Recipe Ingredient
- 1 cup of rice
- 1/4 cup of dhall, soaked and boiled
- 1 small potato, diced
- 1 tomato, diced
- 1 cup of spinach, finely chopped
- 1/2 small carrot
- 1 onion, finely chopped
- 4 pips of garlic
- 1/2 inch of ginger, sliced
- a pinch of asofoetida
- 1/2 tsp of curry powder
- 1/4 tsp of turmeric a sprig of curry leaves
- 1/4 tsp of mustard seeds
- salt according to taste
- 2 1/2 cups of water
Instructions
- Fry curry leaves, mustard seeds, onion, garlic and ginger until fragrant. Then stir in the rice, dhall, potato, carrot and spinach. Add the asofoetida, curry powder and turmeric. Stir and transfer into a rice cooker. Add water, and cook in the rice cooker.
- Serve with pickle and yoghurt.