Wash and soak moong dal and rice together for about 15–20 minutes. Drain and keep aside.

Rinse the spinach leaves thoroughly, roughly chop them and grind into a coarse puree (you may add a little water to help if needed).

In a pressure cooker, add soaked dal and rice, water, turmeric powder and salt. Close and cook for 2–3 whistles on medium flame (about 10 minutes). Then switch off flame and let pressure release naturally.

While khichdi cooks, heat ghee or oil in a small pan, add cumin seeds and hing. Once cumin crackles, add chopped onion and sauté until light golden.

Add ginger-garlic paste and chopped green chili. Sauté briefly until raw smell goes off. Then add chopped tomato, turmeric, red chili powder (if using), and a pinch of salt. Cook until tomato becomes soft.

Now add the spinach puree to the tempering. Stir and cook for 2–3 minutes until spinach blends well and raw smell disappears.

Open the pressure cooker and gently mash the cooked dal-rice mixture with a spoon or ladle. Pour the spinach tempering over the khichdi and mix well. If mixture seems thick, add ½ cup warm water and adjust salt.

Sprinkle garam masala on top, stir gently. Cover with lid and keep on low flame for 2 minutes so flavours blend.

Serve hot, optionally with a dollop of ghee, and curd or pickle on side.