Soak chana dal for 4 hours. Also soak both rice for 1 hour. Drain and take all 3 and take into a pressure cooker.

Add in salt, 1/2 tsp haldi and 1/4 tsp hing. Add in 5-6 cups of water. Add in 1 tbsp homemade ghee. Cook to 4 whistles. Allow the pressure to subside naturally.

Meanwhile, ready the vegetables. Hand pound 8 garlic, ginger and chillies.

Chop the onions, tomatoes and remaining garlic.
In an earthen vessel, take 2 tbsp homemade ghee, add in jira.

Add in half of the chopped garlic. Cook the garlic well. Add in chopped onions and add in the pounded ingredients.

Add in salt for faster cooking. Cook onions well. Add in the tomatoes. Cook for 1 minute.

Add in the dry masalas and cook for 1 minute. Add in the chopped palak.

Cook for 1 minute. Add in 1/2 cup water and bring to a boil. Mix in the cooked khichdi and mix. Some of the chana dal that remains whole, enhances the taste of the khichdi.

Now make the final tadka before serving.
In 1 tbsp ghee add the remaining chopped garlic and cook until reddish on medium slow flame. Switch off gas. Add in 1/4 tsp chilli powder. Add into the cooked khichdi.

Garnish with coriander.

Serve immediately with papad, spring onions and pickle.
Enjoy restaurant style
Lasuni Dal Palak Khichdi
with a smile on family's faces.
Happy Cooking!!