Traditional Gujarati Spinach and Sweetcorn Khichdi
Ingredients
- 1 cup brown rice
- 1 cup split moong dal
- Water (double the quantity of rice and dal)
- 1 teaspoon Himalayan salt
- 1 cup frozen sweetcorn
- 2 tablespoons ghee
- 1 tablespoon ghee
- 1 teaspoon cumin seeds
- 3 cups raw spinach
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala (optional)
- 1 teaspoon Himalayan salt
- Red chilli powder (optional)
Preparation
Wash 1 cup brown rice and 1 cup split moong dal thoroughly in a pressure cooker. Note: you can use any type of lentils instead of moong.
Cover the mixture with double the quantity of water.
Add 1 teaspoon Himalayan salt to the mixture.
Add 1 cup frozen sweetcorn.
Add 2 tablespoons ghee.
Place the lid on the pressure cooker and cook for 10 minutes or until 3 whistles.
Meanwhile, heat 1 tablespoon ghee in a pan and add 1 teaspoon cumin seeds.
Add 3 cups raw spinach and stir fry.
Add 1 teaspoon turmeric powder.
Add 1 teaspoon garam masala (optional).
Add 1 teaspoon Himalayan salt.
Add red chilli powder (optional).
Cook the spinach mixture for 2 minutes, then blend it in a nutribullet to make a spinach curry water.
Once the khichdi is cooked, mix in the spinach water and serve with some sweetcorn.
This meal takes about 15 minutes total and is nutritious for all ages, including babies.