Tomato & spinach kitchari Recipe

Tomato & spinach kitchari Recipe

How To Make Tomato & spinach kitchari

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Preparation: 10 minutes
Cooking: 30 minutes
Total: 40 minutes

Serves:

Ingredients

  • 1 cup basmati rice
  • 1 cup split yellow mung dal (lentils)
  • 2 tomatoes, chopped
  • 2 cups spinach, chopped
  • 1 onion, finely chopped
  • 3 cloves of garlic, minced
  • 1-inch piece of ginger, grated
  • 1 tsp cumin seeds
  • 1 tsp turmeric powder
  • 1 tsp coriander powder
  • 1/2 tsp red chili powder
  • Salt to taste
  • 2 tbsp ghee (clarified butter) or vegetable oil
  • 4 cups water
  • Fresh cilantro leaves for garnish

Instructions

  1. Wash the rice and lentils together under running water until the water runs clear. Soak them in water for 30 minutes, then drain.

  2. Heat ghee or oil in a large pot over medium heat. Add cumin seeds and let them splutter.

  3. Add chopped onions, minced garlic, and grated ginger. Saute until onions turn golden brown.

  4. Add the chopped tomatoes and cook until they become soft and mushy.

  5. Add turmeric powder, coriander powder, and red chili powder. Stir well.

  6. Add the soaked rice and lentils to the pot. Mix well to coat them with the spices.

  7. Add water and salt. Stir well and bring the mixture to a boil.

  8. Reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes or until the rice and lentils are cooked and tender.

  9. Stir in the chopped spinach and cook for an additional 5 minutes until wilted.

  10. Remove from heat and let it rest for 5 minutes.

  11. Garnish with fresh cilantro leaves and serve hot.

Nutrition

  • Calories : 320kcal
  • Total Fat : 7g
  • Saturated Fat : 3g
  • Cholesterol : 12mg
  • Sodium : 462mg
  • Total Carbohydrates : 54g
  • Dietary Fiber : 9g
  • Sugar : 4g
  • Protein : 12g
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