Firstly, take 1 cup basmati rice, ½ cup moong dal and ½ cup toor dal. Rinse and soak for 15 minutes.

Drain off the water, and transfer to the pressure cooker.

Add ½ tsp turmeric, ½ tsp ghee and 4 cup water.

Cover and pressure cook for 2 whistles.

In another pan, boil enough water to blanch 1 bunch palak.

Once the palak is blanched, dip in cold water. This helps to retain the bright green colour of palak.

Now transfer to the mixer jar, add few coriander, few mint, 3 clove garlic, 1 inch ginger and 4 chilli.

Grind to a smooth paste. Keep aside.

To prepare the khichdi, heat 2 tbsp oil. Add 1 tsp cumin and pinch hing.

Add 1 onion and saute till the onion softens.

Keeping the flame on low, add ½ tsp of cumin powder, ½ tsp of coriander powder, and 1 tsp of garam masala.

Saute till the spices turn aromatic.

Now add 2 tomato and saute till the tomato softens.

Now add cooked rice and dal, 1½ cup water, 1 tsp salt and mix gently.

Boil for 5 minutes, adjusting the consistency as required.

To prepare the tempering, heat 1 tbsp ghee. Fry 5 cloves garlic till they turn golden brown.

Turn off the flame, add ¼ tsp chilli powder and mix well.

Pour the tempering over khichidi and mix well.

Finally, enjoy Palak Khichdi Recipe with pickle and raita.