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Oats Spinach Khichdi Recipe

Using whole moong and oats prepare a fibre-rich, low carb variation of the popular khichdi.

Nutritional info

  • 6.9 gm
    Total Fat
  • 24.7 mg
    Calcium
  • 0.9 mg
    Iron
  • 170.5 kcal
    Energy
  • 17.5 gm
    Carbohydrate
  • 2.2 gm
    Protein
  • 124.3 mcg
    Vitamin A
  • 3.4 mg
    Vitamin C

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1/2 Puree Cup(27.0 gm) Palak

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20 Ml(20.0 ml) Water

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2 Tsp(7.0 ml) Oil

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1/4 Tsp(1.0 gm) Salt

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1/2 Tsp(1.0 gm) Jeera

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1/2 Chopped Tsp(1.0 gm) Ginger

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1/4 Powder Tsp(0.54 gm) Red Chilly

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2 Chopped Tsp(5.0 gm) Onion

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2 Chopped Tsp(5.0 gm) Carrot

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1 Chopped Tbsp(13.0 gm) Tomato

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1 Boiled Tbsp(11.0 gm) Peas

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2 Tsp(10.0 gm) Whole Moong

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2 Tbsp(16.0 gm) Oats
  • First, soak and cook 1 tbsp of whole moong.

  • Then, in a kadhai, heat 1 tbsp oil.

  • Add 1/2 tsp jeera and let it crackle.

  • Next, add 2 tsp of chopped onion, 1/2 tsp of chopped ginger, 2 tsp of chopped carrot and 1 tbsp of chopped tomato.

  • Saute all the ingredients well.

  • Add boiled green peas, 2 tbsp oats and mix well.

  • Add 1/4th tsp each of salt and red chilli powder.

  • Add boiled whole moong and sufficient water.

  • Mix all the ingredients well, and add spinach puree.

  • Cover the pan with a lid and cook.