Clean and wash the rice and masoor dal, then soak for 15 minutes.

Wash the spinach leaves and blend into a puree without adding extra water.

Set the spinach puree aside.

Heat ghee in a pressure cooker.

Add bay leaf, cinnamon stick, cardamom, and asafoetida to the hot ghee and sauté for 20 seconds.

Add chopped tomatoes and green chillies and cook until the tomatoes soften and become mushy.

Add chopped ginger, turmeric powder, and panch phoran masala.

Add the soaked rice, masoor dal, spinach puree, salt, and 3 cups of water.

Pressure cook for 4 to 5 whistles and turn off the heat.

Once done, top with a tablespoon of ghee before serving.

Serve hot with Gujarati Kadhi or Boondi Raita and Papad.