1. Mash to rinse. Reheat in a deep frying pan 2 tbsp oil and fry the mash a few minutes. Pour 300 ml of boiling water and cook for 20 minutes over medium heat.

2. Measure out and slightly rinse the rice. Add the rice and Bay leaf to Masha, add sugar and salt, pour water to 2 inches above level of rice and cook approximately 25 minutes on a slow fire until soft rice. As they absorb liquid, if necessary add more water.

3. Onions cut into cubes. Heat in a pan 2 tbsp oil and slightly fry the onions. Add the spices, grated ginger and cinnamon stick and fry for 5 minutes. In many recipes part of Khichdi includes bow, however, I came across information that in traditional Vedic kitchen, onions are used, so the authenticity of this step can be omitted and spices to add immediately to the mixture of rice and Mary at the same time with spinach. But personally to me the variant with the onions taste like more.

4. Spinach washed, torn or cut into large pieces.

5. Add to the rice with waving spices and spinach, stir and cook another couple of minutes. The rice should be very soft, slightly overcooked. I've seen options where rice is cooked until very mushy and creamy. So choose the option according to your preferences. If you prefer a mushy consistency, then initially you can choose from more razvivayusheysya variety of rice (short-grain or medium-grain).