My very first recipe with Parsley. I have dried parsley for making pasta but I I never bought the fresh leaves. Last week, instead coriander bunch, unknowingly I bought parsley. I used fresh parsley for making pasta and it was delicious. I had some of them and used it for this scrumptious rice. It was very tasty and flavourful.
Parsley is an excellent of Vitamin K and Vitamin C as well as a good source of Vitamin A, folate and iron. It is the world's most popular herb and it derives its name from the Greek word meaning "rock celery". Parsley helps prevent skin cancer, diabetes prevention also its improving bone health.
INGREDIENTS:
Parsley - 1 cup chopped finely
Rice - 1 cup
Toor dhal - 1/4 cup
Onion - 1 finely chopped
Garlic - 3 cloves chopped
Tomato - 1 finely chopped
Garam masala - 1 tsp
Salt - as needed
To Temper:
Oil - 1 tsp (I used olive oil)
Cumin seeds - 1 tsp
Red chillies - 3 to 4 break into pieces
Hing / Asafoetida - a pinch
HOW TO MAKE:
Wash parsley and chop them. Keep aside. Heat oil in a pressure cooker add cumin seeds. Add chopped onion, garlic and red chillies. Add needed salt. Allow them to transparent then add chopped tomatoes. Add garam masala. Mix them well.
Add chopped parsley blend them with the masala. Wash rice and dhal together and add them in the masala. Add four cups of water and check salt and add if required. Cover the lid and allow to 3 whistles. Serve with any raitha or fries.
TIPS:
Ghee can be added instead oil.
Add mixed veggies to make it rich.
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