Palak Kichadi (Spinach Rice & Dal)
Prep: 15 minutes Cook: 30-45 minutes
Serves:Makes 6 cups
By Katie Mae
Katie Mae is a plant-based culinary coach and nutritionist on a mission to empower people in living brighter lives via delicious plant foods. Katie Mae is the founder of Plantz St. Culinary Gym in downtown Santa Rosa, CA. Katie Mae is also a core cooking instructor for the McDougall Program.
- 1 cup brown basmati rice
- 1 cup chana daal or yellow split peas
- 12 ounces yellow onion, diced
- 1 jalapeno, minced
- 6 cloves garlic, minced
- 2-inch piece fresh ginger, minced
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp turmeric powder
- 5-6 cups spinach, chopped
- 12 oz fresh or canned diced tomatoes
- 4 cups water
- 1/2 cup fresh cilantro, diced
Soak the rice and dal for 10 minutes and then strain it. Alternatively, the rice and dal can be rinsed under running water until the water runs clear.
Add onion and jalapeno to a large saute pan over medium-high heat, OR an electric pressure cooker on the saute mode. Add the garlic, ginger, cumin, coriander, and turmeric. Dry-saute until the onions become translucent.
Stir in the tomato, rice, dal, and water.
With a saute pan, a lid should be added and the heat reduced to low. Let it simmer for 40 minutes, or until the rice is fully cooked. Add the spinach half-way through the cooking time. With a pressure cooker, lock the lid in place and set the timer to 20 minutes on the manual setting. The spinach can be added before locking the lid in place, but if you prefer the spinach to be minimally cooked, stir it in after the starches cook.
When the dish is finished cooking, stir in the cilantro and serve warm.