Sago and Spinach khichdi

Soaked sabudana in a pot for atleast 2 hours, take rice and dal wash and soaked it also for an hour, when soaked add salt and termeric powder and boil it till completely cook.when cook coarsaly mashed it.

Hot oil in pan add roughly chopped garlic and green chilli in it after a minute add fresh and washed spinach leaves in it and cook only for a minute not completely cook and not to add salt in it other wise it's colour will spoil after a min switch of gas and transfer it in a mixer jar and make a coarsaly paste of it and keep aside it for next step.

For Cooking,add oil in deep pan add cumin seeds,hing,onion,nicely chopped garlic and ginger and green chilli one by one not to cook anything to burning stage or colour change.

When pleasant smell comes,add chopped tomato when tomato cook add corriender and red chilli powder,salt,kasuri methi and garam masala mix well.

Now add soaked sabudana and water and cooked it for 3-4 min or till sabudana half cook,when sabudana half cook add spinach paste in it and mix well.

When both cook add mashed dal and rice mixture and add require water for choice of your consistency and mix well and again cook it for 3-4 min or till it completely cook.when done switch of gas.

For tempting,heat desi ghee in pan add cumin and mustard seeds chopped onion when translucent add red chilli powder,kasuri methi,assefotida and finally add salted boondi in it,now switch off gas and pour the tempting over the sago khichdi.

Now Sago and Spinach khichdi is ready to serve,for more taste serve it hot.