Heat a pressure cooker and add 2.5cups of water.

Once water is lukewarm add soaked and drained rice and yellow split gram.

Add chopped potatoes and 1 tsp of salt, stir and let it come to a boil.

Next, add ¼ tsp turmeric powder and stir again.

On full flame close the lid of the pressure cooker and cook until you hear four whistles. Turn the flame off after the fourth and set the cooker aside to cool it off.

In the next step, heat a non-stick frypan and pour oil.

Once the oil is hot add jeera, red dry chili, chopped onions, sprinkle salt to taste and stir.

Add cloves, cinnamon, ginger-garlic paste, asafetida, and mix. Sauté for a minute.

Next throw in some chopped green chilies, chopped tomatoes, sauté for few seconds.

Now add turmeric powder, garam masala, and red chili powder and chopped Palak.

Cook Palak until it is soft and for around 2-3 minutes.

Now add the cooked Khichdi to the Palak tempering.

Sprinkle chopped coriander leaves, and mix well.

Cover the pan with the lid and cook for 2 minutes.

Switch off the flame and present it in a serving dish