{"id":1410,"date":"2024-05-27T13:28:40","date_gmt":"2024-05-27T13:28:40","guid":{"rendered":"https:\/\/homekitchennotes.com\/smittenkitchen\/2024\/05\/27\/simple-spinach-khichdi\/"},"modified":"2024-07-30T06:30:05","modified_gmt":"2024-07-30T06:30:05","slug":"simple-spinach-khichdi","status":"publish","type":"post","link":"https:\/\/homekitchennotes.com\/ja\/simple-spinach-khichdi\/","title":{"rendered":"Simple Spinach Khichdi"},"content":{"rendered":"

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\u2014red, brown, green, or yellow (such as split mung beans).<\/p>\n

\n

Ingredients<\/h2>\n

6 servings<\/p>\n

\n

1<\/p>\n

cup basmati or other long-grain white rice, rinsed<\/div>\n

1<\/p>\n

cup red, yellow, or brown lentils, rinsed<\/div>\n

1<\/p>\n

Tbsp. vegetable oil<\/div>\n

3<\/p>\n

tsp. Diamond Crystal or 1\u00be tsp. Morton kosher salt, divided, plus more<\/div>\n

1<\/p>\n

jalape\u00f1o or serrano chile<\/div>\n

2<\/p>\n

10-oz. packages frozen spinach, thawed<\/div>\n

1<\/p>\n

cup (packed) cilantro leaves with tender stems<\/div>\n

\u00bd<\/p>\n

cup (packed) mint leaves<\/div>\n

3<\/p>\n

Tbsp. ghee or unsalted butter<\/div>\n

2<\/p>\n

tsp. cumin seeds<\/div>\n

1<\/p>\n

large onion, finely chopped<\/div>\n

6<\/p>\n

garlic cloves, finely chopped<\/div>\n

1<\/p>\n

1″ piece ginger, peeled, finely chopped<\/div>\n

1<\/p>\n

Tbsp. tomato paste<\/div>\n

1<\/p>\n

tsp. garam masala<\/div>\n

1<\/p>\n

Tbsp. fresh lemon juice<\/div>\n<\/div>\n<\/div>\n
\n

Preparation<\/h2>\n
    \n
  1. \n

    Step 1<\/h4>\n

    Bring 1 cup basmati or other long-grain white rice, rinsed<\/strong>, 1 cup red, yellow, or brown lentils, rinsed<\/strong>, 1 Tbsp. vegetable oil<\/strong>, 1 tsp. Diamond Crystal or \u00bd tsp. Morton kosher salt<\/strong>, 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\u201325 minutes.<\/p>\n

    Step 2<\/h4>\n

    Meanwhile, blend 1 jalape\u00f1o or serrano chile<\/strong>, two 10-oz. packages frozen spinach, thawed<\/strong>, 1 cup (packed) cilantro leaves with tender stems<\/strong>, and \u00bd cup (packed) mint leaves<\/strong> in a blender until very smooth; set spinach pur\u00e9e aside.<\/p>\n

    Step 3<\/h4>\n

    Heat 3 Tbsp. ghee or unsalted butter<\/strong> in a large skillet over medium. Cook 2 tsp. cumin seeds<\/strong>, stirring constantly, until golden and fragrant, about 2 minutes. Add 1 large onion, finely chopped<\/strong>, 6 garlic cloves, finely chopped<\/strong>, one 1″ piece ginger, peeled, finely chopped<\/strong>, and 2 tsp. Diamond Crystal or 1\u00bc tsp. Morton kosher salt<\/strong> and cook, stirring occasionally, until onion is softened and translucent, 9\u201312 minutes.<\/p>\n

    Step 4<\/h4>\n

    Stir in 1 Tbsp. tomato paste<\/strong> and cook until slightly darkened in color, about 3 minutes. Pour reserved spinach pur\u00e9e into pan and cook, stirring often, until slightly thickened, about 5 minutes. Add rice mixture, 1 tsp. garam masala<\/strong>, and 1\u00bd 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\u20138 minutes. Remove khichdi from heat and stir in 1 Tbsp. fresh lemon juice<\/strong>. Taste and season with more salt if needed. Add more water to get a risotto-like consistency if needed.<\/li>\n<\/ol>\n<\/div>","protected":false},"excerpt":{"rendered":"

    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\u2014red, brown, green, or yellow […]<\/p>\n","protected":false},"author":2,"featured_media":1411,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-1410","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-veggielicious-eats"],"acf":[],"_links":{"self":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1410","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/comments?post=1410"}],"version-history":[{"count":1,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1410\/revisions"}],"predecessor-version":[{"id":5118,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1410\/revisions\/5118"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media\/1411"}],"wp:attachment":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media?parent=1410"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/categories?post=1410"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/tags?post=1410"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}