Palak Khichdi to Boost immunity 

Our body should not only be protected from cold and common infections but also it's necessary to take precautions against serious illness. As they say, Precaution is Better than Cure, it is better to follow it.

Required Ingredients :- 

2 cups  palak (spinach)
¼ or ⅓ cup raw peanuts¼
½ cup moong dal
½ cup basmati rice
1 medium-size onion
1 medium-size tomato
1 medium-size potato
1-inch cinnamon
1 tej patta (Indian bay leaf)
2 cloves
2  cardamoms
½ teaspoon cumin seeds
1 teaspoon ginger garlic paste
1 green chili
¼ teaspoon turmeric powder
1 pinch Hing
Salt as required
2 tablespoon ghee or oil
3.5 to 4 cups of water

Method of Preparation :- 

Pick and rinse both the rice and moong dal together. 
Soak them together in enough water for about 30 minutes. Rinse the palak or spinach leaves well. 

Chop them and then in a mixer or blender, make a smooth puree of the spinach adding very little water. Keep the spinach puree aside.

Heat ghee or oil in the pressure cooker. Add the caraway seeds or cumin seeds, cinnamon, bay leaf, cloves, and cardamoms. Fry the whole spices for some seconds till they become fragrant.

Add the finely chopped onion and saute till they become golden. Add the ginger-garlic paste and the chopped green chilies. Saute for about 15-20 seconds or till the raw aroma of the ginger-garlic goes away.

Then add the chopped tomatoes and saute till they begin to soften. Add the turmeric powder and asafoetida and stir well.

Now add the peanuts, potatoes, and saute for about 2 minutes. Add the spinach puree and continue to saute for 2-3 minutes. Strain the rice and moong dal and add them to the spinach mixture. Stir well.

Pour 3.5 to 4 cups of water. Add salt and stir well.
Check the taste and if required add some more salt. Pressure cook the khichdi on a medium flame for 5 to 6 whistles.

Once the pressure settles down on its own, remove the lid. Check the consistency of the khichdi.

If the khichdi looks thick, then you can add some hot water and simmer for a few minutes. Remember to stir often as otherwise the khichdi gets stuck at the bottom. If the khichdi appears thin, then simmer till you get the desired consistency.

While serving, pour the palak khichdi in bowls or plates and top with 1/2 to 1 tsp of ghee. Serve hot with plain curd/yogurt or raita.