Prepared by : Harini Soni
| Ingredients | Energy | Net Carbs | Protein | Fat |
|---|---|---|---|---|
 Spinach - 1 ( 1.0 cup 30.0 g) |
7 kcal | 1 g | 1 g | 0 g |
| Turmeric (ground) - 1 ( 1.0 tsp 2.2 g) |
8 kcal | 1 g | 0 g | 0 g |
| Water - 2 ( 2.0 cup 16.0 fl oz 474.0 g) |
0 kcal | 0 g | 0 g | 0 g |
| Ingredients | |||
|---|---|---|---|
| Spinach - 1 ( 1.0 cup 30.0 g) |
|||
| Energy | 7 kcal | Net Carbs | 1 g |
| Protein | 1 g | Fat | 0 g |
| Turmeric (ground) - 1 ( 1.0 tsp 2.2 g) |
|||
| Energy | 8 kcal | Net Carbs | 1 g |
| Protein | 0 g | Fat | 0 g |
| Water - 2 ( 2.0 cup 16.0 fl oz 474.0 g) |
|||
| Energy | 0 kcal | Net Carbs | 0 g |
| Protein | 0 g | Fat | 0 g |
Description
Preparation
Here is a simple recipe to cook Moong dal Spinach Khichdi with the specified ingredients:
1. Rinse 1/2 cup of moong dal (28.0 g) in cold water and set aside.
2. In a pot, add 2 cups of water (474.0 g) and bring it to a boil.
3. Add the rinsed moong dal to the boiling water and let it cook for about 15 minutes or until the dal is soft.
4. While the dal is cooking, wash and chop 1 cup of spinach (30.0 g) and set it aside.
5. Once the dal is cooked, add the chopped spinach to the pot and mix well.
6. Add 1 tsp of ground turmeric (2.2 g) to the mixture and stir until well combined.
7. Let the khichdi cook for an additional 5-10 minutes, stirring occasionally.
8. Once the spinach is wilted and the khichdi has reached your desired consistency, remove from heat and serve hot.
Enjoy your homemade Moong dal Spinach Khichdi!
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