Recipes


Palak|Spinach Khichdi With Curds And Fresh Salads

Published On  April 1, 2016 By
30 min cook time
45 min prep time
Main dish
Preperation Time:
45 mins
Cooking Time:
30 mins

nutrition facts

Serving Size1 ServingPer Serving%Daily Value*
Calories290Calories from Fat90
Total Fat10.0g 15%Saturated Fat5.5g 28%
Cholesterol22mg 7%Sodium617mg 26%
Potassium880mg 25%Carbohydrates37.5g 13%
Dietary Fiber17.0g 68%Sugars3.9g
Protein14.6gVitamin A73%
Vitamin C33%Calcium9%
Iron38%

nutrition facts

Serving Size1 Serving
Calories290
Total Fat10.0g 15%
Cholesterol22mg 7%
Potassium880mg 25%
Dietary Fiber17.0g 68%
Protein14.6g
Vitamin C33%
Iron38%
Per Serving%Daily Value*
Calories from Fat90
Saturated Fat5.5g 28%
Sodium617mg 26%
Carbohydrates37.5g 13%
Sugars3.9g
Vitamin A73%
Calcium9%

Procedure:

  1. Wash and soak rice and dal for 30 minutes. Drain and add 4 cups water to it in a pressure cooker. Bring to a boil. Pressure cook up to 5 whistles. Shift the flame to medium after the 1st whistle. Once done, mash well.
  2. Mean while, clean and chop spinach, and sauté with few drops of oil until the volume just reduces. Cool and grind with little water to a paste.
  3. Heat ghee in a wok, and add cumin seeds. Once it crackles, add asafetida followed by ginger and green chili. Add finely chopped tomatoes and a little salt. Let it cook for a minute. Add the ground palak to the softened tomatoes. Add turmeric, sugar, garam masala and pepper powder. Cook for 1 or 2 minutes on medium flame. Add the mashed rice and dal along with required salt. Mix well.
  4. Serve hot with curds and fresh salads.

Health Benefits of Spinach include:

Low in fat and even lower in cholesterol, spinach is high in niacin and zinc, as well as protein, fiber, vitamins A, C, E and K, thiamin, vitamin B6, folate, calcium, iron, magnesium, phosphorus, potassium, copper, and manganese.

 

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