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Khichdi is a very nourishing traditional Gujarati dish made with rice, lentils, bajra or moong. This Spinach & Sweetcorn Khichdi uses split moong beans, rice and enriched with ghee to make a wonderfully nourishing and filling meal for everyone of all ages (even babies!).
I used brown rice and cooked my khichdi in a pressure cooker to save time and to get my khichdi ready to eat in only 15 minutes. Whilst the khichdi cooks, you can get started on the spinach curry to help speed up the process.
The spinach curry water blitzed in a NutriBullet adds a delicious spinach taste and a sprinkling of sweetcorn over everything gives the dish a sweet crunch. Seasoned with a rich variety of spices like turmeric powder, garam masala and red chilli powder, this Spinach & Sweetcorn Khichdi is packed with all sorts of exciting flavours.
Although I used ghee, a clarified butter, you can make this meal vegan friendly by using vegan butter instead.
Other Recipes Like This…
For more nourishing and filling main meal bowls, take a look at my delicious Puy Lentil Curry with Avocado & Chevdo, my Black Eyed Beans Curry, a high protein curry with rich and warm spices, and my Butter Beans Curry, another great source of vegan protein.
Place 1 cup brown rice to 1 cup split moong in a pressure cooker and wash thoroughly
Cover the brown rice mixture with double the quantity of water
Add 1 tspn Himalayan salt
Add 1 cup frozen sweetcorn
Add 2 tbsp ghee
Place lid and cook for 10 mins or 3 whistles
Meanwhile, heat 1 tbsp ghee and add 1 tspn cumin seeds
Add 3 cups raw spinach and stir fry
Add 1 tspn turmeric powder
Add 1 tspn garam masala (curry powder) - optional
Add 1 tspn Himalayan salt
Add red chilli powder - optional
This cooks in 2 mins, then place the spinach curry in a NutriBullet and blitz to make a spinach curry water
Once the khichdi is ready, mix in the spinach water and serve with some sweetcorn
Ingredients
Directions
Place 1 cup brown rice to 1 cup split moong in a pressure cooker and wash thoroughly
Cover the brown rice mixture with double the quantity of water
Add 1 tspn Himalayan salt
Add 1 cup frozen sweetcorn
Add 2 tbsp ghee
Place lid and cook for 10 mins or 3 whistles
Meanwhile, heat 1 tbsp ghee and add 1 tspn cumin seeds
Add 3 cups raw spinach and stir fry
Add 1 tspn turmeric powder
Add 1 tspn garam masala (curry powder) - optional
Add 1 tspn Himalayan salt
Add red chilli powder - optional
This cooks in 2 mins, then place the spinach curry in a NutriBullet and blitz to make a spinach curry water
Once the khichdi is ready, mix in the spinach water and serve with some sweetcorn
