Winter Palak Moong Dal Khichdi

Rinse the moong dal and rice together under running water until the water runs clear. Soak them together in warm water for 15 minutes, then drain completely.

Wash the spinach leaves thoroughly at least three times in clean water to ensure all dirt and grit are removed. Finely chop the leaves and set aside.

Heat the ghee in a small pressure cooker or a heavy-bottomed saucepan over medium heat. Add the cumin seeds and let them splutter. Lower the heat and add the pinch of turmeric powder, stirring quickly so it doesn't burn.

Add the drained rice, dal, and chopped spinach to the pot. Stir gently for 1 minute until the spinach begins to wilt and coat with the ghee.

Pour in 300 ml / 1 ¼ cups of water and stir well. If using a pressure cooker, close the lid and cook for 3 to 4 whistles on medium heat. If using a saucepan, cover and simmer on low heat for 20 to 25 minutes until the rice and dal are completely mushy.

Allow the steam to escape naturally before opening. Use a potato masher or the back of a ladle to mash the khichdi to a soft, smooth consistency suitable for your baby's age.