Khichdi, a comforting and wholesome Indian dish, is a perfect meal for any time of the year. It’s versatile, easy to digest, and packed with nutrients. When you combine spinach, moong dal, and quinoa into your khichdi, you create a superfood meal that nourishes your body and mind.
Benefits of Spinach
Spinach is a leafy green vegetable that is low in calories and high in nutrients. It is an excellent source of vitamins A, C, and K, as well as folate, 1 iron, and calcium. Spinach is also a good source of antioxidants, which can help protect your cells from damage.
Benefits of Moong Dal
Moong dal is a type of lentil that is high in protein, fiber, and B vitamins. It is also a good source of iron, magnesium, and potassium. Moong dal is easy to digest and can help improve your gut health.
Benefits of Quinoa
Quinoa is a gluten-free grain that is high in protein, fiber, and antioxidants. It is also a good source of magnesium, iron, and B vitamins. Quinoa is a complete protein, which means it contains all nine essential amino acids.
Benefits of Spinach, Moong Dal, and Quinoa Khichdi
When you combine spinach, moong dal, and quinoa into your khichdi, you create a meal that is packed with nutrients. This dish can help you:
- Improve your digestion: The fiber in spinach, moong dal, and quinoa can help improve your digestion and prevent constipation.
- Boost your energy levels: The carbohydrates, protein, and fiber in this dish can help you feel full and satisfied for longer periods of time.
- Strengthen your immune system: The vitamins and minerals in this dish can help boost your immune system and protect you from illness.
- Protect your cells from damage: The antioxidants in this dish can help protect your cells from damage caused by free radicals.
- Improve your heart health: The fiber, magnesium, and potassium in this dish can help improve your heart health.
- Control your blood sugar levels: The fiber and protein in this dish can help control your blood sugar levels.
Recipe
– In a pressure cooker, take 1 tbsp desi ghee.
– Add salt to taste, 1 tbsp each of jeera and turmeric powder
– Add 1/2 cup each of quinoa, yellow moong dal split and chopped spinach leaves
– Add 1.5 cup water and let cook for 3-4 whistles.
– Serve hot
