Monday, January 27, 2014

Spinach Dhal Rice/Keerai sadham

Spinach Dhal Rice/Keerai sadham


Spinach /keerai           -500 g-red basket
Rice                               -1 cup
Moong dhal/golden gram  -1/4 cup
toor dhal/split pigeon peas-1/4 cup
shallots                           -8-10 sliced
garlic cloves                    -5 sliced
tomato                            -2
sambar powder                -11/2 tsp
salt                                 - to taste

For tempering:

oil                                   -2 tsp
mustard seeds                  -1/4 tsp
urad dhal/split black gram-1/2 tsp
cumin seeds                     -1/2 tsp
green chili                        -2
turmeric                           -little


  • In a pressure cooker heat oil and allow mustard seeds to splutter.Also temper with cumin seeds urad dhal, green chillies  and turmeric.

  •  Add in the shallots and garlic cloves.stir until transparent.

  • Add the diced tomatoes and cook for a minute.

  • Put sambar powder and mix well.

  • Add in toor dal and moong dal and a cup of water.

  • When it starts boiling add  the spinach.

  • When the spinach starts shrinking add rice .

  • Pour 3 cups of water and add adequate salt. Pressure cook for a whistle.

  • Serve the Rice with papad

Serves   3

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