Easy Palak Dal Khichdi

Most unusually, it rained in Mumbai this month. It was pleasant and foggy and then it drizzled. It got colder and for the first time in ages, I was walking around in my Mumbai home wearing socks. And weather like that is perfect for something warm, soul warming, homely and quick. The focus here is on quick. Because I have recently realised that I am a married cook. That means, when I am married, I am a voracious cook. When I am not married (which basically refers to being alone at home) I take every possible shortcut. This is one of them.

Try it. It's easy, pairs well with curd, roasted papads, raita, or any spicy pickle.

Name: Palak Dal Khichdi

Prep Time: 20 Minutes

Cooking Time: 15 Minutes

Recipe Source: Me :)

Serves: 2

You need:

1 1/2 cup rice, washed, soaked

1/2 cup masoor dal, washed soaked

1 potato, peeled, chopped

1/2 bunch of spinach, washed thoroughly, chopped roughly

1 onion, chopped

6-7 stalks of fresh green garlic and stalks, washed finely chopped

1/2 tsp jeera / cumin

1 big green chilli chopped

1/2 tsp hing / asafoetida

1/2 tsp jeera / cumin powder

1/2 tsp haldi / turmeric

1 tsp dhania / coriander powder

Dash of garam masala (optional)

Oil

Salt

1 tbsp ghee

Here's how you make it:

- Heat some oil in a saucepan. When it's hot, throw in the cumin seeds, let them pop, then add the onion, potatoes, green chilli. Stir about a bit.

- Add the haldi, hing, green garlic and stalks. Mix again. Once the onions turn a bit tender, the potatoes look slightly caramelised, add the spinach, some salt. Let the spinach wilt. Give it about 3-4 minutes on medium flame.

- Then add the jeera powder, dhania powder, mix. Throw in the rice and dal, adjust salt. Move to high flame. When the rice feels like it's sticking slightly to the saucepan, add 2 cups of water. Adjust salt again. Add that dash of garam masala. Cover and cook. I usually put some water on the lid to prevent sticking. Roughly 7-8 minutes should be enough.

- Open, stir in the ghee lightly. Allow it to cool slightly but do serve it while it's still quite warm with whatever side suits you.