Paruppu Keerai Sadham is one such perfect food for lunch box, usually when it’s spinach most of the kids you bring back the box home, happens in my home too. So, thought of preparing something which would be liked and most important not easier to separate the spinach from rice for my kid’s lunch box and this resulted in Paruppu kerria sadham / lentil spinach rice.
CLICK HERE for more Vegetarian recipes
Paruppu Keerai Sadham / Lentil Spinach Rice
Paruppu keerai sadham was delicious with mild spiciness, mashing consistency and easy to consume in school. Most important with the wonderful health benefits of paruppu and keerai / Lentil and Spinach. Give a try…
- Rice – 1 cup
- Split pigeon peas / Tuvaram paruppu / Toor dal – ½ cup
- Spinach (Amaranth / Arakeerai) – 2 handsful
- Mustard seeds / Kadugu – ¼ tsp
- Cumin seeds / Jeeragam – ¼ tsp
- Curry leaves / Karuvepillai – a sprig
- Onion / Vengayam – 1 no
- Tomato / Thakkali – ½ no
- Turmeric powder / Manjal podi – ¼ tsp
- Cumin powder / Jeeraga podi – 1 tsp
- Red chilli powder / Vathal podi – ½ tsp or green chilli / Pachamillagai – 1 no (optional)
- Oil / Yennai – 1 ½ tbsp
- Salt / Uppu to taste
Spices, onion and tomato getting sauted
with spinach / Keerai
with rice and lentil / arisi paruppu
with spice powder
about to boil
after pressure cook
Paruppu Keerai Sadham / Lentil Spinach Rice
- Peel and finely chop the onions to small pieces.
- Roughly chop the tomatoes.
- Wash the lentils and rice together, drain the water and keep it aside.
- Wash the spinach leaves and keep it aside.
- Heat oil in a pressure cooker, add the mustard, cumin seeds, curry leaves and wait until it crackle.
- Add the onions and cook until the turn golden brown.
- Add the tomatoes and cook until they turn mushy.
- Add the rice lentil followed by spinach leaves, cook for a min.
- Add the turmeric powder, cumin powder, chilli powder (optional) followed by salt and cook for a min.
- Pour water (1 cup +1/2 cup of lentils pour 3 cups of water), bring it to boil and pressure cook for 4 whistles or until they come to mashing consistency.
- Remove the lid when the pressure subsides, drizzle a tbsp of ghee, stir it well.
Serve hot with appalam / pappad or vadagam / crackers.
Broccoli Paneer Rice is a healthy, delicious, one pot meal that can be made in minutes and so this would go perfect for lunch box. Usually I have seen most of the people saying no to Broccoli, but when it comes to the health benefits it has loads in it. And so, thought of infusing broccoli with rice as a main ingredient and paneer which my kids like to the core as a secondary ingredient. I was little worried when I prepared this rice, as I gave a try directly for my kid’s lunch box, and I prepared little steamed rice too, so that I can use it as a backup if this Broccoli Paneer rice doesn’t work. But the rice was yum and unimaginable.
I have induced coconut oil, you can substitute it with ghee/clarified butter or any cooking oil.
CLICK HERE for variety rice recipes.
Taking this to Fiesta Friday #156 hosted by Angie@thenovicegarderner.
Health Benefits of Broccoli: Broccoli is well known for preventing cancer, it reduces cholesterol as it is packed with soluble fiber, it helps in bone health, good for heart health, also it helps in digestion and prevents constipation.
Let me share the recipe…
Broccoli Paneer Rice
- Broccoli – 1 no (medium size)
- Paneer – 150 gm
- Basmati / Long Grain Rice – 2 cups
- Coriander leaves – a fistful
- Mint leaves – a fistful
- Green chilli – 2 nos
- Garlic – 5 cloves
- Cloves – 3 nos
- Cinnamon – 1 stick
- Star Anise – 1 no
- Coconut milk – 2 cups
- Chilli powder – ¾ tsp
- Coriander powder – 2 tsp
- Salt to taste
- Coconut oil – 1 ½ tbsp.
Making of Broccoli Paneer rice –
- Wash and separate the florets of broccoli (medium size).
- Cube the paneer to medium size pieces.
- Grind coriander leaves, mint leaves, green chillies and garlic to a fine paste by adding little water.
- Heat oil in a pressure-cooker or heavy bottomed vessel, add the cloves, cinnamon and star anise, wait until they crackle.
- Add the broccoli followed by chilli powder and coriander powder, cook for few mins.
- Pour the ground mixture (coriander leaves, mint leaves, green chillies and garlic paste) and cook for few mins or until the raw smell goes off.
- Add the cleaned rice, followed by salt and cook for few mins.
- Pour the coconut milk and water (in equal proportion), pressure-cook for 3 whistles or if using a heavy bottomed vessel, cover and cook until the rice is cooked.
- Meanwhile heat a tsp of oil in pan, add the paneer pieces and cook them on both sides until they turn golden brown in color.
- Remove the lid when the pressure releases, give a gentile stir and add the roasted paneer, give a gentle stir and serve.
Serve hot with raita and any deep fry. I have accompanied it with Potato chips.
Lunch Box – 11 has Egg rice, Chapathi, Mushroom Korma and lime pickle. Very easy and kids love this combination, also can be prepared in 30 mins.
Chapathi, Egg Rice and Mushroom Gravy