Healthy Palak Khichdi – Dinner Recipe // Vegan Spinach Khichdi

Name: Healthy Palak Khichdi – Dinner Recipe // Vegan Spinach Khichdi
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 2
Cuisine: 30 Minute
Ingredients: 1/2 cup Rice, washed and soaked; 1/4 cup Green Moong Dal, washed and soaked; 1/4 cup Split Urad Dal, washed and soaked; 1/4 cup Dhuli Urad Dal, washed and soaked; 2.5 cup Water,; Salt, to taste; 1/2 tsp Red Chilli Powder,; 1/4 tsp Turmeric Powder (Haldi),; 1 to 2 tbsp Cooking Oil,; 1/2 tsp Cumin Seeds,; 1/4 tsp Asafoetida (Hing), powdered; 4 to 6 clove Garlic, chopped; 1 (medium) Onion, chopped; 1 (medium) Tomato, chopped; 2 Green Chilli, chopped; 100 g Spinach,; Water, to blend spinach; Salt, to taste; 1/2 tsp Red Chilli Powder,; 1 tsp Coriander Powder,; 1/4 tsp Garam Masala,; A Handful Coriander Leaves, chopped, to garnish; 2 tbsp Vegan Butter or Ghee, (or as needed); 2 clove Garlic, chopped; 2 Dry Red Chilli (Whole),; Kachumber Salad, (recipe link above); Pickle,; Boondi Raita, (recipe link above); Roasted Papad,

It is a simple, warm, comforting, and delicious khichdi recipe. This is one nutritious and healthy meal that is perfect to make in cozy winters. I enjoy this mixed dal (lentils) spinach khichdi with a quick and easy kachumber salad not just because it makes this meal tastier but also to add some fresh vegetables to the meal. & not to forget some vitamins and minerals too. This complete meal is rich in all the vital nutrients – Protein, Carbohydrates, Vitamins, Minerals, and Fats. So, make this meal for dinner and call it a day.

If you like this, you must try our bajra (pearl millet) khichdi too.

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Easy Swaps

Dals: You can use any lentils in the khichdi that you have in your kitchen. Just make sure to soak it because it helps in better absorption of certain nutrients. Also, it ensures faster cooking.
Rice: Instead of rice, you can add dalia, millets, or even quinoa. You can use any rice for this recipe.

What is Khichdi?

Khichdi or khichri is a popular Indian recipe made of rice and lentils. But many variations can be made like with millets, dalia (broken wheat), quinoa, different kinds of lentils (moong dal, masoor dal, urad dal, etc.), and vegetables. Making it is quite easier. Just dump everything in a pressure cooker or Instant Pot, season with some spices, add water and cook well. Then temper as you like it.

In some parts of India, it is even given to babies as their first solid food. But, of course, it is made to suit them. It is even made very simple, light, non-spicy, and given to patients. It is considered nutritious and easily digestible for them. Also, even when you are sick or your stomach is upset, khichdi is something that your body needs at that time. It feels light, and soothing and gives you the energy to recover.

How to temper (or add tadka) Khichdi?

Khichdi can be tempered in many different ways and just by changing one or other ingredient, you create a different flavor each time. Following are some of our favorite tempering ingredients:

Hing-Jeera: Sometimes, when I feel lazy and need a quick tadka or tempering, I just heat some oil in a pan, add cumin seeds and let them sizzle. Switch off the flame and add a pinch of good quality asafoetida (hing) and mix for a couple of seconds. Pour it over the khichdi and mix. You can even add dry red chili to the tempering. It adds a nice flavor and aroma.
Garlic: This tempering gives a very nice aroma not just to your khichdi but also to your kitchen. But only garlic lovers will like it. For this, just heat some oil in a pan, add chopped garlic and some cumin seeds (optional). Cook until it turns golden brown. Switch off the flame and add dry red chili. Mix for a couple of seconds. The oil is hot enough to cook dry red chili. Pour it over the khichdi and mix. You can even add a pinch of asafoetida to the tempering.
Onion-Tomato: This one makes a simple boring khichdi quite exciting and restaurant-like. For this, heat some oil and add cumin seeds to it. Let them sizzle for a few seconds. Then add some chopped garlic and ginger. Saute until garlic is golden brown. Add chopped onions and saute until translucent. Don’t brown the onions. Once onions are done, add some chopped tomatoes and cook until soft. Then add it to the khichdi and mix well. Cover and cook for some time to let all the flavors get mixed up well. Serve hot.

How to serve Khichdi?

A Khichdi needs some complimentary side dishes and it is incomplete without them. That includes the following:

Roasted Papad
Indian Pickle or Achaar
Boondi Raita or Beetroot Raita
Kachumber Salad

Is this recipe Vegan?

Yes. This spinach khichdi recipe is totally plant-based and vegan.

If you are not vegan, you can temper the khichdi using ghee or clarified butter instead of cooking oil. And top it up with some cow ghee, if you like.

If you are vegan, you can even temper it with some vegan butter and finish it off with that too while serving. It adds a very nice taste to it.

How to cook Khichdi in a Pressure Cooker?

Add rice, dals, and water to the pressure cooker (measurements given in the recipe below). Season with some spices and then close the lid (with the whistle). Cook on high flame till the first whistle. Lower the flame and cook for another 10-15 minutes. Once cooked, let it depressurize on its own. Do not release the pressure. Once it is depressurized, open the lid and check. The khichdi should be soft, cooked, and mushy.

More Khichdi Recipes:

Tools and equipment needed

Pressure Cooker or Instant Pot
Blender

More Dinner Recipes

Now grab all the ingredients because you are ready to make this Indian vegetarian/vegan meal at home. It is perfect for lunch or dinner. If you try this recipe & like it too, please share the photo on Instagram and tag us @marriedfriends. We just love to see your recreation of our recipes.

Happy Cooking 🙂

Love from us

Richa & Jatin