Ministry of Curry · by Archana Mundhe★ 4.8 (43)
Palak Khichdi
NUTRITION · PER SERVING45M COOK
CAL 17%·PRO 22%
CARBS 53G63% OF CAL
6G FIBER4G SUGAR43G OTHER
FAT 10G26% OF CAL
5G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warming one-pot dish of rice and lentils cooked with spinach and aromatic spices. This nourishing meal is vegetarian, naturally gluten-free, and deeply flavored.
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View the full recipe on Ministry of Curry →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 1 cup short-grain rice (Ambe mor or Kali Jeera or similar variety)
- ½ cup mung dal
- 1 ½ teaspoons kosher salt
- 4 cups water
- 1 to 3 small green chiles (use more or less depending on the spice level)
- 1 pound baby spinach
- 8 garlic cloves
- ½ inch ginger
- 3 tablespoons ghee (plus more for serving)
- 1 teaspoon cumin seeds
- 1 medium yellow onion (finely diced)
- 1 teaspoon garam masala
- 1 teaspoon kosher salt
- freshly ground pepper (optional for serving)
At a glance
PER SERVING · TIME 45M
CAL 17%·PRO 22%
CARBS 53G63% OF CAL
6G FIBER4G SUGAR43G OTHER
FAT 10G26% OF CAL
5G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 35m
- Sodium
- 997mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 699mg
- Calcium
- 113mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 997MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.