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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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