Simple one pot recipe loaded with nutrients that can be made in the instant pot in a jiffy.
Makes a great lunch box meal when served with yogurt or raita.
Serves 3
Ingredients Required:
Rice - 3/4 cup
Moong Dhal - 2 tblsp
Onion - 1/2 cup, finely chopped
Tomato - 1/4 cup, finely chopped
Spinach - 3 cups, finely chopped
Water - 3/4 cup
Ginger garlic paste - 1 tblsp
Cumin seeds - 1 tsp
Green chille - 2, chopped
Turmeric powder - 1 tsp
Garam masala - 1 tsp
Salt - 1 tsp
Ghee - 1 tblsp
Lemon - 1
How to make:
Soak the rice and dhal for 10 minutes while we do the other preparation.
Turn the IP to saute mode and add the ghee.
Add the cumin seeds, onion and ginger garlic paste. Saute for 3 minutes.
Add the tomato and spinach and saute for a minute.
Add the salt, turmeric powder and garam masala.
Add the water and give a final mix.
Manual cook for 5 minutes and quick release the pressure.
Fluff the rice, squeeze lemon juice and serve hot with yogurt.
Notes:
Wash the spinach well. I usually use organic spinach.
Feel free to add other veggies or paneer of your choice.
Since spinach releases water, do not add more, make sure it is 1:1 for rice.
Make it vegan by swapping ghee with coconut oil.
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