
Ingredients–
- 1 cup leftover rice
- 1 cup spinach leaves, chopped finely (can be puréed too)
- 1 small onion, finely chopped
- 5-6 cashews
- Salt to taste
- 3 pods garlic, sliced thinly
- A pinch of mustard seeds
- 1/4 tsp chana dal
- 1/4 tsp urad dal
- 1/2” piece cinnamon
- 1/8 tsp turmeric powder
- A pinch of asafoetida powder
- 1 dry red chilli, broken
- 1 tbsp oil
- 1/2 tsp ghee
Method –
- Heat oil in a wok
- Fry the cashews till golden brown and set aside
- In the same oil, add mustard seeds and dry red chilli
- Add chana dal, urad dal and asafoetida powder
- Add cinnamon stick
- Add garlic and let it turn brown
- Now add onions and fry till light brown
- Add spinach leaves and cook till it wilts
- Add rice and mix well
- Sprinkle a little water if required
- In the end, add fried cashews and ghee. Cover for 10 minutes and serve hot