Saag Vali Khichri

1. 1

   Pick over, wash, and drain the mung beans.

2. 2

   Wash and drain the rice.

3. 3

   Wash the spinach well and separate the leaves.

4. 4

   Peel the onion, cut in half lengthwise, and slice into fine half-rounds.

5. 5

   Put the mung beans in a heavy 4-quart pot.

6. 6

   Add water and bring to a boil over a medium-high flame.

7. 7

   Cover, lower heat, and simmer two mintes.

8. 8

   Turn off the heat and let the pot sit, covered, for an hour.

9. 9

   Bring the water to a boil again.

10. 10

    Add the rice and the ginger and bring to a simmer.

11. 11

    Cover, turn heat to low, and cook gently for one hour.

12. 12

    Stir occasionally during this period.

13. 13

    Now add the spinach and salt.

14. 14

    Bring to a simmer.

15. 15

    Cover and cook gently for 1/2 hour, stirring now and then to avoid sticking.

16. 16

    Add a little hot water if the porridge seems too thick.

No additional tips available.