Sometimes, after a long, tiring day at work, all you need is the comfort of home and a piping hot dish that does not require too much effort. Winter is here and comes bearing the gift of green leafy vegetables. In this cold, chilly weather, having a hearty bowl of khichdi beats all the other comforts that his season has to offer. Staple to almost every Indian household, Khichdi is made from rice and dal cooked together and is often served with curd and papad. While there are several variations of preparing khichdi, one of the lesser-known yet deliciously underrated ones is with Corn and Palak (spinach) which is full of nutrients and super easy to make.
Is Corn Palak Khichdi Good For Health?
Absolutely! This piping-hot dish is packed with nutrients and is an excellent source of fibre, protein, iron and vitamins. Since it is healthy, easy to digest, and does not require chewing, Corn Palak khichdi can be served to infants and elderly people. Moreover, this vegan, gluten-free dish is versatile and you can even add or reduce its vegetable content as per your own will.
Is Spinach Khichdi Beneficial for Soothing an Upset Stomach?
Spinach Khichdi, a harmonious blend of rice, lentils, and spinach, is a nurturing choice, particularly when your stomach is feeling under the weather. This classic comfort dish, often considered a go-to in times of digestive distress, proves to be a gentle and easily digestible option.
Spinach Khichdi is versatile enough to be included in our regular diet, owing to its mild nature and simplicity. Its easy-to-digest composition makes it a suitable choice for those with sensitive stomachs or during bouts of gastrointestinal discomfort.
Ayurveda, the inclusion of moong lentils in this khichdi is noteworthy. Moong is a lentil highly regarded in Ayurveda for its ability to balance all three doshas-Kapha, Pitta, and Vata. This makes Spinach Khichdi not only a comforting and palatable dish during stomach upsets but also aligns with ancient Ayurvedic principles for overall well-being.
Corn Palak Khichdi: How To Make Corn Palak Khichdi
In a bowl, soak rice and dal for 30 minutes. Drain it well and keep it aside. Take a pressure cooker and dump the drained rice and dal, along with turmeric powder, salt, 2 cups of sweetcorn, and 2 cups of water. Mix it well.
Pressure cook the concoction for 15 minutes or three whistles. Meanwhile, prepare the spinach puree by blending it in a mixer along with four tablespoons of water. Blend it till it is smooth.
In a non-stick pan, heat four tablespoons of ghee or any oil of your choice and add the ginger-garlic paste to it. Add chopped onions and tomatoes to the same pan and cook on a medium flame for three minutes or until its rawness is gone. Now add the sweet corn to it.
Next, add the palak (spinach) puree along with other spices like chilli powder, garam masala and coriander powder, and mix well. After the steam leaves the pressure cooker, add the cooked dal-rice concoction along with salt and 2 cups of water. Cook the mixture for 3-4 minutes while stirring occasionally.
Click here for the full recipe for Corn Palak Khichdi.
In another pan, take one tablespoon of ghee or oil of your choice and add the remaining spices like cloves, cumin powder, cardamom, cinnamon, and curry leaves. Mix well before adding the chopped garlic and sliced green chillies. Add this mixture to the piping hot Palak Corn Khichdi and mix well. Serve it hot!