Palak Khichdi

Cook Rice and Dal

1 cup sona masoori  rice, soaked for 30 minutes and washed
1 cup yellow split moong dal, soaked for 30 minutes and washed

1/2 tsp turmeric powder
1/2 tsp ground black pepper
1/2 tsp salt
6 cups water

Pressure cook all the above for 5 whistles. 

Spinach Puree

6 ounces TJ spinach
2 Serrano pepper
1/4 tsp salt

1/2 cup water

Add serrano pepper, salt, spinach (IN BATCHES) to vitamin and blend until smooth. 

Khichdi

1 tbsp coconut oil
1 tsp cumin seeds
2 cardamoms
1" cinnamon
1 bay leaf
2 dried red chili, broken and seeds removed

Heat oil in a pan, add cumin seeds, cardamom, cinnamon, bay leaf and red chilies, sauté. 

1 cup onion, chopped

Add onion, sauté for 5 minutes in medium flame.

1 tsp ginger, grated
1 tsp garlic, grated

Add ginger, garlic, sauté for a minute.

1 cup tomato, chopped

Add tomatoes, sauté until tomatoes are mushy.

Add palak puree to the pan, cook for 5 minutes or until the palak color changes.

Add the pressure cooked rice and moong dal.

2 cups water
1 and 1/2 tsp salt

Add water, salt, mix well, adjust the consistency as required. Simmer and boil for 5 minutes to till the kichadi absorbs the palak flavor.

Serve with cucumber raita.

Taste Note: Tastes AWESOME
Source: hebbarskitchen