Ingredients:
Mulai Keerai (Amaranth Leaves) – handful, finely chopped
Rice – 250 gms
Moong Dal – 100 gms
Peppercorns – 1 tsp
Cumin Seeds – 1 tsp
Ginger – 1 tsp, peeled, finely chopped
Cashewnuts – 10, fried
Curry Leaves – few
Ghee – 100 ml
Salt as per taste
Method:
1. Dry roast the rice and moong dal for a minute.
2. Powder the peppercorns and cumin seeds.
3. Pressure cook the dal and rice till 5 whistles. For 1 part of the dal-rice mixture, add 4 cups of water.
4. Heat ghee in a pan.
5. Saute the spinach, pepper and cumin powder, ginger and curry leaves for 2 minutes.
6. Add salt to the cooked rice and mash well.
7. Add the spinach mixture and fried cashewnuts.
8. Gently mix well.
9. Serve at once.
1. Dry roast the rice and moong dal for a minute.
2. Powder the peppercorns and cumin seeds.
3. Pressure cook the dal and rice till 5 whistles. For 1 part of the dal-rice mixture, add 4 cups of water.
4. Heat ghee in a pan.
5. Saute the spinach, pepper and cumin powder, ginger and curry leaves for 2 minutes.
6. Add salt to the cooked rice and mash well.
7. Add the spinach mixture and fried cashewnuts.
8. Gently mix well.
9. Serve at once.
Image credit: egglesscooking.com
Note: image is for illustration purposes only and not that of the actual recipe.
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