Spinach-Pumpkin Vegetable Soup

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Serving: 1
Includes in thali

Thin soup (pumpkin/spinach)

Moong khichdi (no tadka)

Roasted makhana

Spinach-Pumpkin Vegetable Soup

Ingredients:

Pumpkin – 1/4 cup (peeled & cubed)

Spinach – 1/2 cup (roughly chopped)

Tomato – 1 small

Ginger – 1/2 inch piece

Cumin – 1/4 tsp

Salt – to taste

Water – 1.5 cups

Black pepper – to taste

Method:

In a pan, boil pumpkin, spinach, tomato, and ginger with water until soft.

Let it cool slightly, then blend smooth.

Strain (optional), add cumin, salt, and pepper.

Simmer for 3–4 minutes before serving.

Optional add-ins: roasted seeds or boiled moong sprouts (1 tsp..).

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Healthy khichdi one pot dish

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Course Indian

Cuisine Bachelor cooking, Indian

Servings 2 people

Ingredients

  

• 1/2 cup rice cleaned and washed
• 1/2 dal moong dal or mix dal clean and washed
• 1/2 cup mix vegetables ( cauliflower peas, potatoes, cabbage, spinach, carrot or anything else),
• 1/2 tablespoon cumin seed
• 2 tablespoon chopped onions,
• 1/2 teaspoon chopped garlic ginger
• 1/2 teaspoon curry powder or sabji/vegetable curry masala
• 1/2 teaspoon turmeric powder
• 2 tablespoon lemon juice
• 1 tablespoon chopped fresh coriander
• 2 tablespoon ghee or oil or butter
• salt as per taste
• 2 cup water

Instructions

 

• In a pan heat ghee, add cumin, onions and ginger/garlic and fry till it is golden brown. Add curry powder and turmeric add dal and rice cook 3-4 minutes.
• Add water and salt cook till done.when it is done remove from fire add lemon juice and coriander and serve hot.
• Heat1 tablespoon ghee in a pan add 1/3 spoon cumin seed let crackled and pour on khichdi before serving.

Notes

It can be cooked in a rice cooker. If you do not want to add onion garlic you can skip.