### TranslatedIngredients: 1 cup Rice,1/2 cup Masoor Dal (Whole),2 cups Spinach Leaves (Palak) - roughly chopped,2 inch Ginger - chopped,1/4 teaspoon Asafoetida (hing),1 teaspoon Panch Phoran Masala,1 Cinnamon Stick (Dalchini),2 Bay leaf (tej patta),1/2 teaspoon Turmeric powder (Haldi),2 Cardamom (Elaichi) Pods/Seeds - crushed,2 Green Chillies,2 Tomatoes - chopped,2 tablespoons Ghee,Salt - to taste ### PrepTimeInMins: 25 ### CookTimeInMins: 45 ### TotalTimeInMins: 70 ### Servings: 2 ### Cuisine: Indian ### Course: Dinner ### Diet: High Protein Vegetarian ### TranslatedInstructions: To begin making the Masoor Dal and Palak Khichdi, firstly clean and wash the rice, masoor dal and soak for 15 minutes.Wash the spinach leaves and make puree in a blender with no extra water added to it. Keep it aside. Heat the pressure cooker with ghee. Once the ghee is hot, add bay leaf, cinnamon stick, cardamom, asafoetida and saute it for about 20 seconds.Now add the tomatoes, green chillies and let it cook till the tomatoes turn soft and mushy.Once the tomatoes are soft, add in the ginger, turmeric powder and panch phoran masala. Finally add the soaked rice, masoor dal, spinach puree and salt along with 3 cups of water.Pressure cook the Masoor Dal and Palak Khichdi for 4 to 5 whistles and turn off the heat.Once done, top the Masoor Dal and Palak Khichdi with a tablespoon of ghee and serve hot.Serve Masoor Dal and Palak Khichdi along with Gujarati Kadhi or Boondi Raita and Papad for a comforting weeknight meal.