Proso Millet Palak Khichdi

Ingredients

• proso millet — 1/2 cup
• moong dal — 1/2 cup
• spinach — 1.5 cup
• ghee — 1-2 tbsp
• cumin seeds — 1/2 tbsp
• bay leaf — 1
• onion — 1 (small, chopped)
• garlic — 1 tbsp (chopped)
• ginger — 1 tbsp (chopped)
• dry red chillies — 1-2
• turmeric — 1/2 tbsp
• peas — 1/2 cup
• salt (to taste)
• water — 6 cups (from the method)

Method

1. Wash the proso millet well and soak it for 6 to 8 hours.
2. Dry roast the moong dal for 2 to 3 minutes until it smells toasty, then wash it and soak for 30 minutes.
3. Blend the chopped spinach to a smooth puree.
4. Heat the ghee in a large pan and fry the cumin, ginger, garlic, bay leaf, red chillies and onion for about a minute.
5. Add the drained millet and dal, pour in the water with the turmeric and salt, and cook for 10 to 15 minutes.
6. Stir in the spinach puree and the peas and keep cooking on medium heat until the millet and dal are completely soft.