Spinach Kitchari

Place a large pot or pan on medium heat and add the moong dal. Dry roast it for 2-3 minutes. Transfer the dal to a bowl and wash it thoroughly along with the rice.
Add the dal and rice to the pot along with turmeric powder, salt, and water. Mix well and bring it to a boil. Reduce the heat to medium, cover and let it simmer fo 25-30 minutes or until the dal and rice is fully cooked. Keep checking every few minutes and add more water as needed.
Once the dal and rice are cooked, add the spinach leaves and mix well. Let the spinach wilt for a minute. In the meantime, prepare the tempering.
Heat ghee in a small pan and add cumin seeds. Once they splutter, add garlic and saute for about a minute. Add the dried chili and red chili powder. Saute for a few seconds and turn off the heat.
Reserve some ghee from the tempering and pour the remaining tempering into the khichdi. Mix well.
Assemble and serve: Spoon a generous amount of khichdi into serving bowls. Top with the ghee from the tempering and papadums. Place yogurt and Indian pickles in small bowls and serve them alongside the bowl.