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).
6 servings
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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.
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.
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.
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.
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