Palak (Spinach) Dal Rice | Keerai Paruppu Saadam

I am a great fan and proponent of one-pot meals. Makes your life a lot easier either for packing lunch/ quick dinner/ lazy weekends. Also it takes the fuss out, avoiding pile up of vessels and the ultimate cleaning is a lot easier. You can spend more time for your personal self or spend quality time with your family instead of  having to slog out in the kitchen. What say you?

The recipe given below is one such one-pot dish which I am very fond of. A great way to include spinach in your meals. The addition of toor dal makes it even more healthier. 

I like this dish to be mildly spiced. So I avoid adding many whole spices and also avoid the addition of mint and coriander leaves. The addition of mint and coriander leaves makes it no different from a biryani/ pulao.

Ingredients

2 cups packed spinach(finely chopped)

1/4 cup toor dal (or any other dal variety)

1 cup basmati rice

Whole spices (1 ts fennel, 1/2 ts cumin, 2 bay leaf, 2 clove, 1 star anise)

1 medium sized onion (thinly sliced)

1 médium sized tomato (finely chopped)(optional)

1 ts grated garlic

5 green chillies (chopped finely)

1/4 ts hing

1/4 ts turmeric powder, 1 ts coriander powder

1 ts ghee

Preparation

- Wash and soak the basmati rice in water for half an hour.

- Pressure cook dal for 3 whistles.

- Heat oil in a pan. Once hot temper them with the whole spices.

- Add thinly sliced onions and fry them until they turn translucent.

- Add hing, garlic, green chillies, turmeric powder and coriander powder. Give a quick toss for 30 seconds.

- Next add the chopped tomatoes and a little salt. Cook until the tomatoes become mushy.

- Now add the cooked dal, soaked rice, enough salt and water. Mix everything well.

- Allow the contents to boil.

- Then keep the pan covered in simmer until the rice gets done.

- Finally add a little ghee and mix well. Let it sit for a while.

Serve hot with raita, pickle and papad.