Simple Spinach Khichdi
Ingredients
The base
-
1
cup
basmati or other long-grain white rice
-
1
cup
red, yellow, or brown lentils
-
1
Tbsp.
vegetable oil
-
3
tsp.
kosher salt
-
4
cups
water
The flavorings
-
1
jalapeño or serrano chile
-
2
10-oz. packages
frozen spinach
-
1
cup
cilantro leaves with tender stems
-
½
cup
mint leaves
-
3
Tbsp.
ghee or unsalted butter
-
2
tsp.
cumin seeds
-
1
large
onion
-
6
cloves
garlic
-
1
1-inch piece
ginger
-
1
Tbsp.
tomato paste
-
1
tsp.
garam masala
-
1
Tbsp.
fresh lemon juice
Instructions
- Simmer rice, lentils, vegetable oil, salt, and water in a pot until soft.
- Blend the chile, spinach, cilantro, and mint until smooth and set aside.
- Cook cumin seeds in ghee until fragrant, then add onion, garlic, ginger, and salt until softened.
- Stir in tomato paste and cook until darkened, then add spinach purée and cook until thickened.
- Combine rice mixture with spinach mixture, garam masala, and more water, simmering until absorbed.
- Stir in lemon juice and adjust seasoning as needed.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
8g
Total carbohydrates
40g
Total protein
10g
Sodium
500mg
Cholesterol
0mg
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