Our Family Favorite!

February 7, 2019

 

 

 

 

Spinach Khichdi

 

My thoughts on Spinach

Well what can I say about Spinach, it has so many benefits. To list a few it is anti-aging,anti-inflammatory,anti-oxidant, and an impressive amount of vitamins and minerals overall.

It is one of the vegetables we all should include in our diet,but it must be ORGANIC.

The reason being, pesticides come directly into contact with the leaves you eat, which could be one reason it ranks so high on the EWG’s Dirty dozen list. Eating non-organic spinach could be detrimental to one's health.

 

Benefits of Khichdi & Ghee

The amazing qualities of Spinach combined with the benefits of Khichdi make it a complete meal.

Khichdi is Gluten free, easy to digest, balances doshas, detoxifies your body, cleans the intestine by pulling down toxic residues on your intestinal lining.

Now add Ghee to your Khichdi and you have turned your meal into “super quality” complete meal.

Ghee is a tridoshic food and it is a good fat that aides in weight loss, promotes healthy digestive tract and also improves one’s immune system and these are just a few of its benefits.

 

Spices

The spices I add to my Khichdi are : Turmeric, Fresh ginger, Garlic, Cumin seeds, asafoetida. I won’t overwhelm you all with the benefits of all these spices in today’s post. But look out for my next few posts to read its benefits.

 

Spinach Khichdi recipe

Makes 4 cups Khichdi

Ingredients

2 cups finely chopped spinach

11/2 cup yellow moong dal

1/2 cup parboiled rice

1/4 tsp turmeric powder

1/4 tsp asafoetida

1 tbsp ghee

1 tsp cumin seeds

1/2 cup finely chopped onions

2 tbsp finely chopped garlic

 

Method

1- Soak the Moong dal and rice for approximately 30 minutes and then wash and drain.

2-Combine the moong dal, rice, turmeric powder, ¼ tsp of asafoetida, salt and 5 cups of water in a pressure cooker, mix well and pressure cook for 3 whistles.

3-Allow the steam to escape before opening the lid. Keep aside.

4-Heat the ghee in a pan and add cumin seeds and sauté on a medium flame for a few seconds.

5-Add the remaining ¼ tsp of asafoetida, ginger,onions and garlic and sauté on a medium flame for 1 minute.

6-Add the Spinach, a little salt and sauté on a medium flame for another 1 minute.

7-Add the cooked rice-dal mixture, mix well and cook on a medium flame for 2 minutes,while stirring occasionally.

Serve immediately with yogurt.

 

 

 

 

 

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