Ingredients:

Moong dal 1 cup

Basmati rice 1 ½ cups

Water as required

Salt 1 tbsp

Turmeric powder 1 tsp

Palak 1 bunch

Water as required

Salt

Chilled water

1st Tadka:

Ghee 1 tbsp

Oil 1 tbsp

Jeera 1 tsp

Dry red chili 3 pcs

Hing ½ tsp

Onion, chopped ½ cup

Garlic, chopped

Ginger, chopped 1 tsp

Green chili, chopped 1 tsp

For dal khichdi:

Tomato, chopped ½ cup

Red chili powder 1 tsp

Turmeric powder ½ tsp

Coriander powder 1 tsp

Garam masala a pinch

Coriander, chopped 1 tbsp

For palak khichdi:

Jeera powder 1 tsp

Turmeric powder ½ tsp

Red chili powder ½ tsp

Garam masala a pinch

Coriander powder 1 tsp

Salt 1 tsp

Tomato, chopped ½ cup

2nd Tadka:

Ghee 2 tbsp

Jeera 1 tsp

Garlic, chopped 1 tbsp

Hing 1 tsp

Red chili powder 1 tsp

Method:

Start by washing and soaking moong dal and basmati rice for 1-2 hours. Then, in a pressure cooker, mix the soaked moong dal, basmati rice, turmeric powder, salt, and water. Cook them for 2-3 whistles on a medium-low flame.
For the tadka (tempering), heat a pan and add ghee, oil, jeera (cumin seeds), dry red chili, and hing (asafoetida). Let it sizzle, then add chopped onion and sauté until golden brown. Add chopped garlic, followed by chopped ginger and green chili. Divide the tadka into two pans.
Basic Khichdi:
In the pan with sautéed onion and garlic, add chopped tomatoes, red chili powder, turmeric powder, coriander powder, and garam masala. Sauté the mixture.
Combine the cooked rice and dal mixture with the tadka. Cook for 1-2 minutes.
In a small pan, add ghee, jeera, chopped garlic, hing, and red chili powder. Sauté until golden brown.