Name: Spinach & Pigeon Pea Rice - Palak & Togari Kayi Rice recipe by Divya Md at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: Rice - 1 cup/pavu; Spinach - 2 bunches; Pigeon pea - 1 cup; Water - 2 1/2 cups; Salt - as per taste; TO TEMPER:; Onion - 1; Curry leaves - 1 spring; Oil - 4tbsp; Mustard seeds - 1 tbsp; Bay (Paulo) leaf - 2; SPICES PASTE:; Coriander seeds - 2 tbsp; Garlic - 1 whole; Cinnamon - 2; Moggu - 2; Cloves - 2; Grated coconut - 1 cup; Turmeric - a pinch; Green chillies - 4-5

ABOUT Spinach & Pigeon Pea Rice - Palak & Togari Kayi Rice RECIPE

So today am sharing a healthy recipe which is loaded with lot of nutrients, antioxidants and considered as one of the very healthy food. The ingredients which I mainly use here is spinach and pigeon pea. It contains high vitamin A, calcium and folic acid etc which is very important for our body, especially for expectant mothers and also post delivery. Eating spinach and pigeon pea has healthy benefits in several ways. I use spinach every alternative days in form of parata, bath and playa. Here I am sharing spinach pigeon pea rice bhath recipe with you all.(ಪಾಲಕ್ ತೊಗರಿ ಕಾಳು ಅನ್ನ).

Ingredients Serving: 4

Rice - 1 cup/pavu
Spinach - 2 bunches
Pigeon pea - 1 cup
Water - 2 1/2 cups
Salt - as per taste
TO TEMPER:
Onion - 1
Curry leaves - 1 spring
Oil - 4tbsp
Mustard seeds - 1 tbsp
Bay (Paulo) leaf - 2
SPICES PASTE:
Coriander seeds - 2 tbsp
Garlic - 1 whole
Cinnamon - 2
Moggu - 2
Cloves - 2
Grated coconut - 1 cup
Turmeric - a pinch
Green chillies - 4-5

Instructions

Before you start, rinse rice for 10-15 minutes and keep aside.
Meanwhile add water in a deep pan/kadai, let it boil in a small flame until it become warm.
Wash well spinach and pigeon pea. Chop spinach into medium size.
Now Take a jar and add all above mentioned spices, grind well by adding little water and make a well blended paste.
Heat oil in a pressure cooker. Add Mustard seeds, bay leaf and curry leaves fry for half a minutes in a medium flame.
Now add onion and pigeon pea, and keep frying them till the onion turn into golden brown colour. It takes 2-3 minutes to fry.
Now add chopped spinach and grinded spices paste and blend well.
Add rinsed rice, warm water and salt to this and stir well for 1 minute and let it boil for 5 minutes.
After 5 minutes taste and add salt if needed, and then close the lid and cook until two whistle.
Once cooker cools mix it well and serve spinach pigeon pea rice bath with raitha.

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