Healthy & Tasty Spinach Khichdi Recipe (Plant-based)
Indulge in this vegan spinach khichdi made with the rich blend of spices and the wholesome goodness of fresh spinach.
Equipment
- 1 Swiss Diamond Pot
Ingredients
- 2 tbsp sunflower oil
- 1 tsp cumin seeds
- 1.5 tsp ginger garlic paste
- 1 carrot (diced)
- 2-3 potatoes (medium, peeled, diced)
- 1 cup rice (short grain variety)
- ½ cup mung dal
- 1.5 cups spinach puree
- 1.5 tsp sea salt
- 4.5 cups water
- 5 tsp garam masala
- 2 tbsp cedar nuts
Instructions
- Heat up the oil in your pot and crackle the cumin seeds. Add the ginger and garlic paste. Fry for a minute.
- Now transfer the diced carrot and potato to the pot and stir fry for 2 minutes on high heat.
- Add the rice and mung dal to the pot and stir for a minute.
- Transfer the spinach puree along with salt and water. Mix well and bring to a boil. Cover the pot and reduce the heat to a simmer. Cook for about 20 minutes.
- Mix in the garam masla once the khichdi is ready and garnish with cedar nuts. Serve it hot with yogurt, pickle etc.
Notes
You'll know your khichdi is ready when the water has evaporated and a knife inserted into the potatoes comes out clean!
Nutrition
Calories: 437.8kcalCarbohydrates: 76.8gProtein: 13.2gFat: 8.2gSaturated Fat: 0.8gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 6.1gSodium: 929.2mgPotassium: 562.6mgFiber: 6.6gSugar: 2.1gVitamin A: 2609.1IUVitamin C: 21.9mgCalcium: 55.8mgIron: 2.6mg
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