For making Khichdi.. wash and soak yellow moong dal and rice for 2 hours. Pressure cooker with enough water and salt for 4-5 whistles.
Wash and blanch spinach. Cool and grind in mixer jar to make purée.
Chopped onion and tomato. In cooking pan add, heat ghee. Add cummin seeds, asafoetida..as splutter add chopped green chillies ginger/ paste, curry leaves,bay leaf, dry red chillies. Saute for few seconds.
Add chopped onion and tomato pieces,salt and saute for 2 minutes.
Add cooked Khichdi, spinach/ palak puree, garam masala,salt to taste. Mix well and cook for 2-3 minutes.
Side by side prepared dabka kadhi on other gas. Whisk curd and water to make buttermilk. Add besan and whisk again. Pour in vessel. Add chopped green chillies+ ginger, salt and jaggery in it. Keep for boiling.
In small mixing bowl add besan,salt and red chilli powder. Mix well add little water to make pakoras batter. As Kadhi start to boil, take little little besan batter (like pakoras) and drop gently in boiling kadhi. Boil for few minutes.
In small tadka pan add heat ghee. Add cummin seeds and asafoetida as splutter add dry round red chillies,curry leaves. Off the flame. Pour this tempering/tadka on boiling dabka kadhi. Boil for 2 minutes. Garnish with chopped coriander leaves.
I had leftover little cabbage cutlets mixture. In it added little bread crumbs, made heart shaped cutlets,rolled in semolina and roasted on grill pan with little oil on both sides till crispy golden.
Serve/ Relish Delicious Hot Palak Khichdi with Dabka Kadhi and cutlets.
