with water to remove dirt particles. Next, place a bowl of ice-cold water ready.
- Step 2: Boil water in a saucepan with a teaspoon of salt (image 1) . Once the water starts boiling, add the cleaned spinach leaves to the hot water (image 2). Cook for about 40 – 50 seconds until the colour of the leaves turns bright green. Turn off the heat.
- Step 3: Transfer the leaves immediately to the bowl of ice-cold water ( image 4 ). This step stops the cooking process and retains the leaves’ green colour.
After this last step, you can use the blanched spinach leaves to make a puree. You can use this spinach puree to make palak puri , palak egg curry or other Indian dishes like palak paneer.
- Step 4: Make a smooth puree of blanched spinach, green chilli, ginger, and garlic using one to two tablespoons of water.
How To Make Khichdi
Step 1: Combine dal and rice in a bowl. Rinse them with water 2 – 3 times. Soak them in water for 15 minutes.
Step 2: After 15 minutes, drain all the water from the soaked dal and rice. Transfer them to a pressure cooker. Add salt, asafoetida (hing), and cinnamon stick.
Step 3: Add water. Pressure Cook for 2 whistles over low heat. Release the steam manually.
Step 4: Open the lid, add spinach puree, and stir to combine. Simmer over low heat. Meanwhile, prepare the tadka.
Step 5: For tempering, heat ghee, add dried red chillies, cumin seeds, and sliced garlic. Fry over low heat till garlic turn light golden. Turn off the heat.
Step 6: Pour lehsuni tadka over the palak khichdi. Stir to combine.
Palak Khichdi is ready to serve.
Serving Suggestion
Palak Khichdi is one pot, Indian main course dish. It is an ultimate comfort food that does not require side dishes.
However, here are a few of my favourite Indian condiments I enjoy with my bowl of khichdi – kachumber salad , mango pickle , fried papad, and plain curd.
Store the leftover khichdi in an airtight container in the refrigerator for 2 – 3 days. However, the bright green colour of the khichdi starts changing to deep green after a day. But the taste remains delicious.
Reheat in a microwave or a stovetop pan. Add ¼ cup of water while reheating to get the desired consistency.
More Indian Khichdi Recipes
- Oats Khichdi
- Masala Khichdi
- Dal Rice Khichdi
- Urad Dal Khichdi
- Chana Dal Khichdi
- Vegetable Dalia Khichdi
- Green Sabudana Khichdi
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you
Ingredients
- ▢ 1 Cup white rice (short to medium grain)
- ▢ ⅓ Cup yellow moong dal
- ▢ 1 ½ teaspoon salt or to taste
- ▢ ¼ teaspoon hing (asafoetida)
- ▢ ½ inch cinnamon stick
- ▢ 2 ½ Cup water
- ▢ 1 teaspoon red chilli powder
- ▢ ½ teaspoon Garam Masala ( get recipe )
Ingredients For Spinach Puree
- ▢ 2 Cup spinach leaves (palak)
- ▢ 1 green chilli
- ▢ 1 tablespoon chopped ginger
- ▢ 4 garlic cloves
Ingredients For Tempering (Tadka):
- ▢ 2 tablespoon ghee
- ▢ 1 tablespoon fine chopped or sliced garlic
- ▢ 1 teaspoon cumin seeds (jeera)
- ▢ 4 dried red chillies (preferably Kashmiri Red Chilli)
Instructions
- Combine dal and rice in a bowl. Rinse them with water 2 – 3 times. Soak them in clean water for 15 minutes.
- To blanch the spinach first, clean it and rinse with water to remove dirt particles. Next, place a bowl of ice-cold water ready.
- Boil water in a saucepan with a teaspoon of salt . Once the water starts boiling, add the cleaned spinach leaves to the hot water. Cook for about 40 – 50 seconds until the colour of the leaves turns bright green. Turn off the heat.
- Transfer the leaves immediately to the bowl of ice-cold water . This step stops the cooking process and retains the leaves green colour.
- Make a smooth puree of blanched spinach, green chilli, ginger, and garlic using one to two tablespoons of water. Keep it aside.
- Drain all the water from the soaked dal and rice. Transfer them to a pressure cooker. Add salt, asafoetida (hing), water, and cinnamon stick. Pressure Cook for two whistles over low heat. Release the steam manually.
- Open the lid, add spinach puree, and stir to combine. Simmer over low heat. Meanwhile prepare the tadka.
- For tempering, heat ghee, add dried red chillies, cumin seeds, and sliced garlic. Fry over low heat till garlic turn light golden. Turn off the heat.
- Pour lehsuni tadka over the palak khichdi. Stir to combine.
- Lehsuni Palak Khichdi is ready to serve.
Recipe Notes:
- After adding spinach puree do not cook the khichdi for too long. Simmer over low heat only for 5 – 6 minutes for flavours to combine.
- Blanching spinach removes its raw taste and give the puree a beautiful green colour.
- If the khichdi is too thick, add more water while simmering it to get the desired consistency.
- This is a medium spicy khichdi. Adjust the quantity of red and green chilli to get the desired level of spiciness.
Nutrition
We follow a strict NO SPAM Policy
Lehsuni Palak Khichdi Recipe
Equipment
- Pressure Cooker
- Saucepan
- Blender
Ingredients
- 1 Cup white rice (short to medium grain)
- ⅓ Cup yellow moong dal
- 1 ½ teaspoon salt or to taste
- ¼ teaspoon hing (asafoetida)
- ½ inch cinnamon stick
- 2 ½ Cup water
- 1 teaspoon red chilli powder
- ½ teaspoon Garam Masala ( get recipe )
Ingredients For Spinach Puree
- 2 Cup spinach leaves (palak)
- 1 green chilli
- 1 tablespoon chopped ginger
- 4 garlic cloves
Ingredients For Tempering (Tadka):
- 2 tablespoon ghee
- 1 tablespoon fine chopped or sliced garlic
- 1 teaspoon cumin seeds (jeera)
- 4 dried red chillies (preferably Kashmiri Red Chilli)
Instructions
- Combine dal and rice in a bowl. Rinse them with water 2 – 3 times. Soak them in clean water for 15 minutes.
- To blanch the spinach first, clean it and rinse with water to remove dirt particles. Next, place a bowl of ice-cold water ready.
- Boil water in a saucepan with a teaspoon of salt . Once the water starts boiling, add the cleaned spinach leaves to the hot water. Cook for about 40 – 50 seconds until the colour of the leaves turns bright green. Turn off the heat.
- Transfer the leaves immediately to the bowl of ice-cold water . This step stops the cooking process and retains the leaves green colour.
- Make a smooth puree of blanched spinach, green chilli, ginger, and garlic using one to two tablespoons of water. Keep it aside.
- Drain all the water from the soaked dal and rice. Transfer them to a pressure cooker. Add salt, asafoetida (hing), water, and cinnamon stick. Pressure Cook for two whistles over low heat. Release the steam manually.
- Open the lid, add spinach puree, and stir to combine. Simmer over low heat. Meanwhile prepare the tadka.
- For tempering, heat ghee, add dried red chillies, cumin seeds, and sliced garlic. Fry over low heat till garlic turn light golden. Turn off the heat.
- Pour lehsuni tadka over the palak khichdi. Stir to combine.
- Lehsuni Palak Khichdi is ready to serve.
Notes
- After adding spinach puree do not cook the khichdi for too long. Simmer over low heat only for 5 - 6 minutes for flavours to combine.
- Blanching spinach removes its raw taste and give the puree a beautiful green colour.
- If the khichdi is too thick, add more water while simmering it to get the desired consistency.
- This is a medium spicy khichdi. Adjust the quantity of red and green chilli to get the desired level of spiciness.
Nutrition
Whether you’re hosting a summer barbecue, packing a picnic, or looking for a refreshing side dish, orzo pasta salad is a perfect choice. This classic Greek Salad offers delicious flavours in every bite.
- The Beauty of Orzo Pasta Salad
- Ingredients Required
- Greek Salad Dressing
- How To Make
- Serving Suggestion
- More Salad Recipes
- Greek Salad Recipe
The traditional Greek salad, also known as “Horiatiki,” is a culinary masterpiece that celebrates the vibrant flavours of Mediterranean cuisine. With its simple yet delicious combination of fresh vegetables, soft feta cheese, and aromatic herbs, it’s no wonder this iconic dish has stood the test of time.
The Beauty of Orzo Pasta Salad
Orzo pasta, often called “rice-shaped pasta,” hails from Italy, where it’s a staple in many dishes like soups, stews, or one-pot casseroles.
In the World of salads, orzo pasta salad stands out as a delicious alternative. With its small, rice-shaped appearance, orzo pasta provides a unique texture and versatility to the classic Greek salad.
Imagine a colourful medley of cherry tomatoes, cucumbers, bell peppers, and red onions mixed with savoury feta cheese and briny olives, all tossed with cooked orzo pasta. This Greek salad is sure to transport you to the sunny shores of Greece with every bite.
Ingredients Required
The beauty of the Greek salad lies in its simplicity and the quality of its ingredients.
- Pasta: Use Orzo or any other tiny-shaped pasta for this salad recipe.
- Tomatoes: Choose ripe, juicy cherry tomatoes for the best flavour. Roma or vine-ripened tomatoes are ideal, but any flavorful variety will work.
- Cucumbers : English cucumbers or Persian cucumbers are commonly used, as they have thin skins and fewer seeds.
- Onion: Thinly sliced red onion adds a hint of sharpness to the salad.
- Peppers: Capsicum or Red/Yellow Bell Pepper gives crunch to the salad.
- Olives : Traditionally, Kalamata olives are added to a Greek salad. They are a hallmark of Greek cuisine. If not available, add black pitted olives.
- Feta Cheese: Soft and creamy, feta cheese is a quintessential ingredient in Greek salad.
- Fresh Herbs: Fresh herbs such as oregano, parsley, or mint add a fragrant, herbaceous note to the salad. Use whichever herbs you have on hand or prefer.
Greek Salad Dressing
A well-balanced dressing can take an orzo pasta salad from ordinary to extraordinary. The key is to balance the flavours and enhance the overall dish.
- Extra Virgin Olive Oil: High-quality extra virgin olive oil ties the salad together and enhances its flavours.
- Wine Vinegar: A splash of red wine vinegar adds acidity to the salad dressing.
- Garlic
- Lime Juice
- Dried Oregano
- Salt and Pepper
Whisk together olive oil, vinegar, lemon juice, minced garlic, salt, pepper, and dried oregano to create a zesty dressing. Use this classic vinaigrette to flavour a variety of salad recipes from my collection .
How To Make
Step 1) Start by cooking the orzo pasta according to the package instructions until it’s al dente. Transfer to a colander, drain the water, rinse with cold water, and allow the pasta to cool completely.
Step 2) Toss the cooked orzo with chopped ingredients in a mixing bowl.
Step 3) In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, lemon juice, dried oregano, salt, garlic, and pepper to create the salad dressing.
Step 4) Drizzle the dressing over the salad ingredients and gently toss to coat evenly.
Step 5) Crumble the feta cheese over the top of the salad. Garnish with fresh parsley or mint.
Step 6) Allow the flavours to meld together in the refrigerator for at least an hour before serving, and voila! You have a refreshing orzo pasta salad ready to enjoy.
Serving Suggestion
Whether you’re hosting a backyard barbecue, attending a potluck , or simply enjoying a light summer lunch , orzo pasta salad is a versatile dish that suits any occasion.
Its vibrant colours and fresh flavours make it a crowd-pleaser. Serve it as a refreshing side dish or a satisfying main course , — either way, you won’t be disappointed!
More Salad Recipes
- Avocado Salad
- Fattoush Salad
- Chickpea Salad
- Pineapple Salad
- Herb Potato Salad
- Green Papaya Salad
- Chinese Cucumber Salad
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
Ingredients
- ▢ 150 gram orzo pasta
- ▢ 1 large size English cucumber, diced
- ▢ 1 medium size red onion, sliced
- ▢ 1 small size green bell pepper, diced
- ▢ 10 cherry tomato, cut into halves
- ▢ ⅓ Cup olives, pitted and cut into halves
- ▢ ¼ Cup feta cheese cut into cubes
- ▢ 2 sprigs fresh mint leaves, chopped
- ▢ 2 sprigs parsley, finely chopped
Ingredients For Salad Dressing
- ▢ 4 tablespoon extra virgin olive oil
- ▢ 1 tablespoon red wine vinegar
- ▢ 1 lemon, juiced
- ▢ 4 cloves garlic, crushed
- ▢ 1 teaspoon dried oregano
- ▢ 1 teaspoon salt or to taste
- ▢ ½ teaspoon black pepper, crushed
Instructions
- Bring a large pot of water to the boil. Add salt and orzo, then cook per packet directions (usually 10 – 12 minutes). Transfer to a colander, drain the water, rinse with cold water, toss with a teaspoon of olive oil, and allow the pasta to cool completely.
- Once cooled, toss the cooked orzo with chopped ingredients in a mixing bowl.
- In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, lemon juice, dried oregano, salt, garlic, and pepper to create the salad dressing. Taste and if required, add more seasoning.
- Drizzle the dressing over the salad ingredients and gently toss to coat evenly. Save some dressing to drizzle right before serving.
- Crumble the feta cheese over the top of the salad. Garnish with fresh parsley or mint. Toss one last time.
- Allow the flavours to meld together in the refrigerator for at least an hour before serving. Drizzle the remaining dressing and serve the Greek Orzo Pasta Salad.
Recipe Notes:
Nutrition
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