- Serves
- 4
- Portion
- ≈280 g
- Time
- 30 min
- Texture
- Soft porridge
- Season
- Winter
- Dosha
- Vata
- Pitta
- Kapha
Tridoshic
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Rice, white basmati (raw) | ½ cup | 100 g | 500 g | |
| Moong dal, yellow split | ½ cup | 100 g | 500 g | |
| Spinach (palak) | 1 bunch, puréed | 200 g | 1000 g | |
| Water | 3⅓ cups | 800 ml | 4000 ml | |
| Ghee (cow) | 4 tsp | 20 g | 100 g | |
| Cumin (jeera) | ½ tsp | 2 g | 10 g | |
| Asafoetida (hing) | pinch | 0.3 g | 1.5 g | |
| Ginger, fresh | 2 tsp | 10 g | 50 g | |
| Turmeric powder | ⅛ tsp | 0.5 g | 2.5 g | |
| Rock salt (sendha namak) | ¾ tsp | 4 g | 20 g |
Method
How to cook it
Step 1: Temper cumin, hing, ginger in cooker.
Step 2: Add rice, moong, turmeric, water, salt; 4 whistles.
Step 3: Stir in spinach purée; simmer 4 minutes.
Step 4: Top with ghee.
Nutrition
Per serving, estimated
233kcal
Energy
9.4g
Protein
5.7g
Fat
36.1g
Carbohydrate
3.9g
Fibre
1g
Salt
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
Variations & further ideas
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