Recipes Palak Khichadi (Spinach Rice)

Ingredients
1 Bunch Fresh Spinach
1 cup Chopped Coriander
1 Cup Rice
1 Cup Moong Daal
2 tbsp Ginger Garlic Crushed
2 tbsp Finely Chopped Green Chilli
1 Cup Sliced Onion
1/2 Cup Tomato
2 tbsp Curd
1 tsp Turmeric Powder
1 tbsp Red Chilli Powder
2 tbsp Whole Spices (1 Star
Anis, 1 Bay leaf, 1 Black Cardamom, 1/2 inch Cinnamon Bark)
1 tsp Asafoetida to Taste Salt
1 tsp Musturd Seeds
1 tbsp Cumin Seeds
5-7 Curry leaves
3 tbsp Ghee

Method
1. Soak Rice and Daal together for 1 hour. Take pressure Cooker, Take rice and daal and add almost 5-6 cup of water, All whole spices, Ghee almost 1 tbsp, turmeric and salt to taste. Mix it well. And cook them on medium heat for 3 whistle. (If you do not want to pressure cook, just cook it on pan until rice and daal get mushy.)

2. As soon as our rice gets ready we will start making tadka for it. For that we add ghee on pan or kadhai, put musturd seeds in it as soon as oil gets hot. As musturds seeds starts to crack add cumin seeds, curry leaves, and green chillies. Let them cook for 1/2 min.

3. Add ginger garlic and onion it and stir it until it starts getting golden. Add red chilli powder, Little Turmeric and Asafoetida in it. Mix it well.

4. Add spinach in it with cup of water and let it cook for 3-4 min. Add Curd in it.

5. As mixture starts boiling add cooked rice and daal. As we have already added salt while cooking rice and daal, carefully add salt accordingly. This khichadi is supposed to be semi liquid. So if you think its getting dry add curd or little more water. Put lid on it.

6. Let the khichadi cook for 4-5 mins. And Serve it hot with ghee on top of it.

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