epicurious4.0
Simple Spinach Khichdi
This creamy, comforting khichdi is ready for any lentil lying in your pantry. Frozen spinach and fresh herbs keep it bright and perky.
👥 6 Servings👤 Shilpa Uskokovic📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●oven
- ●blender
- ●skillet
- ●pan
📝 Preparation Steps
1
Bring 1 cup basmati or other long-grain white rice, rinsed, 1 cup red, yellow, or brown lentils, rinsed, 1 Tbsp. vegetable oil, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 4 cups water to a simmer in a large Dutch oven or other heavy pot over medium. Partially cover and cook until rice and lentils are very soft (almost falling apart) and water is absorbed, 20–⏱️ 25 minutes.
basmati or other long-grain white rice, rinsed1 cup(packed) cilantro leaves with tender stems1 cupred, yellow, or brown lentils, rinsed1 cup. vegetable oil1 Tbsp
2
Meanwhile, blend 1 jalapeño or serrano chile, two 10-oz. packages frozen spinach, thawed, 1 cup (packed) cilantro leaves with tender stems, and ½ cup (packed) mint leaves in a blender until very smooth; set spinach purée aside.
jalapeño or serrano chile1(packed) cilantro leaves with tender stems1 cup10-oz. packages frozen spinach, thawed2
3
Heat 3 Tbsp. ghee or unsalted butter in a large skillet over medium. Cook 2 tsp. cumin seeds, stirring constantly, until golden and fragrant, about ⏱️ 2 minutes. Add 1 large onion, finely chopped, 6 garlic cloves, finely chopped, one 1" piece ginger, peeled, finely chopped, and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt and cook, stirring occasionally, until onion is softened and translucent, 9–⏱️ 12 minutes.
(packed) cilantro leaves with tender stems1 cup. ghee or unsalted butter3 Tbsp. cumin seeds2 tsplarge onion, finely chopped11" piece ginger, peeled, finely chopped1
4
Stir in 1 Tbsp. tomato paste and cook until slightly darkened in color, about ⏱️ 3 minutes. Pour reserved spinach purée into pan and cook, stirring often, until slightly thickened, about ⏱️ 5 minutes. Add rice mixture, 1 tsp. garam masala, and 1½ cups water and stir vigorously to combine. Bring to a simmer and cook until flavors come together and some of the water is absorbed, 6–⏱️ 8 minutes. Remove khichdi from heat and stir in 1 Tbsp. fresh lemon juice. Taste and season with more salt if needed. Add more water to get a risotto-like consistency if needed.
(packed) cilantro leaves with tender stems1 cup. tomato paste1 Tbsp. garam masala1 tsp½ cup (packed) mint leaves. fresh lemon juice1 Tbsp
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