Ingredients
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1 Cup Yellow Lentils (Moong Dal soaked in water for 2 hours)
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1 Cup Rice (soaked in water for 2 hours)
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1 small Cinnamon Stick
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3-4 Cloves
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1/2 Tsp Turmeric Powder (Haldi)
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Salt as per taste
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2-3 Cup Water
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1 bunch Spinach (Palak)
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Hot & Ice Water (to blanch palak)
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Green Chillies (as per taste)
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Ginger
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Garlic Cloves
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1 Spoon Oil
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1 Tsp Cumin Seeds (Jeera)
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1 medium sized Onion puree
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1 Tsp Coriander Seeds Powder
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1/2 Tsp Turmeric Powder (Haldi)
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Pinch of Asafoetida Powder (Hing)
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2 medium sized Tomato Puree
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1 Cup Boiled Sweetcorn
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1 Spoon GheeFor Tadka
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Sliced Garlic, Garam Masala and Red Chilli Powder
About
Corn Palak Khichdi is a nutritious Indian dish made with corn kernels, spinach, and rice or lentils.
Steps
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1
Done
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In a pressure cooker, combine 1 cup soaked Moong Dal, 1 cup Rice, 1 small Cinnamon Stick, 3-4 Cloves, 1/2 tsp Turmeric Powder, Salt to taste, and 2-3 cups of Water. Cook for 3-4 whistles on medium heat. |
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2
Done
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Blanch a bunch of cleaned and de-stemmed Palak (spinach) in hot water for 15 seconds, then transfer to a bowl of Ice Water to cool. Blend the blanched Palak to make a puree. |
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3
Done
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In a chopper, combine Green Chillies, Ginger, and Garlic cloves, and finely chop them. |
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4
Done
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Heat Oil in a pan, add 1 tsp Cumin Seeds, chopped Green Chillies, Ginger, and Garlic. Sauté, then add pureed Onion, Salt to taste, 1 tsp Coriander Seeds Powder, 1/2 tsp Turmeric Powder, and a pinch of Asafoetida Powder. Cover and cook. |
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5
Done
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Once onions are cooked, add 2 medium-sized Tomato Puree, followed by the Palak puree and 1 cup boiled Sweetcorn. |
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6
Done
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Mix in the cooked Dal and Rice mixture. Combine everything well. |
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7
Done
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For tempering, heat Ghee in a pan, add sliced Garlic, Garam Masala, and Red Chilli Powder. Mix well. |
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8
Done
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Serve the Corn Palak Khichdi warm in a bowl, and pour the prepared tempering over it. |
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9
Done
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Enjoy the delicious and iron-packed Corn Palak Khichdi as a nutritious meal! Remember to follow each step carefully for best results. |
