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Ayurvedic Moong Daal Khichadi – Instant Pot
PROFUSION CURRY15Ingredients
30Minutes
230Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 cup mung dal (split mung beans washed and rinsed)
- 1 cup white rice (brown or combination works, I prefer Basmati rice)
- 1 cup spinach (and beans, frozen works well too, carrots, beans, broccoli work well too)
- 4 cups water (for cooking)
- 1 Tbsp. oil (or ghee, if not vegan)
- 6 curry leaves (5-, or 1 bay leaf)
- 1/2 tsp. cumin seeds
- 1/2 tsp. mustard seeds
- 1 tsp. turmeric powder
- 1/2 tsp. Himalayan pink salt
- 1 tsp. masala (Goda, spice mix- optional, See note below)
- 1/2 tsp. chili powder (adjust per taste)
- chopped fresh cilantro (optional)
- onion (optional)
- lime (/lemon wedges for garnish, optional)
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NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories230Calories from Fat35 |
| % DAILY VALUE |
| Total Fat4.5g7% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium95mg4% |
| Potassium200mg6% |
| Protein5g |
| Calories from Fat35 |
| % DAILY VALUE |
| Total Carbohydrate44g15% |
| Dietary Fiber3g12% |
| Sugars2g |
| Vitamin A20% |
| Vitamin C20% |
| Calcium6% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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