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 –

1. Heat oil in a wok
2. Fry the cashews till golden brown and set aside
3. In the same oil, add mustard seeds and dry red chilli
4. Add chana dal, urad dal and asafoetida powder
5. Add cinnamon stick
6. Add garlic and let it turn brown
7. Now add onions and fry till light brown
8. Add spinach leaves and cook till it wilts
9. Add rice and mix well
10. Sprinkle a little water if required
11. In the end, add fried cashews and ghee. Cover for 10 minutes and serve hot