Saag Vali Khichri

• 1/2 cup mung beans
• 1/2 cup rice
• 1 pound spinach fresh
• 1 1/2 teaspoons salt
• 4 teaspoons ghee (clarified butter)
• 1 teaspoon cumin seeds
• 1 each onions
• 1 teaspoon cumin ground
• 2 teaspoons coriander ground

1. Pick over, wash, and drain the mung beans.
2. Wash and drain the rice.
3. Wash the spinach well and separate the leaves.
4. Peel the onion, cut in half lengthwise, and slice into fine half-rounds.
5. Put the mung beans in a heavy 4-quart pot.
6. Add water and bring to a boil over a medium-high flame.
7. Cover, lower heat, and simmer two mintes.
8. Turn off the heat and let the pot sit, covered, for an hour.
9. Bring the water to a boil again.
10. Add the rice and the ginger and bring to a simmer.
11. Cover, turn heat to low, and cook gently for one hour.
12. Stir occasionally during this period.
13. Now add the spinach and salt.
14. Bring to a simmer.
15. Cover and cook gently for 1/2 hour, stirring now and then to avoid sticking.
16. Add a little hot water if the porridge seems too thick.

mung beans, rice, salt, ghee, cumin seeds, onions, cumin ground, coriander ground

Taken from recipeland.com/recipe/v/saag-vali-khichri-46668 (may not work)