For Khichdi

• In a pressure cooker, add ghee. Once it’s hot, add soaked yellow moong dal, toor dal, kolam rice, turmeric powder, salt to taste, and water as required. Give it a good mix.
• Cover it with the lid and let it cook for 3-4 whistles or until everything is cooked.
• Keep it aside for further use.

For Paste

• In a bowl, add green chillies, ginger and tender coriander stems. Transfer it into the mixer grinder jar and grind it into the smooth, fine paste.
• Keep it aside for further use.

For Lasooni Palak Khichdi

• In a handi, add ghee and oil. Once hot, add prepared paste and onion. Cook for a while or until the onion gets translucent.
• Add spinach, salt to taste and sugar. Let it cook for 4-5 minutes.
• Add water, cooked khichdi and tomato. Cook for another 7-8 minutes.
• Transfer it into the serving dish or bowl and garnish it with prepared tadka and coriander sprig.
• Serve hot.

For Tadka

• In a pan, add ghee. Once it’s hot, add dry kashmiri red chillies, garlic and cumin. Let them splutter.
• Add a pinch of asafoetida, degi red chilli powder and little water. Bring it to a quick boil.
• Turn off the heat and keep it aside for further use.