reparation Time: 10 minutes
Cooking Time: 20 minutes
Makes 4 servings
Ingredients:
•   ½ bunch of spinach, cleaned and chopped
•   ¾ cup rice, washed
•   ½ cup toor dal, washed
•   1 tablespoon oil
•   ½ teaspoon mustard seeds
•   ½ teaspoon cumin seeds
•   1 tomato, finely chopped
•   2 inch ginger, finely chopped
•   ¼ teaspoon cinnamon powder
•   1 bay leaf
•   ½ teaspoon turmeric powder
•   ½ teaspoon red chilli powder
•   ¼ teaspoon asafoetida
•   1 tablespoon jaggery
•   1 tablespoon lemon juice
•   Salt to taste
•   1 tablespoon ghee
Method:
•   Heat the oil in the same pressure cooker over medium heat. Once the oil heats add mustard seeds.
•   Add cinnamon powder, bay leaves, ginger, tomatoes, turmeric powder, red chilli powder, asafoetida and sauté for 5 minutes.
•   Add the chopped palak, washed rice and dal, salt, jaggery, 3 cups of water and cover the pressure cooker.
•   Pressure cook the khichdi for 4 whistles and turn off the heat. Allow the pressure to release naturally.
•   Add lemon juice and ghee and serve hot.
Nutritive value per serving:
•   Calories: 194 Kcal
•   Protein: 4.5 g
•   Fat: 4 g
•   Carbohydrates: 30 g
