Palak Kichadi (Spinach Rice & Dal) In the Instant Pot
Palak Kichadi
By Chef Katie Mae
Makes about 6 cups | Ready in 30–45 minutes | Stores 1 week in fridge
INGREDIENTS
- 1 cup brown basmati rice
- 1 cup chana daal or yellow split peas
- 1 small onion, diced
- 1 jalapeño, minced
- 3 garlic cloves, minced
- 1-inch piece fresh ginger, minced
- ½ tablespoon ground cumin
- ½ tablespoon ground coriander
- ½ teaspoon turmeric powder
- 5 cups chopped spinach (about 5 oz)
- 1 medium size tomato, diced (about 6 oz)
- 4 cups water
- ½ bunch of fresh cilantro, diced
DIRECTIONS
- 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 sauté pan over medium-high heat, OR an electric pressure cooker on the sauté mode. Add the garlic, ginger, cumin, coriander, and turmeric. Dry-sauté until the onions become translucent.
- Stir in the tomato, rice, dal, and water.
- With a sauté 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.
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