Keerai sadham / Spinach rice

Ingredients:
Palak or any kind of keerai - 1 big bunch.
Cooked dhal - 1 cup
Rice - 2 cups (wash and soak in 6 cups of water)
Big onion - 2 (sliced finnely lengthwise)
Tomato - 2 (diced)
Green chillies - 3 (slit)
Curry leaves - 1 sprig
Chili powder - 2 tsp
Coriander powder - 2 tsp
Turmeric powder - 1/2 tsp
Salt to taste

For tempering:
Oil -2 tsp
Ghee - 1 tsp (optional)
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Asafoetida - 1/2 tsp

Method of preparation:
1) Heat oil and ghee in a pressure cooker. Add the tempering ingredients and saute for a few seconds.
2) Add the chopped onion, curry leaves, chilies and saute till the onions turn translucent.
3) Now add the diced tomatoes and cook covered on low flame till the onions turn pulpy.
:- use a regular plate to cover the cooker at this time and not the cooker lid.
4) Once tomatoes blend with the mixture add the chili powder, coriander powder, turmeric powder and salt to taste and saute for a few minutes.
5) Now add the finely chopped spinach and saute for a few minutes and then add the cooked dhal and mix well.
6) Pour in the soaked rice along with the water and mix well.
7) Check for salt and cover the cooker with the lid and wait for 3 whistles.
8) Open the cooker after the steam settles by itself and mix thoroughly. Add more salt if needed and mix well.
9) Serve hot with potato fry, colocasia fry, brinjal-drumstick fry or any other masala veggi of your choice.

Happy cooking :)