Creamy Spinach Dal KhichdiVeg

1

Wash the rice and moong dal thoroughly until the water runs clear. Soak them together for a few minutes.

2

Clean and chop the spinach finely or blend it into a smooth puree.

3

Heat ghee in a pressure cooker or deep pan. Add cumin seeds, mustard seeds, dry red chillies, and hing. Let them crackle.

4

Add chopped garlic, ginger, green chillies, and onion. Sauté until the onion becomes soft and light golden.

5

Add chopped tomatoes and cook until they turn soft and mushy.

6

Mix in turmeric powder and salt. Stir well to combine the flavors.

7

Add the chopped or pureed spinach and cook for a couple of minutes until the raw smell disappears.

8

Drain the soaked rice and moong dal, then add them to the cooker. Mix everything well with the spinach masala.

9

Pour in water and stir properly. Adjust water depending on how soft or thick you want the khichdi.

10

Close the lid and pressure cook until the rice and dal become soft and creamy.

11

Once the pressure releases naturally, open the lid and gently mix the khichdi. Add a little hot water if it becomes too thick.

12

Serve hot with ghee, papad, pickle, or curd.