Name: Simple Spinach Khichdi
Yield: 6 servings
Ingredients: 1 cup basmati or other long-grain white rice, rinsed; 1 cup red, yellow, or brown lentils, rinsed; 1 Tbsp. vegetable oil; 3 tsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, divided, plus more; 1 jalapeño or serrano chile; 2 10-oz. packages frozen spinach, thawed; 1 cup (packed) cilantro leaves with tender stems; ½ cup (packed) mint leaves; 3 Tbsp. ghee or unsalted butter; 2 tsp. cumin seeds; 1 large onion, finely chopped; 6 garlic cloves, finely chopped; 1 1" piece ginger, peeled, finely chopped; 1 Tbsp. tomato paste; 1 tsp. garam masala; 1 Tbsp. fresh lemon juice

Bowl of green spinach khichdi with a metal spoon shot from above

Photograph by Isa Zapata, Food Styling by Liberty Fennell

Comforting khichdi, the ultimate South Asian pantry dish, turns rice and lentils into a creamy porridge. This version is perky and bright with frozen spinach, herbs, and a hot chile. Any long-grain rice (like jasmine) will do in place of basmati, as will any lentil from the soft and quick-cooking family—red, brown, green, or yellow (such as split mung beans).

What you’ll need

Dutch Oven
$100 At Amazon
Vitamix Blender
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Large Skillet
$90 At Amazon
Mesh Sieve
$16 At Amazon

Recipe notes

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