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Wednesday, October 29, 2014

Kichadi With Spinach And Carrot



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

Preparation :

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






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