Rinku's Rasoi

INGREDIENTS
For the Daal:
• 1 /2 cup moong daal (socked) 1 /2 cupnquinoa (soaked)
• 2 cups water
• 1 tsp ghee
• 1 tsp oil
• 1 tsp mustard seeds
• 1 tbsp chopped garlic
• Turmeric, to taste
• Salt, to taste
For the Spinach:
• 2 cups spinach
• 2 green chillies
• Hot water (for blanching)
• Salt, to taste
For the Tadka (Tempering):
• ¼ cup ghee
• Small garlic cloves, finely chopped
• Dry red chillies

METHOD
1. Cook the khichdi — Heat ghee and oil in a pot. Splutter mustard seeds, then sauté chopped garlic until golden. Add soaked moong daal and quinoa, water, turmeric, and salt. Cook until the khichadi is completely soft and tender.
2. Make the Spinach Purée — Blanch spinach in hot water for a minute. Drain and blend with green chillies and a pinch of salt until smooth. Stir the purée into the cooked daal and mix well.
3. Make the Lasooni Tadka — In a separate pan, heat ¼ cup ghee. Add finely chopped garlic and dry red chillies. Fry until the garlic turns golden and fragrant.
4. Finish & Serve — Pour the sizzling tadka over the khichadi palak. Mix well and serve hot with dahi or chhash. ✨

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