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Cooking Spinach Khichdi (wl)

Tablespoon (tbsp)
— the amount a tablespoon can hold
Teaspoon (tsp)
— the amount a teaspoon can hold
Split
— to divide, or to make something divide, into two or more parts
Blanch
— to prepare food, especially vegetables, by putting it into boiling water for a short time
Spinach
— a vegetable with large, dark-green leaves that are cooked or eaten in salads
Bay leaf
— the dried leaf of the bay tree that is used in cooking as a herb
Cumin
— the dried seeds of the cumin plant, used in cooking as a spice (= to give a strong taste and smell to the dish)
Pod
— a long thin case filled with seeds that develops from the flowers of some plants, especially peas and beans
Cinnamon
— the inner bark of a south-east Asian tree, used in cooking as a spice, especially in sweet foods
Ginger
— the root of the ginger plant used in cooking as a spice
Turmeric
— a yellow powder made from the root of an Asian plant, used in cooking as a spice, especially in curry
Purée
— food in the form of a thick liquid made by pressing and mixing fruit or cooked vegetables in a small amount of water
Raw
— not cooked
Lentil
— a small green, orange or brown seed that is usually dried and used in cooking, for example in soup or stew
Stirring spoon
— a spoon that is used in cooking to mix ingredients

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