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Tuesday, March 8, 2016

Dal kichdi with toor dal, rice and spinach as main ingredients. I wanted to try this green coloured kichdi for long time and finally today could find time to make this. I made it similar to my dal kichdi with slight variations. It was really delicious and had a hearty meal. Very easy and healthy too. Palak can be added chopped in this kichdi, but I wanted a greeny kichdi, so I made it as a puree and added it to the cooked rice and dal mixture. This is perfect comfort food, you can have it simply with pickle or papad or raita.

Spinach kichdi recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time 45 mins soaking time    |  Cook time: 30 mins     Serves: 1


Rice – 1/4 cup

Toor dal – 1/4 cup

Spinach, chopped – 1 cup

Tomato – 1

Green chilli – 1

Ginger, finely chopped – 2 tsp

Turmeric – 1/8 tsp

Garam masala powder – 1/4 tsp

Black pepper powder – 1/4 tsp

Salt – As needed

Sugar – 1/4 tsp

To temper

Clarified butter / Ghee – 2 tbsp

Cumin seeds – 1 tsp

Asafoetida – A generous pinch


  1. Wash and soak rice and dal for 45 mins. Drain water, add 4 cups water to it in a pressure cooker. Bring to boil.
  2. 1-soak-cook
  3. Pressure cook up to 5 whistles. Put the flame to medium after the 1st whistle. Once done, mash it well.
  4. 2-cook-mash
  5. Mean while, clean and chop spinach, measure 1 cup and sautee with few drops of oil until the volume just reduces.
  6. 3-palak
  7. Cool and grind with little water to a paste.
  8. 4-grind
  9. Heat a kadai with ghee and temper with cumin seeds. Add asafoetida. Follow by ginger and green chilli. Add finely chopped tomatoes and little salt. Let it cook for a minute.
  10. 5-temper
  11. Add the ground palak to the softened tomatoes.
  12. 6-add
  13. Add turmeric, sugar, garam masala and pepper powder. Cook for 1 or 2 minutes in medium flame.
  14. 7-cook
  15. Add the mashed rice and dal along with required salt. Mix well.
  16. 8-mix


    • You can squirt half of a lemon towards the end and mix.
    • You can cook moong dal instead of toor dal in this recipe.
    • Instead of ginger, you can use garlic.
    • It yielded roughly 2 cups of  kichdi.  

Serve hot with a dollop of ghee with papad and pickle. I loved it with my mango thokku. So any tangy mango pickle should be perfect.



  1. Replies
    1. The north Indian palak works best.

  2. Lovely..color..Super healthy dish!

  3. Awesome toddlers food i was looking for this recipe.

  4. i'm making this soon

  5. beautiful colour looks healthy

  6. Good one Raji. Lovely clicks.

  7. Very soothing healthy meal!!will try it soon.

  8. Hi is it ok to add palak n tomato together?

  9. Nice recipe.. But one should avoid adding tomatoes to any palak dish as it precipitates oxalates which is one of causes for renal calculii(stones).

  10. I am not aware, but should we worry even if we don't have a family history of kidney stones or any medical complications of kidney stones?
    Can't we just de seed the tomato and proceed?
    If so much concerned, one can skip the tomato and add just lemon juice towards end.

  11. I tried it today ad it was very tasty ad very simple.. loved it.. thank u raks :)

  12. I tried it today. Yummy yummy ... easy easy.Kids loved 😋 😋 😋

  13. I tried today. It was very nice. Best way of giving palak to kids. Thanks Raji


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