Spinach and Veggie Khichdi

Khichdi meaning "mish mash" is an Indian version of comfort food. Its a one stop shop to get all your nutrients in - protein from the lentils and quinoa, vitamins and minerals from the veggies, and carbs from the starch used (quinoa or rice).  Its a perfect Sunday night dinner when mommy dear is tired to make anything more elaborate. Generally, I follow this basic khichdi recipe: http://slurpnburp-mithu.blogspot.com/2010/08/blog-post.html  But, yesterday I tried something a little different. It goes perfect with some spicy pickle.
1 cup Quinoa
1 cup Mung Dal (Yellow Lentils)
2 cups Mixed Vegetables (Frozen)
6 cups of spinach leaves
2 small potatoes, diced
1 tsp cumin seeds
Dash of asofoetia
1 medium onion, finely diced
1 tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp red chilli powder
2 tsp Kitchen King powder (Store bought)

Tempering for the khichdi:
Ghee
2 green chillies
1 tsp tumeric powder

Thaw the frozen mixed vegetables.  Sumberge them in water in a bowl and microwave it for minutes.  Set aside.  Chop the spinach leaves, add to a bowl, submberge in water, and cook for 5 to 8 minutes making sure there is always some water in the bowl.  Set aside. 

Pressure cook the quinoa and mung dal with a pinch of salt.

Heat 3 tbsp ghee. Add 1 tsp cumin seeds and dash of asofoetida.  Add the onions and let cook for 3 minutes. Add the potatoes and let cook for another 3 minutes.  Add 1 tsp turmeric powder, cumin, red chilli powder, coriander, and Kitchen King powder.  Add salt and a pinch of sugar.  Add the mixed vegetables and the cooked spinach, cover and cook on low heat until the potatoes are tender. Set aside.

In a big pot, heat some more ghee or oil.  Add the ingredients for the tempering now.  Add the green chilli sautee for 2 minutes.  Add the tumeric powder. Right away, add the quinoa and mung dal. Add 1/2 cup of water and mix well. The lentils and quinoa should merge thoroughly.  If too thick to mix, add another 1/4 cup water and mix.  Add the cooked vegetables. Cover and let cook for another 3 to 5 minutes.  Adjust for seasonings.

Note: The consistency of the khichdi depends on personal preference. Feel free to add water based on your taste.