dinner · indian
One-Pot Golden Vegetable Khichdi with Spinach & Lemon
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Instructions
1
Set a 4-quart heavy pot over medium heat with the oil to warm.
2
While the oil warms, dice the yellow onion.
3
Add the diced onion and a pinch of salt to the shimmering oil, cooking 5 minutes, stirring often, until soft, translucent, and just golden at the edges.
4
While the onion softens, mince the garlic, finely grate the ginger on a microplane, and dice the carrots into small, pea-sized pieces.
5
Rinse the basmati rice in a fine-mesh strainer, add the red lentils and rinse again, swishing with your fingers until the water runs mostly clear.
6
Stir the garlic, ginger, cumin, and turmeric into the onion, cooking 1 minute until fragrant and the oil turns a deep golden yellow.
7
Add the diced carrots and the rinsed rice and lentils, stirring 1 minute until every grain is coated in the golden oil.
8
Pour in the water with the remaining salt, raise the heat to high, and bring to a boil, about 6 minutes, stirring once or twice.
9
Reduce the heat to medium-low, set the lid ajar, and simmer 14 minutes, stirring and scraping the bottom every few minutes so nothing sticks.
10
While the khichdi simmers, finely chop the cilantro, halve the lemon, and cut one lemon half into wedges.
11
Stir in the frozen peas and simmer uncovered 5 minutes more, stirring often, until the lentils have melted and the rice is soft and porridge-like.
12
Stir in the garam masala and spinach for 1 to 2 minutes until the leaves collapse, dark green and tender, into the khichdi.
13
Pull the pot off the heat and squeeze in the juice from the uncut lemon half, stirring until it tastes bright and balanced.
14
Ladle into bowls and finish with the chopped cilantro and lemon wedges; the khichdi thickens as it stands, so serve it right away.
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