Take rice and green moong dal in a large bowl and Wash the rice and lentils 3-4 times with clean water. Then soak them together in 5 cups of water for about 1 hour.
Rinse the palak or spinach leaves well and then in a mixer or blender, make a smooth puree of the spinach adding very little water. Keep the spinach puree aside.
In a pressure cooker heat 2 tbsp ghee and add 1/4 tsp asofedieda saute 1/2 tsp cumin, 1 bay leaf and cloves, also saute onion, till they turn slightly golden. Add ginger garlic paste and 1 green chilli. Saute for few seconds.
Add 1 tomato and saute till the tomatoes turn soft and mushy. Add salt, turmeric powder, red chilli powder and garam masala, mix well and sauté 2-3 minutes.
Add palak puree and cook for 5 minutes or till palak changes colour.
Add the rice and green moong dal to the spinach mixture with water. Stir well. Pressure cook the khichdi on medium flame for 2 whistles.
Once the pressure settles down on it's own, remove the lid. Khichadi is ready.
While serving, pour the palak khichdi in bowls or plates and top it with ghee.
Note:-If the khichdi looks thick, then you can add some hot water and simmer for a few minutes.
