What started out as a quick fix turned into a complete dinner. Two cups of left over rice from lunch, a cup of masoor sprouts , two mouths to feed and a lazy me resulted in this fabulous plating. On the spur of the moment, I made the quick cabbage kimchi style salad, and the result was absolutely delicious.
The sprouts were already a week old sitting forlorn in the fridge which resulted in the extra long tails. While it might not look great, the taste of the dal with only garlic for the seasoning was amazing. On to the recipe below.
Spinach Cumin/Jeera Rice for 2 medium servings
Ingredients:
Cooked white or brown rice - 2 cups
1 table spoon oil
2 tea spoons jeera
2 cups washed and chopped spinach
1/4 tsp salt
Method:
Head oil on medium and add jeera.
Once jeera starts sputtering a little, add the spinach and cook on medium high until it wilts but still retains the bright green color.
Add the salt and rice, mix and let it heat through for a couple of minutes.
Spouted Masoor Dal
Heat a pan with a tea spoon of oil. Slite 2-3 garlic cloves and saute them. More or less will depend on your love for garlic. Add a cup of masoor sprouts, a few chilli flakes, some salt and water. Cook on medium high for 5-7 minutes. Cook longer if you want a thick dal.
Masoor sprouts are very delicate and get cooked real fast.
Serve as is or with any pickle on the side for a tasty and a sumptuous meal. Can be a good option for lunch box too.
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