reparation Time: 10 minutes Cooking Time: 20 minutes Makes 4 servingsIngredients:• 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 gheeMethod:• 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
