Prepare your ingredients. Soak the rice and pulses overnight or one hour before cooking.
Get your spices ready – tumeric powder, cumin powder, clove and cardamon.
Cut your onion in small pieces and cook them in the oil together with the clove and cardamon. I put only one of each because it was the first time I introduced those spices for my baby. I removed the clove and cardamon when the oil is already well flavoured.
Pressure cook the pulses for 3-4 whistles together with the rice and water.
When the rice and pulses are cooked, open the pressure cooker and add the spinach leaves
Cook for another 5 mins without the lid. The Kitchdi will already be in a smooth texture.
Recipe Notes
Always consult your pediatrician before giving new ingredient to your baby.