First of all, cut onions, tomatoes, capsicum, green chillies and garlic and keep them aside. Boil the spinach, drain the water and make a paste. Now wash and soak basmati rice and lentils together and add salt as per taste and turmeric powder to the cooker and cook for 2-3 whistles. Now heat oil in a pan and add cumin and asafoetida. Then add onion, green chili, garlic, ginger, capsicum, mix well and fry for two to three minutes. Add tomatoes and cook for two minutes.

Now add all the dry spices and add spinach paste and mix well. Add sugar and lemon juice and mix. Now add the prepared khichdi and mix it well. Put coriander inside and cook covered for four to five minutes. Take out in a serving bowl. Now heat ghee in a pan and add finely chopped garlic and fry it for a minute, then add tempering to the khichdi. Put butter on top. Serve with hot curd, salad, pickle and papad.