Indian

Spinach rice

Name: Spinach rice
Yield: 2
Cuisine: /indian
Ingredients: 1½ tbs virgin coconut oil; 1 tbs chana dhal (or split yellow peas); 1 tbs white urad dhal (hulled dried black lentils; or use red lentils); 2 tbs coriander seeds; 1 tbs cumin seeds; ½ tsp fenugreek seeds; ½ tsp dill seeds or ½ tsp chopped dill; ½ tsp fennel seeds; 3 cups (550g) cooked rice of your choice; 2½ tbs virgin coconut oil; 1 tsp brown mustard seeds; 1 large onion, finely chopped; 5 garlic cloves, chopped; 500g English spinach or Ceylon spinach, cleaned and chopped; 3 Indian green chillies, chopped; ½ tsp chilli powder; ½ tsp ground turmeric; 2/3 cup chopped roasted macadamia nuts

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by Peter Kuruvita

Sep 19, 2018

“This simple one-pot recipe is great for when you’re hungry but time-poor” - Peter Kuruvita. This is an edited extract from Lands of the Curry Leaf by Peter Kuruvita and photography by Alan Benson (Murdoch Books, $49.99).

1½ tbs virgin coconut oil
1 tbs chana dhal (or split yellow peas)
1 tbs white urad dhal (hulled dried black lentils; or use red lentils)
2 tbs coriander seeds
1 tbs cumin seeds
½ tsp fenugreek seeds
½ tsp dill seeds or ½ tsp chopped dill
½ tsp fennel seeds
3 cups (550g) cooked rice of your choice
2½ tbs virgin coconut oil
1 tsp brown mustard seeds
1 large onion, finely chopped
5 garlic cloves, chopped
500g English spinach or Ceylon spinach, cleaned and chopped
3 Indian green chillies, chopped
½ tsp chilli powder
½ tsp ground turmeric
2/3 cup chopped roasted macadamia nuts

Method

1.

To temper spices, heat coconut oil in a small saucepan over medium heat and fry dhals for 2-3 minutes until lightly browned. Add coriander, cumin, fenugreek dill and fennel and fry for 1-2 minutes until fragrant, taking care fenugreek seeds don’t burn or spices will taste bitter. Remove from heat. Grind to a paste with a mortar and pestle. Set aside.
2.

If rice is hot, spread on a plate to cool and fluff grains with a fork to separate them. If using leftover rice, ensure grains are well separated. Heat oil in a wok or heavy-based frying pan over medium heat. Add mustard seeds, wait for them to pop, then toast, stirring often, for 1-2 minutes until golden. Add onion and garlic and fry, stirring, for a few minutes over medium heat. Stir in spinach, green chilli, chilli powder, turmeric, and tempered spice paste. Season.
3.

Cover and cook for 3 minutes or until spinach wilts. If the pan gets too dry, stir in ¼-½ cup water.
4.

Uncover and gently mix in rice, taking care not to break up grains. If there’s any excess moisture, cook for a few more minutes uncovered until evaporated.
5.

Check the seasoning, top with macadamias and serve.