Oats Spinach Khichadi
This Oats Spinach Khichadi recipe is a healthy and delicious dish that is perfect for weight loss. It's a low-calorie, low-fat, and high-fiber option, making it an excellent choice for those looking to lose weight. This recipe is also gluten-free, vegan, and dairy-free, making it suitable for various dietary restrictions. The oats and spinach provide fiber and nutrients, while the spices add flavor and aid digestion
Allergen Information: Contains Nut Allergy, Dairy Allergy
Nutrition Facts
Per serving
Energy
106 kcal
Protein
5 g
Carbs
17 g
Fat
2 g
Fiber
4 g
Ingredients
Baby Spinach
0.5 cup chopped (100g)
Moong Dal
0.5 small cup (50g)
Onion Finely Chopped
0.5 medium cup (80g)
Cumin seeds
0.5 tsp (2.5g)
Coriander Powder
1 tsp (2g)
Turmeric powder
0.25 tsp (1.25g)
Red chilli Power
1 tsp (2g)
Common salt
0.5 tsp (2.5g)
Oats Groats
2 tbsp (30g)
Clove Garlic, Minced
1 tsp (5g)
Ginger, fresh
1 tsp grated (2g)
Plain Water
1.5 medium cup (375g)
Olive Oil
1 tsp (5g)
Instructions
Cooking Steps
In a pressure cooker or pot, heat oil over medium heat. Add cumin seeds and let them splutter.
Add chopped onions and sauté for 2-3 minutes until they turn translucent.
Add minced garlic and grated ginger. Sauté for another 1-2 minutes until the raw smell goes away.
Add chopped spinach and sauté for 2-3 minutes until it wilts.
Add coriander powder, turmeric powder, red chili powder, and salt. Stir well.
Drain the water from the soaked moong dal and add it to the pot. Stir well.
Add oats groat and water. Mix well, ensuring the oats are coated in the masala.
Cover the pressure cooker or pot with a lid and let it cook for 2-3 whistles or 15-20 minutes until the khichadi is cooked and the oats are soft.
Once the pressure has released, open the lid and mix well. Garnish with fresh coriander leaves and serve hot.