Lasooni Palak Khichdi

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
1/2 tsp salt
1/4 cup mint leaves
1/4 cup cilantro leaves
2 garlic cloves

1/2 cup water

Addle the above to vitamin and blend until smooth. If needed, add water to blend to smooth paste.

1st Tadka

1 tbsp coconut oil
1/2 tsp cumin seeds
2 dried red chili, broken and seeds removed

Heat oil in a pan, add cumin seeds, allow the cumin seeds to crackle. Add red chilies, sauté. 

1 cup onion, chopped

Add onion, sauté for 5 minutes in medium flame.

1 tsp ginger, grated
2 tbsp garlic, chopped

Add ginger, garlic, sauté for a minute.

1 cup tomato, chopped
1/2 tsp salt
1/2 tsp garam masala
1 tsp cumin powder
1 tsp coriander powder (it asks for 1 tbsp)

Add tomatoes and all the spices, sauté until tomatoes are mushy.

Add spinach puree to the pan, cook for 5 minutes on medium flame.

Add the pressure cooked rice and moong dal, mix well.

2 cups water 
3/4 tsp salt

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

1 tsp lemon juice

Add lemon juice and mix well.

2nd Tadka

1 tbsp coconut oil
4 garlic, sliced
2 whole red chilies
1/2 tsp kashmiri red chili powder

Heat oil in a small pan, add garlic slices, whole red chilies, sauté until light brown. Add kashmiri red chili powder. As soon as you add the red chili powder, pour the tadka over the kichadi and serve. 
Serve with mint cucumber raita.

Taste Note: Tastes GREAT. This recipe is no means bad, but I loved Palak Khichdi by hebbarskitchen much better than this one.
Source: Your Food Lab