Spinach Rice Recipe

Ingredients:
Basmati rice - 1 cup, cooked
Salt - 1 tsp
Cumin Powder - 1 tsp
Green Chillies - 2, minced
Moong Dal - 1/2 cup
Turmeric Powder - 1/4 tsp
Onions - 1 cup, finely chopped
Green Chilli - 1, minced
Spinach - 4 cups, chopped
Salt - 1 tsp
Fresh Coconut - 2 tblsp, grated

For Tempering:
Oil - 2 tblsp
Dried Red Chillies - 2, kept whole
Black Mustard Seeds - 1 tsp
Urad Dal - 1 tsp

Method:
1. Wash the moong dal and drain.
2. Cook the dal with the turmeric powder and 2 cups of water, till the grains are tender but firm.
3. Drain the dal and set aside.
4. For the tempering, put the oil in a frying pan over medium heat.
5. When the oil is hot, add the remaining tempering ingredients.
6. Fry over medium heat, till mustard seeds splutter and urad dal is golden, for about 30 seconds.
7. Add the onions and green chilli and stir for a minute.
8. Blend in spinach and salt.
9. Cover and cook over medium heat for about 5 minutes till spinach is tender.
10. Keep stirring occasionally.
11. Add the cooked dal to the spinach.
12. Blend thoroughly.
13. Add coconut.
14. Stir fry briefly and keep aside.
15. Mix the rice with the spinach mix in a large heavy-bottomed pan.
16. Stir in the salt, cumin powder and green chillies and toss the rice and spinach gently.
17. Garnish with cashew nuts and serve hot.

For Garnish:
Cashew Nuts - 1/4 cup, unsalted and roasted