It makes a good combination of carbohydrates, protein and other nutrients.
Green chillies - 2
To Pressure Cook
Rice - 1/2 cup
Moong dhal & Toor dhal - 1/4 cup each
Other Ingredients:
Onion - 1(finely chopped)
Tomato - 1(finely chopped)
Ginger garlic paste - 2 tsp
Turmeric powder - 1/2 cup
Chilli powder - 1/2 to 1 tsp (optional)
Salt - to taste
Cumin seeds - 1 tsp
Cinnamon - 1"piece
Cloves -2
Cardamom - 1
Remove stems and wash spinach thoroughly.
Blanch spinach and green chillies in boiling water.
Take it out and allow to cool. Grind spinach and green chilli into a fine paste and keep aside.
Wash and soak the rice and dhal for at least 30 minutes.
Pressure cook the rice and dhal along with salt in nearly 3 to 3 1/2 cups of water(according to the quality of your rice)
After it is done. Give it a quick mix and keep aside.
Heat ghee in a wide pan, season it with cumin seeds, cinnamon, cloves and cardamom. Once it crackles add onion. Saute well till it becomes translucent.
After that add ginger garlic paste, tomatoes and spice powders.
Fry that till tomato melts. Once the raw smell goes, add in the spinach green chilli paste.
Give it a mix and add the cooked dal mixture. Mix it thoroughly.
Add water to adjust the consistency.. Allow to cook in low flame for another 5 minutes.
Serve hot with curd, pappad and pickle.
Top it with ghee while serving!
Let us check the recipe now.
PREP TIME
20 min
COOK TIME
TOTAL TIME
40 mins
Recipe for Palak Kichadi
Recipe type: Rice Variety
Cuisine: North Indian
Serves: 3 to 4 (approximately)
Ingredients:
To blanch:
Palak / Spinach - 1 small bunchGreen chillies - 2
To Pressure Cook
Rice - 1/2 cup
Moong dhal & Toor dhal - 1/4 cup each
Other Ingredients:
Onion - 1(finely chopped)
Tomato - 1(finely chopped)
Ginger garlic paste - 2 tsp
Turmeric powder - 1/2 cup
Chilli powder - 1/2 to 1 tsp (optional)
Salt - to taste
For seasoning:
Ghee - 1 to 2 tbsp Cumin seeds - 1 tsp
Cinnamon - 1"piece
Cloves -2
Cardamom - 1
Directions:
Remove stems and wash spinach thoroughly.
Blanch spinach and green chillies in boiling water.
Take it out and allow to cool. Grind spinach and green chilli into a fine paste and keep aside.
Wash and soak the rice and dhal for at least 30 minutes.
Pressure cook the rice and dhal along with salt in nearly 3 to 3 1/2 cups of water(according to the quality of your rice)
After it is done. Give it a quick mix and keep aside.
Heat ghee in a wide pan, season it with cumin seeds, cinnamon, cloves and cardamom. Once it crackles add onion. Saute well till it becomes translucent.
After that add ginger garlic paste, tomatoes and spice powders.
Fry that till tomato melts. Once the raw smell goes, add in the spinach green chilli paste.
Give it a mix and add the cooked dal mixture. Mix it thoroughly.
Add water to adjust the consistency.. Allow to cook in low flame for another 5 minutes.
Serve hot with curd, pappad and pickle.
Top it with ghee while serving!
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