Wash the spinach leaves under cold water. Boil water in a pot and then add the spinach leaves. Boil for 2 minutes. Drain the water and keep aside.

In a blender jar, add blanched spinach leaves and green chillies. Blend to make a smooth paste.

Fill a pot with water and heat it on high flame. Add the rice and masoor dal. Bring it to a boil.

Lower the flame to medium, add salt, sugar and turmeric powder. Mix it well. Cook for 10 minutes.

Then add the green peas. Cook for 5 minutes.

In a non-stick pan heat ghee on medium flame. Add chopped onion. Saute until it softens slightly.

Add ginger-garlic paste and cook till the raw smell disappears.

Add this masala to the khichdi. Mix everything nicely.

Once the rice is almost cooked pour the palak puree. Mix well. Cook for 2 minutes.

In a grinder jar, add cinnamon, green cardamom, cloves and 1 tbsp water. Make a smooth paste.

Add this paste to the palak khichdi and mix well.

Drizzle ghee over the khichdi and serve hot.