How To Make Tomato & spinach kitchari
Discover the many delectable ways you can serve rice with our risotto and rice recipes! Rice is a versatile kind of food that you can add to almost anything and it still tastes great. You can partner rice with meat, vegetables, or seafood and it will still hold up well. You can even turn it into a dessert pudding! There are so many ways to cook this ultimate filling comfort food. Find the perfect rice dish for you with our risotto and rice recipes.
Serves:
Ingredients
- 1 cup basmati rice
- 1 cup split yellow mung dal (lentils)
- 2 tomatoes, chopped
- 2 cups spinach, chopped
- 1 onion, finely chopped
- 3 cloves of garlic, minced
- 1-inch piece of ginger, grated
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp red chili powder
- Salt to taste
- 2 tbsp ghee (clarified butter) or vegetable oil
- 4 cups water
- Fresh cilantro leaves for garnish
Instructions
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Wash the rice and lentils together under running water until the water runs clear. Soak them in water for 30 minutes, then drain.
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Heat ghee or oil in a large pot over medium heat. Add cumin seeds and let them splutter.
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Add chopped onions, minced garlic, and grated ginger. Saute until onions turn golden brown.
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Add the chopped tomatoes and cook until they become soft and mushy.
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Add turmeric powder, coriander powder, and red chili powder. Stir well.
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Add the soaked rice and lentils to the pot. Mix well to coat them with the spices.
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Add water and salt. Stir well and bring the mixture to a boil.
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Reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes or until the rice and lentils are cooked and tender.
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Stir in the chopped spinach and cook for an additional 5 minutes until wilted.
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Remove from heat and let it rest for 5 minutes.
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Garnish with fresh cilantro leaves and serve hot.
Nutrition
- Calories : 320kcal
- Total Fat : 7g
- Saturated Fat : 3g
- Cholesterol : 12mg
- Sodium : 462mg
- Total Carbohydrates : 54g
- Dietary Fiber : 9g
- Sugar : 4g
- Protein : 12g
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