Spinach/palak pigeon peas rice

Spinach/palak pigeon peas rice:

                  Spinach is very nutrient dense food. Its an outstanding sources of vitamin A and C, spinach provides less calories, is fat and cholesterol free, and an excellent source of iron. It contains a mineral that helps to lower high blood pressure. It fights against eye diseases and heart diseases..

                     Best way to store spinach is keep in a air tight container or in a plastic cover tied tightly, by this method of storage, you can retain its nutrients and last long for many days.....

Spinach/palak pigeon peas rice:

I use spinach a lot, every alternative days i prepare spinach dishes and here comes spinach pigeon peas rice, if you don't have pigeon peas you can use fresh peas also....

Ingredients:

3 cups Basmati Rice
1 medium bunch Spinach, paste
½ - ¾ cup Green pigeon Peas, fresh/frozen
1 medium Onion, halved and thinly sliced
2-4 Green Chillies, chopped (as per taste)
1 inch Ginger
1/4 tbsp turmaric
2 tbsp lemon juice
1 small tomato
2-3 tbsp Desi Ghee or Oil (or combination of ghee and oil)
Salt to taste

Spices Used:

1½ inch Cinnamon
4 Cloves,
1 Bay Leaf
1 tsp Jeera/Cumin Seeds

Method:

    >Heat ghee/oil in a pressure cooker or large heavy bottomed pan and add cinnamon, cloves, bay leaf. Fry them for a half a minute on medium flame.
    >Add cumin seeds let it crackle and change color, about a minute.
   > Mix in green chillies and thinly sliced onions and pigeon peas saute them till the onions start to brown on the edges, about 2-3 minutes.
   > Grind spinach,ginger with little water and saute it still the raw smell is away.
    >Next add rice and one small chopped tomato.
   > Add 2 spoon of lemon, turmeric powder and salt to taste. Mix it well.
   > Add 4-4½ cups of water
    >Cover the lid and let it cook undisturbed for 25 to 30 minutes . If using pressure cooker let it cook for 15-17 minutes.

note: Let the pressure release completely before opening the lid.

Heat ghee/oil in a pressure cooker or large heavy bottomed pan and add cinnamon, cloves, bay leaf. Fry them for a half a minute on medium flame. Add cumin seeds let it crackle and change color, about a minute