Palak Khichdi

Palak Khichdi

By Harshada Sandhan
  • Serves: 2
  • Prep Time: 15 Minute
  • Cooking: 20 Minute
  • Calories:

Khichdi/Khichree is a kind of porridge made by mixing Rice and Pulses , mostly Tur dal or Moong dal. Its a staple in traditional Kutch region in Gujrat. However, for most like me, it either reminds us of our mothers recipe , or else about the light meal of khichidi had with pickle when sick. Khichdi serves an ideal meal for the recovering patients, since its light on stomach and balanced on nutrition. The nutritional merits of Palak or spinach is known to all . So combining both the Spinach and Khichdi together was a natural choice when I wanted to create something delicious,nutritious and balanced meal for my toddler. Its a simple recipe , best enjoyed with papads,raitas and lots of pickles. I have tempered it with garlic and red chillies for added punch!



  1. Heat oil in a pan and add 2-3 curry leaves and cumin. Once they splitter , add onions and saute till translucent. Now add tomatoes and cook with covered lid for 2 mins. Now add slit green chilly , turmeric,red chilly powder,corianger powder and mix.
  2. Wash and soak the rice for 15 mins. Add rice (and soaked moong dal , if not using cooked dal) and mix. Add the salt and garam masala Now add 2 cups of water and mix. Cook with covered lid , checking in between , till the khichdi is cooked ( add more
  3. Heat 1 tsp oil in a tempering pan and add curry leaves and chopped garlic. Once garlic turns light brown , add the whole red chilly and pour the tempering over the khichdi. Serve hot with raita and Papad.

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Author Sonali

Hi! I am Sonali, mom to a fast growing teenager and a homemaker.I love to cook, read and travel ( and in that order). I believe that travel keeps the cook ever so innovative. Each time I travel, I scourge the market places and eateries for some new ingredient or recipies. I believe that every type of cuisine has its own story to relate……One that’s fascinating.Being born and brought up in Mumbai which is often called “a melting pot of culinary delights” helped me explore and experiment with a wide range of cuisines.So come share with me the tang of lime, the bite of chilli, the fresh herbs, the crunch of raw veggies and experience the wide spectrum of textures and sharp flavours of different cusines.

Author Harshada

I’m Harshada Sandhan and welcome to little world of culinary adventure ,where I pour my successful kitchen experiments,rustic learnings and travelogues into systematic ,easy to follow recipes and fun to read blogs.

I hope you find my recipes helpful and my blogs as interesting as much as I ve enjoyed Cooking ,Clicking and Writing them.

Happy Cooking!

About Harshada:

Working professional turned Food Blogger, Harshada Sandhan discovered her passion towards cooking after the birth of her son. The numerous recipes, tried and tested in her kitchen soon found their way on her food blog, run by Harshada and her sister Sonali. Mumbai born Harshada is Married into a Maratha Family, and is known for her unique Khandeshi Recipes and Rustic Mumbai Vadvaali Cuisine. She was also featured in online magazines like Salt(Ezine by Food Bloggers Association of India), in editions of Pune and Mumbai Mirror (Times of India). and has also won an award for Regional Blog (Awards by the Food Blogger Association of India) in 2016.

Harshada is a self-confessed bakeaholic and enjoys baking treats for her kids and fmaily. She also retails her Baking ,Gourmet Chocolates and Confectionery under “Angel Delicacies”, a venture she started with her friend Sangeeta and Sister Sonali. Angel Delicacies currently operates in Thane and Mumbai and works with individuals and corporates on customised gifting solutions.

Harshada also likes developing fusion recipes with nutritious Indian ingredients in her kitchen.

She’s a kitchen gadget freak, and loves working with modern kitchen tools and gadgets. She’s always on a look out for online websites offering gourmet food ingredients and learning newer kitchen trends. An avid reader, Harshada also loves writing about food and culinary travel. Harshada is currently based in Thane ,Mumbai with her husband and two Sons.