Nutritious green khichdi made with pureed spinach, garlic, and split green gram.
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Wash the rice and moong dal together under running water until clear, then soak for 20 minutes.
Blanch the spinach leaves in boiling water for 2 minutes, shock in ice water, and blend into a smooth green puree.
In a pressure cooker, combine the soaked rice, dal, turmeric, salt, and 4 cups of water; cook for 3-4 whistles until soft.
Heat ghee in a large pan and add cumin seeds; once they splutter, add the minced garlic and sauté until golden brown.
Add the chopped onions and green chilies to the pan, sautéing until the onions become translucent.
Stir in the spinach puree and garam masala, cooking for 2-3 minutes on medium heat to incorporate the flavors.
Add the cooked rice and dal mixture to the spinach tempering, mixing well and adding the remaining 0.5 cup of water if a thinner consistency is desired.
Simmer for 2 more minutes, adjust salt to taste, and serve hot with a dollop of extra ghee.
