Corn Palak Khichdi is a wholesome and nutritious dish, perfect for a hearty meal. This easy-to-make khichdi combines basmati rice, moong dal, sweet corn, and fresh spinach, creating a flavorful and comforting bowl. Ready in just 25 minutes, it’s ideal for quick lunches or dinners packed with vitamins and minerals.
Ingredients for Corn Palak Khichdi (Serves 2)
- 4 cups roughly chopped palak (spinach)
- 1 cup basmati rice
- 1/2 tsp split yellow moong dal
- 2 cups sweet corn
- 1/2 tsp turmeric powder
- Salt to taste
- 2 1/2 tsp ginger-garlic paste
- 1 cup finely chopped onions
- 1/2 cup finely chopped tomatoes
- 1/2 tsp chilli powder
- 1/2 tsp garam masala
- 1/2 tsp coriander powder
- 1 cinnamon stick
- 1 clove
- 2 cardamoms
- 2 tbsp cumin powder
- 2 tbsp chopped garlic
- 2 tbsp chopped green chillies
- Curry leaves as needed
- 4 tbsp ghee or oil
Method to Make Corn Palak Khichdi
- Soak rice and moong dal in water for 30 minutes, drain, and keep aside.
- In a pressure cooker, combine drained rice, dal, turmeric, salt, sweet corn, and 2 cups of water. Pressure cook for three whistles or 15 minutes.
- Blend the chopped spinach with 4 tablespoons of water to make a smooth puree.
- Heat 4 tablespoons of ghee in a non-stick pan and sauté ginger-garlic paste. Add chopped onions and tomatoes and cook for 3 minutes until soft. Mix in sweet corn.
- Add the spinach puree and spices like chilli powder, garam masala, and coriander powder. Stir well.
- Once the pressure is released, add the cooked dal-rice mixture with 2 cups water to the pan. Cook for 3-4 minutes, stirring occasionally.
- In a separate pan, heat 1 tablespoon of ghee, add cloves, cumin, cardamom, cinnamon, and curry leaves. Sauté chopped garlic and green chillies.
- Pour this tempering over the khichdi, mix thoroughly, and serve hot.
Corn Palak Khichdi is perfect for a nutritious lunch or dinner, combining protein from moong dal, fiber from spinach, and sweetness from corn, making it a delightful and balanced one-pot meal.