Corn Palak Khichdi

  

 Ingredients

4 Cups roughly chopped palak (spinach)

1 cup basmati rice

1/2 tsp split yellow moong dal

2 cup sweet corn

Turmeric powder

Salt to taste

2 ½ tsp ginger garlic paste

1 cup onions, finely chopped

1/2 cup tomatoes, finely chopped

Chili powder

Garam masala

Coriander powder

cinnamon stick

1 cloves

2 cardamoms

2 tbsp cumin powder

Curry leaves

2 tbsp garlic , finely chopped

2 tbsp green chilies, finely chopped

 

Preparations

In a bowl, soak rice and dal for 30 minutes. Drain it well and keep it aside.

 

Take a pressure cooker and dump the drained rice and dal, along with turmeric powder, salt, 2 cups of sweetcorn, and 2 cups of water. Mix it well.

Pressure cook the concoction for 15 minutes or three whistles.

Meanwhile, prepare the spinach puree by blending it in a mixer along with four tablespoons of water. Blend it till it is smooth.

In a non-stick pan, heat four tablespoons of ghee or any oil of your choice and add the ginger-garlic paste to it.

Add chopped onions and tomatoes to the same pan and cook on a medium flame for three minutes or until its rawness is gone. Now add the sweet corn to it.

Next, add the palak (spinach) puree along with other spices like chili powder, garam masala and coriander powder, and mix well.

After the pressure is reduced in the pressure cooker, add the cooked dal-rice concoction along with salt and 2 cups of water. Cook the mixture for 3-4 minutes while stirring occasionally.

In another pan, take one tablespoon of ghee or oil of your choice and add the remaining spices like cloves, cumin powder, cardamom, cinnamon, and curry leaves. Mix well before adding the chopped garlic and sliced green chilies.

Add this mixture to the piping hot Palak Corn Khichdi and mix well. Serve it hot with coconut chutney if desired.

 

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