Tomato Spinach Kitchari Food
TOMATO & SPINACH KITCHARI
Combine lentils with spinach, tomatoes and spices to make this warming midweek veggie supper that's low-fat and packed with vitamins. Serve with warm chapatis
Provided by Esther Clark
Categories Dinner, Supper
Time 50m
Number Of Ingredients 15
Steps:
- Tip the rice and lentils into a sieve and rinse thoroughly under cold, running water. Set aside.
- Heat 1 tbsp of the oil in a large saucepan or casserole. Add the onion along with a pinch of salt and fry over a medium-high heat for 10 mins or until golden. Stir through the ginger, garlic, turmeric, ground coriander, half the cumin seeds and the chilli powder and fry for 1 min. Add the rice and lentils to the pan and pour in the stock, bring to a simmer then cover, turn down and cook for 25 mins, stirring now and then, until the lentils have turned creamy. Add the tomatoes and spinach and cook for 5 mins.
- Heat the remaining oil in a small frying pan and add the remaining cumin seeds, cooking for 1 min. Spoon the lentils into four bowls, drizzle over the cumin oil and top with the chilli. Serve with warm chapatis, if you like.
Nutrition Facts : Calories 420 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 6 grams sugar, Fiber 9 grams fiber, Protein 19 grams protein, Sodium 0.2 milligram of sodium
SAUTEED SPINACH WITH TOMATOES
Sauteed Spinach with Tomatoes is a simple and easy dish that's ready in minutes! This recipe makes a wonderful side dish that will compliment any meat, poultry and seafood, and will soon become a new favorite!
Provided by 2 sisters recipes
Categories Sides
Time 13m
Number Of Ingredients 5
Steps:
- In a medium-size skillet, heat olive oil and add the garlic. Simmer on low heat for a few minutes, stirring until the garlic is translucent, about 2 minutes.
- Add in the diced tomato and saute for a few minutes, until it softens. Season with a little salt and pepper, to taste.
- Toss in the baby spinach, and cover with a lid. Simmer for a few minutes. Remove cover and stir the spinach to infuse all the flavors together. Spinach will be done as soon as it wilts.
- Taste, and season with salt and pepper to taste. Turn off heat and transfer to a serving plate and serve.
- Serves 2 to 4
Nutrition Facts : Calories 84 calories, Carbohydrate 4.1 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 7.1 grams fat, Fiber 2 grams fiber, Protein 2 grams protein, ServingSize 1/2 cup, Sodium 56 milligrams sodium, Sugar 0.6 grams sugar
SPINACH, PARMESAN AND TOMATO QUICHE
Speed up the preparation of this savory quiche with a frozen pie shell and frozen chopped spinach.
Provided by Food Network Kitchen
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- For the crust: Par-bake the crust according to package directions. Let cool slightly before adding the filling.
- Adjust the oven temperature to 350 degrees.
- For the filling: Sprinkle the chives evenly over the crust. Toss the Parmesan, spinach and tomato in a small bowl and sprinkle it in an even layer over the chives.
- For the custard: Whisk the heavy cream, rosemary, eggs, 1 teaspoon salt and 1/2 teaspoon pepper together in a medium bowl.
- Pour the custard over the filling and bake until the quiche is set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
MUNG BEAN SOUP (CROCKPOT)
Very low calorie soup that is good. I asked at the store for mung beans and they said bean sprouts were the same thing. I believe this is another version of the WW 0 point soup, using different vegetables. Recipe source: local newspaper
Provided by ellie_
Categories Vegetable
Time 8h40m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Rinse bean sprouts. Place first 7 ingredients (mung beans - tomato) in crockpot and cook on low for 8-10 hours.
- Add spinach and lemon juice and cook on high for 20-30 minutes.
Nutrition Facts : Calories 43, Fat 0.4, SaturatedFat 0.1, Sodium 48.3, Carbohydrate 8.9, Fiber 2.8, Sugar 4.2, Protein 2.9
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“‘Kitchari’ means ‘mixture’ in Hindi, and it is a traditional Ayurvedic dish typically made with mung dal (split mung beans) and white basmati rice, …
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- 2. Measure out all of the spices into a cup—this makes it less likely that you'll burn your spices while searching for the others.
- 3. Heat the ghee or oil in a large pot. Add all of the spices and sauté together on medium heat for a minute until fragrant. Be careful not to overdo this stage—it's better to err on the side of caution on your first attempt than risk frazzling the spices and making them bitter or burnt.
- 4. Stir in the mung dal and rice. Add 5 cups of water and any chopped vegetables. Bring to a boil then reduce to a simmer, lid on.
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- Rinse the yellow split peas or lentils and rice in a fine mesh colander under cold water until the water runs clear.
- In a large lidded saucepan over medium-high heat, heat the coconut oil or ghee. Add the ginger and cook, stirring, for 30 seconds. Add the cumin, coriander, fennel seeds, fenugreek, and turmeric. Cook for another 30 seconds, until fragrant.
- Add the split peas or lentils and rice and stir to coat in the spices. Add the salt and pour in the water or vegetable stock. Bring to a boil, cover, and reduce the heat to medium-low. Simmer for 35-45 minutes, stirring occasionally, until the peas/lentils are tender but not mushy and most of the liquid has been absorbed. (You may need to add more water if the mixture becomes to dry or begins to stick to the bottom of the pan).
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In a medium pot, heat the oil over medium-high heat. Add the bay leaves, cardamom, cloves, fenugreek, cumin powder, coriander, cinnamon, and turmeric. Bloom …
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5/5 (8)Servings 4Cuisine Ayurvedic, IndianCategory Dinner
From unpeeledjournal.com
5/5 (8)Servings 4Cuisine Ayurvedic, IndianCategory Dinner
- In a medium pot, heat the oil over medium-high heat. Add the bay leaves, cardamom, cloves, fenugreek, cumin powder, coriander, cinnamon, and turmeric. Bloom the spices in the oil for about one minute, until bubbling and fragrant.
- Stir in the rice and chickpeas. Add the water, carrots, celery, onion, ginger, and 3 1/2 teaspoons kosher salt. Stir and bring to a boil. Reduce the heat to low. Cover and cook, stirring occasionally, for about 50 minutes (less for white rice).
- Add the spinach and stir until wilted. Add a generous squirt of lemon juice, taste for seasoning, and add an additional 1/2 teaspoon of kosher salt, if desired.
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4.7/5 (3)Total Time 45 minsCategory Main CourseCalories 233 per serving
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- Rinse half a cup of rice and a cup of dal separately at least 2-3 times to get rid of dirt and excess starch.
- Heat oil in a medium pot or deep skillet and add a teaspoon each of mustard seeds, cumin seeds, and ground coriander and give it a quick stir. Then, add a teaspoon each of ginger and turmeric and sauté for a few seconds.
- Add 1.5 cups of mixed vegetables of your choice and stir it together with the spices. Finally, add the the washed rice and dal along with 5 cups of water and a pinch of salt, and bring this to a boil. Then, reduce the heat, cover and simmer for roughly 30 minutes. Check at 30 minutes to observe the consistency - you ideally want a porridge like texture.
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Add the rice and lentils and stir constantly. The lentils should be dry. Add salt, pepper, vegetables, and 5 cups of water. Bring to a boil. Reduce the heat to simmer and cover the pot. Cook for 30-40 minutes, stirring every 5 minutes or so. Add more water if the kitchari is dried out. Stir in lemon juice and dill.
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Tomato & spinach kitchari. 0 6 0. Read Later Share. Prep: 10 mins; Cook: 40 mins; Easy. Serves 4 . Combine lentils with spinach, tomatoes and spices to make this warming midweek veggie supper that’s low-fat and packed with vitamins. Serve with warm chapatis. Freezable. Ingredients. 130g ; basmati rice 200g ; split red lentils 3 tbsp ; olive oil 1 ; onion, finely sliced 1 …
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