When I am not in the mood for cooking, or when I don't feel like doing the regular sambar, rasam and curry, I do some kind of mixed rice. I would cook rice, vegetables and dal together like in this Cabbage Pongal or cook rice separately and mix in with some sauteed vegetables. But whatever it is, I try to make it as wholesome and nutritious as possible, so that we get our daily dose of protein and vegetables. This Spinach Rice is one such attempt, I have used Mulaikeerai/ Amaranth Greens for making it along with some cooked chana dal and fresh ground masala. When served with some raitha or curd/ yogurt, it makes a complete and satisfying meal..
Need To Have
- Cooked Rice - 4 cups
- Chana Dal - 1/4 cup
- Chopped Amaranth - 5 cups
- Urad Dal/ Husked Black Gram - 2 teaspoons
- Mustard Seeds - 1/2 teaspoon
- Asafoetida - 1/4 teaspoon
- Turmeric Powder - 1/4 teaspoon
- Lemon Juice - 1 teaspoon
- Salt - to taste
- Dried Red Chillies - 4
- Coriander Seeds - 2 teaspoons
- Coconut - 1 tablespoon
Soak the chana dal for an hour, cook it with the turmeric powder and water, till done but not mushy. Roast the red chillies and coriander seeds given under ' to grind ' and grind it coarsely with the coconut, without adding water.
Heat some oil, add the urad dal and the mustard seeds, when it starts spluttering, add the asafoetida, followed by the chopped amaranth. Add some salt, reduce the heat and keep sauteeing till it gets cooked. Once it's done, add the cooked dal and mix.
Then add the ground mixture and mix for a minute or two, then lastly add the rice and mix everything well. Switch off, add the lemon juice and mix one more time. Serve with some pappads or chips and curd or raitha.
Don't cover with a lid while cooking the amaranth, that way, it stays green.
I have used amaranth greens, you can also use the regular spinach, to save time, you can use the frozen chopped spinach too.
Can replace cooked chana dal with cooked chickpeas.
Also instead of adding the lemon juice, you can add a small ball of tamarind while grinding the red chillies, coriander and coconut.