Quick Corn Palak Khichdi for Busy Days

This Corn Palak Khichdi is easy to make, full of nutrients, and perfect for a warm, comforting meal.

Ingredients:

4 cups chopped palak (spinach)

1 cup basmati rice

1/2 tsp split yellow moong dal

2 cups sweet corn

Turmeric powder (to taste)

Salt (to taste)

2 ½ tsp ginger-garlic paste

1 cup onions, finely chopped

1/2 cup tomatoes, finely chopped

Chilli powder (to taste)

Garam masala (to taste)

Coriander powder (to taste)

1 cinnamon stick

1 clove

2 cardamoms

2 tbsp cumin powder

Curry leaves (a few)

2 tbsp garlic, finely chopped

2 tbsp green chillies, finely chopped

4 tbsp ghee or cooking oil

Method:

Soak rice and dal: In a bowl, soak rice and moong dal for 30 minutes. Drain and keep aside.

Cook rice and dal: In a pressure cooker, add drained rice and dal, turmeric, salt, 2 cups of sweet corn, and 2 cups of water. Mix well and cook for 3 whistles (about 15 minutes).

Make spinach puree: Blend the chopped spinach with 4 tbsp water until smooth.

Prepare the masala: Heat 4 tbsp ghee or oil in a pan. Add ginger-garlic paste and sauté. Then add onions and tomatoes and cook for 3 minutes until soft. Add the remaining sweet corn.

Add spinach and spices: Add the spinach puree, chilli powder, garam masala, and coriander powder. Mix well and cook for a few minutes.

Combine khichdi: When the pressure cooker is cool, add the cooked rice-dal mixture along with salt and 2 cups of water. Cook for 3-4 minutes while stirring gently.

Prepare tempering: In another pan, heat 1 tbsp ghee or oil. Add cloves, cumin, cardamoms, cinnamon, curry leaves, garlic, and green chillies. Mix well.

Mix and serve: Pour this tempering over the hot Palak Corn Khichdi and mix. Serve hot.