Spinach & Sweetcorn Khichdi

Spinach & Sweetcorn Khichdi

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.

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Prep Time5 minsCook Time10 minsTotal Time15 mins

Ingredients
 1 cup brown rice
 1 cup split moongyou can use any type of lentils instead of 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 moongyou can use any type of lentils instead of 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

Directions

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

Spinach & Sweetcorn Khichdi

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