Prep Time: 15 Mins

Prep Time: 15 Mins

Cook Time: 20 Mins

Soaking Time: 15 Mins

Serves: 4

Level of Cooking: Medium

Taste: Mild

INGREDIENTS

2 Cups Chopped Palak (Spinach)

1/2 Cup Basmati Rice

1/4 Cup Moong Dal (yellow split)

1/2 tsp turmeric powder

1/2 tsp Ginger Paste

1/2 tsp Garlic paste

1 Onion Finley Chopped

7-8 Garlic cloves finely chopped

1 tsp Jeera (Cummin Seeds)

1/2 tsp Chilli Powder

1/2 tsp Garam Masala

1 inch Dalchini Stick (Cinnamon stick)

2 Cloves (laung)

1 Cardamom (Elaichi)

Curry Leaves (kadi patta)

1 Kashmiri red chilli (Dried)

1-2 Chopped Green Chillies

4 tsp Ghee

Salt to taste

METHOD

Step 1:

                Take a bowl and add rice and dal, wash and soak in enough water for 15mins. Then drain the excess water and keep aside.

Step 2:

               In a Mixer, take spinach leaves and add 2 tsp of water, grind into fine paste and keep aside

Step 3:

               In a cooker, add the soaked rice and dal, add a pinch of turmeric powder and cook for 3 whistles. Let the steam escape and open the lid and keep aside.

Step 4:

               Take a pan heat it and add 3tsp Ghee, as the Ghee heats up add garlic paste, ginger paste and add onions and cook for till the onions turn transparent.

Step 5:

              Add red chilli powder, garam masala and Palak (Spinach) paste, cook for 3 mins

Step 6:

              Add cooked rice, salt and 1 cup water and mix well. Cook for 3 mins and keep aside.

Step 7:
              Heat another non stick pan and add 1tsp ghee, add cardamom, curry leaves, dried kasmiri red chilli , cummin seeds and saute then add chopped garlic and green chillies

Step 8:
              Pour the tempering on the cooked palak rice in step 6.