Kichadi With Spinach And Carrot

pongali

Kichadi With Spinach And Carrot

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Serving Size: 3

Ingredients

  • 1 cup Rice
  • 1/4 cup Moong Dal
  • 1 cup chopped Spinach
  • 1 Carrot grated
  • 2 Green Chillies chopped
  • 1 pinch Turmeric Powder
  • 1/2 sp Pepper Corn
  • 1/2 sp Cumin Seeds
  • 4 Cloves
  • 1 Bay leaf
  • 1 inch Dalchina chekka
  • 2 sp Lemon Juice (optional )
  • Salt to taste
  • 3 cups Water
  • 2 sp Oil

Instructions

  1. Wash and soak rice and moong dal for 10 to 15 mins & keep aside.
  2. Heat oil in a pan add cumin seeds, bay leaf, pepper corn, cloves, dalchini & fry.
  3. Add curry leaves, green chillies, grated carrot, chopped spinach and stir.
  4. Fry another minute and add turmeric, soaked rice mixture & mix well.
  5. Let it fry for couple of mins, then add water and salt to it as needed.
  6. Now transfer the whole mixture to rice cooker and cook.
  7. When done remove the lid and add lemon juice to cooked kichadi & mix well.
  8. Now carrot spinach kichadi is ready to serve, serve hot with chutney or sambar.
http://www.sivaniskitchen.com/2014/10/kichadi-with-spinach-and-carro.html

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