Palak khichadi

Wash and soak dal and rice. Puree the palak. Make a paste of ginger, garlic and green chillies.

Heat oil add the paste saute it. Add the onion, potatoe and palak puree. Mix well. Add spices. Add salt.

Cover and cook for 1-2 minutes. Add the dal and rice. Cover the lid and get 2-3 whistles. Allow the pressure to release on its own. Open the lid.

Heat ghee, season it with curry leaves and dry red Kashmiri chillies.

Serve with salad and curd.