- Serves
- 4
- Portion
- 100 g
- Time
- 15 min
- Texture
- Smooth
- Season
- Winter
- Dosha
- Vata
- Pitta
- Kapha
Balancing
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Bathua (chenopodium) leaves | 1½ cups | 150 g | 750 g | |
| Water | for blanching | 200 ml | 1000 ml | |
| Curd (dahi), plain | 1 cup + 1 tbsp | 250 g | 1250 g | |
| Cumin (jeera) | ½ tsp roasted | 2 g | 10 g | |
| Black pepper | pinch | 0.3 g | 1.5 g | |
| Rock salt (sendha namak) | ⅓ tsp | 2 g | 10 g |
Method
How to cook it
Step 1: Blanch bathua 3 minutes; squeeze; chop fine or purée.
Step 2: Mix into whisked curd with cumin, pepper, salt.
Step 3: Bring to room temperature.
Nutrition
Per serving, estimated
51kcal
Energy
3.6g
Protein
2.4g
Fat
4.2g
Carbohydrate
0.4g
Fibre
0.5g
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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View recipe →Also good this season
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