PALAK(SPINACH) KICHDI

Instructions

• Pick and rinse both ½ cup rice and ½ cup moong dal together in water using a colander or strainer.
• In a bowl, soak them together in enough water for about 30 minutes.Rinse some palak or spinach leaves well in fresh water. Drain all the water and then chop the leaves. Measure and add 2 cups of chopped spinach leaves in a mixer or blender.
• Heat ghee or oil in a 3 litre stovetop pressure cooker.
• Then add the following ingredients:½ teaspoon caraway seeds (or cumin seeds),1 inch cinnamon,1 Indian bay leaf,2 cloves,2 green cardamoms.
• On low to medium low heat, fry the whole spices for some seconds till they become fragrant.Saute stirring often till they become golden.
• Then add 1 teaspoon ginger-garlic paste and 1 chopped green chili.
• Saute for some seconds on low to medium-low heat or till the raw aroma of the ginger and garlic goes away.
• Then add 1 medium-sized tomato, chopped finely (about ½ cup chopped tomato).Saute stirring often till the tomatoes begin to soften.
• Then add ¼ teaspoon turmeric powder and 1 pinch of asafoetida (hing).To make this dish gluten free omit the asafoetida or use gluten-free asafoetida.
• Now add ¼ or ⅓ cup of raw peanuts. Saute for about 2 minutes.
• Continue to saute the spinach puree for 2 to 3 minutes on low to mediumlow heat.
• Add the strained rice and moong dal to the mixture in pressure cooker.Stir and mix well.
• Pour 3.5 to 4 cups of water. Add salt as required
• Pressure cook on medium heat for 5 to 6 whistles. Once the pressure settles down on its own, then only remove the lid.