Spinach kichdi

• Produce

  • 1 generous pinch Asafoetida
  • 1 Chilli, green
  • 2 finely chopped tsp Ginger
  • 1 chopped cup Spinach
  • 1 Tomato

• Pasta & Grains

  • 1/4 cup Rice

• Baking & Spices

  • 1/4 powder tsp Black pepper
  • 1/4 powder tsp Garam masala
  • 1 Salt
  • 1/4 tsp Sugar
  • 1/8 tsp Turmeric

• Nuts & Seeds

  • 1 tsp Cumin seeds

• Dairy

  • 2 tbsp Clarified butter ghee

• Other

  • Toor dal – 1/4 cup

Found on rakskitchen.net

Ingredients

• Rice – 1/4 cup
• Toor dal – 1/4 cup
• Spinach, chopped – 1 cup
• Tomato – 1
• Green chilli – 1
• Ginger, finely chopped – 2 tsp
• Turmeric – 1/8 tsp
• Garam masala powder – 1/4 tsp
• Black pepper powder – 1/4 tsp
• Salt – As needed
• Sugar – 1/4 tsp
• Clarified butter / Ghee – 2 tbsp
• Cumin seeds – 1 tsp
• Asafoetida – A generous pinch

Directions

• Wash and soak rice and dal for 45 mins. Drain water, add 4 cups water to it in a pressure cooker. Bring to boil. Pressure cook up to 5 whistles. Put the flame to medium after the 1st whistle. Once done, mash it well. Mean while, clean and chop spinach, measure 1 cup and sautee with few drops of oil until the volume just reduces. Cool and grind with little water to a paste. Heat a kadai with ghee and temper with cumin seeds. Add asafoetida. Follow by ginger and green chilli. Add finely chopped tomatoes and little salt. Let it cook for a minute. Add the ground palak to the softened tomatoes. Add turmeric, sugar, garam masala and pepper powder. Cook for 1 or 2 minutes in medium flame. Add the mashed rice and dal along with required salt. Mix well.