Spinach Kichidi with Brown Rice

Ingredients (Serves 2):

Brown Rice 3 tbsp
Toor Dal 3 tbsp
6 shallots chopped
1 small potato chopped small
1 small carrot chopped small
1/2 cup frozen green peas
1 small tomato
turmeric powder a pinch
coconut oil 2 tsp
Cinnamon stick 1 inch piece
cumin seeds
hing a pinch
3 cloves
small javetri piece
1 bay leaf
cardomom 3
Garlic cloves 3 crushed
Spinach leaves 1 full cup packed
green chilli 2
Pepper  corns 1 tsp crushed
biryani powder small pinch
lemon juice 2 tsp
salt
chilli powdee 1 tsp
coriander powder 1 tsp
cumin powder 1 tsp

Method:

1. Soak the brown rice for 2 hours preferably, along with toor dal.
2. Boil both in around 4 times of water by adding little salt, coconut oil until fully soft and mushy.
3. Make a paste of green chilli and spinach by adding little water.
4. Heat coconut oil in a non stick pan, add cumin seeds, all whole spices, hing, then shallots, garlic and fry.
5. Now add potatoes, carrot, green peas, tomtoes and cook till soft.
6. add Turmeric, salt, chilli powder, coriander powder, cumin powder, biryani powder, crushed pepper, and mix well.
7. Now add spinach paste and cook until fully cooked.
8. Now add lemon juice.
9. Add the brown rice n dal and simmer for 5 min.
10. Serve hot with Carrot cucumber raita. (Add finely grated carrot, finely chopped cucumber, salt to yogurt and mix)