Spinach khichdi

Wash and soak rice and lentils for at least 20 minutes.

Then add salt and turmeric powder to it. Add 3 cups of water I.e.,1:3 ratio (1 cup rice-dal, 3 cups of water). Pressure cook Khichdi.

Heat ghee, add cumin seeds, once they splutter, add onion, garlic and saute them.

Further add spinach puree and salt and cook for a couple of minutes.

Add cooked khichdi, mix well. Cook for 2-4 minutes on a slow flame. Then turn off the heat. You can add green chillies in spinach puree if you want spicy.

Serve hot with papad, curd etc.