Blanching
In a pan boil water and add spinach and salt and let it sit for 30 seconds. Remove and submerge in iced cold water immediately.

Remove and add the blanched spinach in a blender jug. Add fresh coriander, mint, garlic and green chillies. Blend it until puréed. Set aside.

Khichadi:-
Wash the rice and mung daal thoroughly and soak for 30 minutes. On medium heat cook the khichadi adding 3 cups of water, turmeric and salt. Pressure cook for 3 whistles.

Tadka:-
In a pan add ghee and cumin seeds. Add asafoetida, chopped ginger, garlic, red chillies. Add onions and cook until translucent. Add in tomatoes, cumin and coriander powder and salt. Cook on medium heat for couple of minutes and add splash of water.

Once the tomatoes are cooked add in the spinach purée and cook on medium heat while stirring for 3 to 4 minutes. Add in the cooked khichadi and mix well.
Add lemon juice and mix. Transfer in a serving dish.

Final tadka:-
In a pan add 1 tablespoon ghee and add sliced garlic and cook until lightly golden. Add in asafoetida, red chillies and red chilli powder. Pour the tadka on top of the khichadi.
Enjoy on its own, with yogurt or raita.