Spinach Millet Khichuri

Make Spinach purée and set aside. Wash Moong Dal, Millet, Rice in separate bowls and set aside.

In a pan, heat ghee and add hing, cumin seeds, spinach purée. When boiling add Moong Dal, Rice, Millet, and add 3 cups water. Cook on low flame.

Keep stirring and you don’t want the bottom to burn. Add salt and more water if needed.

When done add little ghee.

In another pan, add ghee, cumin seeds, hing, whole red chillies and pour on Khichuri.

Enjoy hot.