Corn Palak Khichdi is a simple, healthy, and comforting meal. It is full of nutrients from spinach, rice, dal, and sweet corn. This dish is easy to cook and perfect when you want a warm and filling bowl of food.
Ingredients
4 cups chopped spinach (palak)
1 cup basmati rice
½ cup split yellow moong dal
2 cups sweet corn
Turmeric powder
Salt to taste
2½ tsp ginger-garlic paste
1 cup finely chopped onions
½ cup finely chopped tomatoes
Chilli powder
Garam masala
Coriander powder
1 small cinnamon stick
2 cloves
2 cardamoms
2 tsp cumin powder
Curry leaves
2 tbsp chopped garlic
2 tbsp chopped green chillies
Ghee or oil for cooking
How to Make Corn Palak Khichdi
Wash the rice and dal well. Soak them in water for 30 minutes. Drain and keep aside.
In a pressure cooker, add the rice, dal, turmeric, salt, sweet corn, and 2 cups of water. Mix well.
Pressure cook for about 15 minutes or 3 whistles until soft.
Meanwhile, blend the spinach with a little water to make a smooth puree.
Heat some ghee or oil in a pan. Add ginger-garlic paste and sauté.
Add onions and tomatoes. Cook for 2–3 minutes until soft.
Mix well and cook for a few minutes.
Once the pressure cooker cools, add the cooked rice-dal mixture to the pan. Add salt and a little water if needed. Cook for 3–4 minutes while stirring.
In another small pan, heat ghee or oil. Add cloves, cinnamon, cardamom, cumin powder, and curry leaves. Then add chopped garlic and green chillies. Fry for a minute.
Pour this tempering over the khichdi. Mix well and serve hot.