Palak Khichdi

Put the soaked rice, split green mung beans, turmeric powder, some of the salt and the measured water straight into a heavy pressure cooker. Cook for exactly 4 whistles, so the rice and dal break down completely into a soft, mushy mixture.

Meanwhile, heat the ghee in a heavy pan or kadhai until hot. Add the cumin seeds and let them splutter to release their aroma.

Add the chopped garlic. Fry it until it turns a deep, well-toasted golden brown. That toasted garlic is where the dish gets its flavour. Stir in the asafoetida and the crushed green chillies straight away.

Add the finely diced onions and stir-fry until they turn translucent. Follow with the chopped tomatoes and cook until they break down completely.

Cascade the hyper-vibrant, hyper-processed spinach puree directly into the active breach. Command a fierce 3-4 minute reduction over medium heat, utterly annihilating the raw chlorophyll astringency while concentrating the verdant flavors.

3–4 min

Let the pressure release naturally. Open the cooker and mash the soft rice and dal together with a heavy spoon until smooth and even.

Add the mashed rice and dal to the hot spinach masala. Mix well. Adjust the consistency with boiling water until it flows slowly and richly. Check the salt.

Cover and leave it on a very low simmer for 2-3 minutes so the flavours come together. Turn off the heat and serve piping hot.

2–3 min