Mustard Greens Rice

          Since I have to pack lunch everyday for the husband and the daughter, and they usually take rotis or rice I try out different versions of mixed rice, one such is this mustard greens rice. I had bought them actually to make the famous sarson ka saag, but then ended up making this rice with the mustard greens, the other dish has to wait for another day. I didn't have  a clue, how this was going to turn out but the final product didn't disappoint me, it was very delicious..

Need To Have

• Basmati Rice - 2 + 1/2 cup
• Chopped Mustard Greens - 2 cups packed
• Chana Dal - 1/2 cup
• Peanuts - 1/4 cup
• Onion - 1 big chopped
• Garlic - 5 cloves chopped
• Tomatoes - 3 medium chopped
• Turmeric Powder - 1/2 teaspoon
• Red Chilli Powder - 1 + 1/2 teaspoon
• Coriander Powder - 2 teaspoons
• Panch Phoran - 1 + 1/4 teaspoon

Method
          Wash and soak the basmati rice for half an hour, also soak the chana dal for the same amount of time. Cook the rice with 5 cups of water, and cool it. Heat oil, add the panch phoran, once it starts spluttering, add the peanuts, roast for a 2 or 3 mins, then add the drained chana dal, saute for 2 mins. Then add the garlic and the onions, saute till the raw smell of garlic goes away, add the tomatoes, salt, turmeric, chilli and coriander powder, saute well till the tomatoes break down. Now add the chopped greens, saute for 2 more mins, then cover and cook for 5 mins. Remove lid, mix everything till dry. Mix it with the rice and serve with some raitha.

Sending it to Erivum Puliyum for Sangee's Show Me Your "Hits" - Iron Rich Foods event and
                to Simply.Food for Sara's Cooking With Love - Dad event.


Note
If you don't have panch phoran add an equal amount of mustard seeds, cumin seeds, fenugreek seeds, fennel seeds and onion seeds (nigella).
Check the greens, if it's not cooked, cook for some more time.