Spinach & Pigeon Pea Rice - Palak & Togari Kayi Rice

So today am sharing a healthy recipe which is loaded with a 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 day in form of Parata, bath and playa. Here I am sharing spinach pigeon pea rice bhath recipe with you all. (ಪಾಲಕ್ ತೊಗರಿ ಕಾಳು ಅನ್ನ).

Cuisine:  Indian | Cooking: 20 minutes

Preparation: 10 minutes | serves: 4-5

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

Method:

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

Notes:     

• You can use basmati rice instead of the regular one.
• For tempering, you can add cashews for a good flavour.
• Instead of pigeon pea, you can use white Kabul or Lilva beans (avarekalu).