Ingredients
1 cup brown rice
1 cup split moong
1 tsp Himalayan salt
1 cup frozen sweetcorn
3 tbsp ghee (make it Vegan using vegan butter)
1 tsp cumin seeds
3 cups raw spinach
1 tsp turmeric powder
1 tsp garam masala
1 tsp Himalayan salt
red chilli powder
Method
1
Place 1 cup brown rice to 1 cup split moong in a pressure cooker and wash thoroughly
2
Cover the brown rice mixture with double the quantity of water
3
Add 1 tspn Himalayan salt
4
Add 1 cup frozen sweetcorn
5
Add 2 tbsp ghee
6
Place lid and cook for 10 mins or 3 whistles
7
Meanwhile, heat 1 tbsp ghee and add 1 tspn cumin seeds
8
Add 3 cups raw spinach and stir fry
9
Add 1 tspn turmeric powder
10
Add 1 tspn garam masala (curry powder) - optional
11
Add 1 tspn Himalayan salt
12
Add red chilli powder - optional
13
This cooks in 2 mins, then place the spinach curry in a NutriBullet and blitz to make a spinach curry water
14
Once the khichdi is ready, mix in the spinach water and serve with some sweetcorn
Ingredients
Ingredients
1 cup brown rice
1 cup split moong
1 tsp Himalayan salt
1 cup frozen sweetcorn
3 tbsp ghee (make it Vegan using vegan butter)
1 tsp cumin seeds
3 cups raw spinach
1 tsp turmeric powder
1 tsp garam masala
1 tsp Himalayan salt
red chilli powder
