It s a perfect combination of protein, fibre and carbohydrate when used in balanced ratio increases the bioavailability of proteins in the body. Palak hare moong ki khichdi has also shown to have tremendous positive effect on lowering cholesterol, blood sugar and weight. Brown rice and green moong in this ratio make this recipe a class one protein. Dahi kadhi is the most beneficial for the Gastro-Intestinal tract as it aids in the absorption of nutrients. Besan or gram flour is commonly used to make kadhi with curds or yogurt. With the main ingredient being curds, this kadhi is known to improve the immune system, cope up with stomach problems and also improve digestion problems. Consuming curds or yogurt increases the capacity to absorb the nutrients and minerals from other foodstuffs. This two in one kadhi of gram flour plus curds is more delicious if eaten with rotis or a bowl of brown rice. For more healthy recipes, click on the link.
In a pressure cooker, add oil heat it cloves and cumin seeds and let seeds crackle.
Add whole gram, Sprouted mung , brown rice, turmeric powder, salt and spinach and add 1 cup of water.
Mix well and cook for 3-4 minutes.
Heat for 2 whistles. Lower heat and cook further for 2 whistles. Switch off heat, remove lid and mix well.
In another, add garlic and ginger and saute till garlic is well browned. Add this to cooked khichdi and mix well. Serve hot. (Read: 5 spinach recipes that your kids will love!)
Nutrition facts:
Energy (kcals) 160
Proteins (g) 8
Carbohydrate (g) 24
Fats (g) 3
Dahi Khadi
Ingredients:
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Besan- 1 tbsp
Beaten curd - 1 katori
Turmeric powder- 1/2 tsp
Ginger-garlic paste- 1 tsp
Salt - as per taste
For the Vaghar:
Broken red chillies- 1
Jeera- 1/2 tsp
Bayleaf- 2
Oil- 1 tsp
Method:
Mix the besan with the beaten curd. Add 2 cups water, ginger garlic paste and turmeric powder. Blend well and sieve through a muslin cloth.
Place the kadi over heat and add the salt to taste. Stir and allow it to simmer.
Heat oil and add jeera, allow it to splutter. Add the red chillies and bay leaves.
Pour the vaghar over the kadi and simmer for two minutes.
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