I’m excited to share my Lasooni Palak Khichdi, scented with garlic and brimming with spinach, a simple twist that showcases Healthy Indian Recipes in an unexpected way.

Jump to Recipe

If a new comfort dish is what you are looking for, elevate your comfort food game with this aromatic Lasooni Palak Khichdi! I stumbled on this version when I wanted something green, garlicky and a little unexpected, and the way the garlic cloves mingle with fresh spinach made me actually pause mid-bite.

I make it on hectic nights because it feels like indulgence but still feels right, and it slots perfectly into Quick Cooking Recipes and Healthy Indian Recipes. Ive messed up the texture a few times, yet it always surprises me, so trust me you’ll wanna try it.

Ingredients

Print Recipe (No Advertisments)

Spinach: rich in iron, fiber and vitamins, bright green color, earthy mild taste.
Garlic: strong flavor adds warmth and aroma has allicin may boost immunity.
Moong dal: light protein source it’s easy to digest creamy texture when cooked.
Basmati rice: aromatic carbs gives fluffy body mild nutty flavor balances dal.
Ghee: adds richness and silky mouthfeel healthy fats for satiety and flavor.
Cumin seeds: warm earthy spice helps digestion toasted aroma lifts the dish.
Lemon juice: bright citrus tang cuts richness adds fresh sour brightness.
Cashews: creamy crunchy bites add richness extra healthy fats and subtle sweetness.

Ingredient Quantities

1/2 cup basmati rice

1/2 cup split yellow moong dal (moong dal)

3 to 4 cups water

200 to 250 g fresh spinach (about 4 packed cups), roughly chopped

8 to 10 garlic cloves, sliced or lightly crushed

1 small onion, finely chopped (optional)

1 medium tomato, chopped (optional)

2 green chilies, chopped (adjust to taste)

1 tsp cumin seeds

pinch of asafoetida (hing)

1/2 tsp turmeric powder

1/2 tsp red chili powder (optional)

1/4 tsp garam masala or freshly ground black pepper (optional)

2 tbsp ghee (or 1 tbsp oil + 1 tbsp ghee if you want)

1 tsp fresh grated ginger

1 to 1 1/2 tsp salt, to taste

2 tbsp chopped fresh coriander leaves for garnish

1 tbsp lemon juice (optional but i like it)

6 to 8 cashew nuts (optional, for richness)

How to Make this

Print Recipe (No Advertisments)

1. Rinse 1/2 cup basmati rice and 1/2 cup split yellow moong dal under cold water until runs clear, soak 15 minutes then drain. This helps them cook evenly and faster.

2. Heat 2 tbsp ghee (or 1 tbsp oil + 1 tbsp ghee) in a heavy bottomed pot or pressure cooker; add 1 tsp cumin seeds and a pinch of asafoetida so they sizzle.

3. Add 8 to 10 sliced or lightly crushed garlic cloves, 1 tsp grated ginger and 6 to 8 cashew nuts; sauté till the garlic is light golden and nuts are fragrant. Crushing garlic gives more aroma, don’t burn it.

4. If using, toss in 1 small finely chopped onion and 2 chopped green chilies; cook till onion is translucent, then add 1 chopped tomato if using and cook till it softens.

5. Add 200 to 250 g roughly chopped spinach, stir and cook just until wilted and reduced. You can roughly chop and press the spinach against the sides of the pot to break it down quickly.

6. Return the drained rice and dal to the pot, sprinkle 1/2 tsp turmeric, 1/2 tsp red chili powder if you like heat, 1/4 tsp garam masala or freshly ground black pepper, and 1 to 1 1/2 tsp salt; stir so spices coat everything.

7. Pour in 3 to 4 cups water depending on how mushy or soupy you want it (3 cups for thicker khichdi, 4 for softer/soupier), scrape the bottom, bring to a boil.

8. Cook: pressure cooker 2 to 3 whistles on medium then low for 2 minutes and let pressure release naturally a bit; stovetop, cover and simmer 20 to 25 minutes till rice and dal are very soft; Instant Pot high pressure 6 minutes and natural release 10 minutes. Adjust times if your cooker is different.

9. Open, mash gently for a creamy texture, check salt, add a final knob of ghee if you like richness. Stir in 1 tbsp lemon juice if using, garnish with 2 tbsp chopped coriander and a few roasted cashews; serve hot.

Equipment Needed

1. Heavy‑bottomed pot or pressure cooker or Instant Pot with lid, big enough for rice, dal and spinach
2. Fine‑mesh sieve or colander for rinsing and draining the rice and dal
3. Large mixing bowl for soaking the rice and dal (15 minutes)
4. Chef’s knife and cutting board for garlic, onion, tomato and chopping spinach
5. Measuring cups and measuring spoons (for rice, dal, water, spices, ghee)
6. Wooden spoon or heatproof spatula for sautéing and gentle mashing
7. Small frying pan or skillet to toast cashews if you want them extra crunchy
8. Serving ladle and bowls, plus a spoon for stirring and tasting

FAQ

Q: How much water should I use for the rice and moong so khichdi isnt too mushy?

A: Use 3 cups water for a drier, grainy khichdi and up to 4 cups for a soft, porridge like texture. Start with 3 and add more while cooking if you want it looser.

Q: Whats the easiest way to cook this in a pressure cooker, stovetop pot or Instant Pot?

A: Pressure cooker (stovetop): 2 to 3 whistles on medium heat then turn off and let it sit covered 5 to 10 minutes. Stovetop pot: simmer 20 to 25 minutes until dal and rice are soft, stir now and then. Instant Pot: high pressure 8 minutes with a natural release of 8 to 10 minutes. Adjust water a little if needed.

Q: I love garlic, how do I get a strong lasooni flavor without burning it?

A: Fry sliced garlic gently in ghee on medium low until light golden; that gives a sweet roasted garlic taste. If you want a raw sharp hit, crush 1 or 2 cloves and stir in at the very end, but be careful because raw garlic can overpower the dish.

Q: How do I keep the spinach bright green and not turn it dull?

A: Add chopped spinach near the end of cooking and cook just until wilted, 2 to 4 minutes. Avoid adding lemon or too much acid while cooking because acid can dull green color; squeeze lemon just before serving instead.

Q: Can I make this vegan or add more creaminess?

A: Yes, skip the ghee and use oil or vegan butter. For extra creaminess stir a few blended cashews, a spoonful of yogurt or a splash of coconut milk at the end. Toast the cashews in ghee or oil first for better flavor.

Q: How long does leftover khichdi keep and how do I reheat it?

A: Store in the fridge for 3 to 4 days or freeze up to a month. Reheat on the stove with a splash of water and stir until hot, or microwave adding a little water and covering to trap steam. Finish with fresh coriander and lemon for brightness.

Lasooni Palak Khichdi Recipe Substitutions and Variations

Basmati rice: you can use brown rice for a nuttier bite and more fibre, but it needs more water and longer cook time (about 1 cup brown rice to 2 1/4–2 1/2 cups water, cook ~30–40 mins). Quick swap: quinoa (1:2 water, rinse well, cooks in ~12–15 mins).
Split yellow moong dal: swap with red masoor dal for similar creaminess and almost the same cook time (no pre soak needed), or use toor dal if thats what you have, just soak a bit or cook longer.
Fresh spinach: frozen chopped spinach works great — thaw and squeeze out extra water before adding. You can also use fresh methi (fenugreek) for a nice bitter note or kale, but kale needs a little longer to soften.
Ghee: use a neutral oil like vegetable or sunflower, or plain butter for richness, or coconut oil for a mild sweet twist. If you miss that ghee aroma, stir in a tsp of butter at the end.

Pro Tips

– Toast the cashews and garlic separately on low heat till just golden, then add them at the end. If you cook the garlic too long it gets bitter, and soggy nuts make the texture dull. Roasted cashews give a nicer crunch and you’ll smell the difference, trust me.

– Wash spinach well and dry or squeeze it a bit before adding. Too much stray water will make the khichdi watery fast, and if your spinach is very sandy, blanch quickly and rinse again. Also chop it roughly so it breaks down faster but still gives little green flecks, that looks and tastes better.

– Start with less water than you think, you can always add hot water later. For pressure cookers let it rest with natural release for a creamier texture, and for Instant Pot do a short natural release too. If it ends up too thick just whisk in boiling water and reheat, too thin, simmer uncovered for a few minutes.

– Final finish matters more than you think. Stir in a knob of ghee and lemon juice right before serving, taste and correct salt then. Freshly chopped coriander on top keeps it bright, and a little cracked black pepper or garam masala at the end lifts the whole dish.

Lasooni Palak Khichdi Recipe

Recipe by Jot Punji

0.0 from 0 votes

I’m excited to share my Lasooni Palak Khichdi, scented with garlic and brimming with spinach, a simple twist that showcases Healthy Indian Recipes in an unexpected way.

Servings

servings

Calories

367

kcal

Equipment: 1. Heavy‑bottomed pot or pressure cooker or Instant Pot with lid, big enough for rice, dal and spinach
2. Fine‑mesh sieve or colander for rinsing and draining the rice and dal
3. Large mixing bowl for soaking the rice and dal (15 minutes)
4. Chef’s knife and cutting board for garlic, onion, tomato and chopping spinach
5. Measuring cups and measuring spoons (for rice, dal, water, spices, ghee)
6. Wooden spoon or heatproof spatula for sautéing and gentle mashing
7. Small frying pan or skillet to toast cashews if you want them extra crunchy
8. Serving ladle and bowls, plus a spoon for stirring and tasting

Ingredients

1/2 cup basmati rice
1/2 cup split yellow moong dal (moong dal)
3 to 4 cups water
200 to 250 g fresh spinach (about 4 packed cups), roughly chopped
8 to 10 garlic cloves, sliced or lightly crushed
1 small onion, finely chopped (optional)
1 medium tomato, chopped (optional)
2 green chilies, chopped (adjust to taste)
1 tsp cumin seeds
pinch of asafoetida (hing)
1/2 tsp turmeric powder
1/2 tsp red chili powder (optional)
1/4 tsp garam masala or freshly ground black pepper (optional)
2 tbsp ghee (or 1 tbsp oil + 1 tbsp ghee if you want)
1 tsp fresh grated ginger
1 to 1 1/2 tsp salt, to taste
2 tbsp chopped fresh coriander leaves for garnish
1 tbsp lemon juice (optional but i like it)
6 to 8 cashew nuts (optional, for richness)

Directions

Rinse 1/2 cup basmati rice and 1/2 cup split yellow moong dal under cold water until runs clear, soak 15 minutes then drain. This helps them cook evenly and faster.
Heat 2 tbsp ghee (or 1 tbsp oil + 1 tbsp ghee) in a heavy bottomed pot or pressure cooker; add 1 tsp cumin seeds and a pinch of asafoetida so they sizzle.
Add 8 to 10 sliced or lightly crushed garlic cloves, 1 tsp grated ginger and 6 to 8 cashew nuts; sauté till the garlic is light golden and nuts are fragrant. Crushing garlic gives more aroma, don't burn it.
If using, toss in 1 small finely chopped onion and 2 chopped green chilies; cook till onion is translucent, then add 1 chopped tomato if using and cook till it softens.
Add 200 to 250 g roughly chopped spinach, stir and cook just until wilted and reduced. You can roughly chop and press the spinach against the sides of the pot to break it down quickly.
Return the drained rice and dal to the pot, sprinkle 1/2 tsp turmeric, 1/2 tsp red chili powder if you like heat, 1/4 tsp garam masala or freshly ground black pepper, and 1 to 1 1/2 tsp salt; stir so spices coat everything.
Pour in 3 to 4 cups water depending on how mushy or soupy you want it (3 cups for thicker khichdi, 4 for softer/soupier), scrape the bottom, bring to a boil.
Cook: pressure cooker 2 to 3 whistles on medium then low for 2 minutes and let pressure release naturally a bit; stovetop, cover and simmer 20 to 25 minutes till rice and dal are very soft; Instant Pot high pressure 6 minutes and natural release 10 minutes. Adjust times if your cooker is different.
Open, mash gently for a creamy texture, check salt, add a final knob of ghee if you like richness. Stir in 1 tbsp lemon juice if using, garnish with 2 tbsp chopped coriander and a few roasted cashews; serve hot.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.