Ram Khichadi….From the kitchen of Vidhi Daga

To serve 6

Ingredients:

1cup Rice/Chinor…not basmati, cooked separately from Daal

3/4 cup Yellow split Moong Daal…Dhuli, cooked seperately but should not mash completely…khadi

750 gms Spinach, boiled and pureed

3 medium sized onions sliced thin

3 tbsp Ginger garlic paste

3 Medium sized tomatoes chopped finely

1 cup coriander chopped

Masala
1 tbsp sesame seeds
1tsp Rai
4-5 dry red Chillies
2-3 bay leaves
2 tbsp dhania powder
1/2 tsp Garam masala
2 tbsp ghee
Salt to taste

Method:

Take ghee in a pan, add rai and let it crackle. Add sesame seeds, dry red Chillies, bay leaves.

After a minute, add onions and saute them till they start turning brown, add Ginger Garlic paste, cook for 2 mins.

Add tomatoes, cook till they are tender. Add coriander powder and coriander (save some for garnishing)

Now add your spinach puree, bring it to a boil and let it simmer for 7-8 minutes till the spinach changes it’s colour.

Add the Rice and Moong daal, Garam masala and salt. Let it cook for 5 mins. Add water if needed.
Serve with lemon wedges.

Note… Tastes good with onion tomato raita.