Inspired by: Banchan namul
- All year
Korean Namul Trio (Spinach, Carrot, Zucchini)
- Serves
- 6
- Portion
- 3 small mounds
- Time
- 30 min
- Texture
- Tender
- Season
- All year
- Dosha
- Vata
- Pitta
- Kapha
Tridoshic
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (6 servings) | Café batch ×5 |
|---|---|---|---|---|
| Spinach (palak) | blanched | 300 g | 1500 g | |
| Carrot | julienned | 200 g | 1000 g | |
| Zucchini / tori | half-moons | 250 g | 1250 g | |
| Sesame (til) oil | 1 tbsp + 1 tsp | 20 g | 100 g | |
| Sesame seeds (til) | 2 tsp | 10 g | 50 g | |
| Rock salt (sendha namak) | ¾ tsp | 4 g | 20 g | |
| Soy sauce / tamari (gluten-free) | 1 tsp | 5 ml | 25 ml | |
| Ginger, fresh | ½ tsp | 3 g | 15 g |
Method
How to cook it
Step 1: Spinach: squeeze; season with sesame oil, soy and seeds.
Step 2: Carrot: sauté 3 minutes with sesame oil and salt.
Step 3: Zucchini: salt 10 minutes; squeeze; sauté 3 minutes with ginger.
Step 4: Serve as three small mounds.
Nutrition
Per serving, estimated
Low salt · 0.8 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g) · Salt guide
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.
How we made it Ayurvedic
- FromGarlic→Toginger; spring onion → sesame
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