Ingredients
– 1 cup basmati rice
– 1 cup split yellow moong dal
– 4 cups spinach, chopped
– 1 medium onion, finely chopped
– 2 green chilies, slit
– 1 teaspoon ginger-garlic paste
– 1 teaspoon cumin seeds
– 1 teaspoon garam masala
– 2 tablespoons ghee or oil
– Salt, to taste
Method
1. Rinse the rice and moong dal together in cold water until the water runs clear. Drain and set aside.
2. Heat ghee or oil in a large pot over medium heat. Add cumin seeds and let them sizzle for a few seconds.
3. Next, add chopped onion and green chilies. Sauté until the onions turn translucent. Then, stir in ginger-garlic paste and cook for another minute.
4. Add chopped spinach and cook until it wilts down. After that, mix in the rinsed rice and dal. Pour in 4 cups of water and season with salt.
5. Bring the mixture to a boil. Cover the pot and lower the heat. Cook for about 20 minutes, or until the rice and dal are tender. Stir in garam masala before serving.
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