Time to cook
A nutritious vegetarian dish made with lentils, spinach, rice, ghee, earthy cumin, and warming garam masala.
Short Grain White Rice
Yellow Split Moong Dal
Pure Cow Ghee
Yellow Onion Raw
Rinse the rice and lentils thoroughly and drain the water
Combine rice, lentils, water, and salt in a pressure cooker and cook for 15-20 minutes or until you hear 3 whistles.
In a separate pot, boil some water and add green chilies and baby spinach to it.
Blanch the spinach for 1-2 minutes or until the spinach wilts.
Remove the spinach and chilies, then rinse with cold water. Ensure all water is drained.
In a blender, combine garlic cloves, ginger, and the blanched spinach and chilies. Blend until you achieve a smooth puree.
Heat ghee in a large pot.
Add cumin seeds (jeera) and let them sizzle for about 30 seconds.
Add finely diced onions and sauté for 4-5 minutes.
Mix in garam masala, salt, and the spinach puree.
Add the cooked rice and lentils to the pot.
Drizzle more ghee and stir to combine everything well.