Palak Khichdi

Servings: 2

Ingredients:

Content	Quantity	Comment
Palak	1 small bunch	Just stems are enough. Washed and drained.
Jeera	1 tsp
Ghee	2-3 tbsp
Moong dal	¼ cup
Rice	1 cup	Use cooked rice for easy cooking. If using raw rice wash and soak for 10mins.
Onion	1 small	Chopped
Water	For cooking
Salt	To taste

Method:

Wash and pressure cook moong dal for 2 whistles on low flame. 

                 

Heat water with salt in a vessel, once it starts boiling, add the spinach stems and cook for 5 mins or till the stems are soft. Drain and run cold water through it. Grind it to a smooth paste.

                 

Once the pressure releases, add the rice, water (if cooked rice add water just to cover it, if raw rice add 2 cups of water), palak puree and pressure cook for 3-4 whistles. Set it aside to cool.

                

Heat ghee in a pan. Add jeera. Once it starts popping, add onions, a pinch of salt, and saute till translucent. Add cooked rice, salt to taste and water to required consistency and simmer.

               

Serve hot with curd, pickle.....