This protein-rich traditional Indian dish is warming, comforting and packed with nutrients. A thick, warmly spiced porridge made with lentils and rice, khichdi is often one of the first solid foods that Indian babies eat. And with just one pot to wash up, this is the perfect weeknight dinner on a cold evening when you just need something cozy!
- 1 tablespoon ghee or coconut oil
- 1 teaspoon cumin seeds
- 2 teaspoons minced ginger
- 1/2 teaspoon chili flakes
- 1 teaspoon turmeric
- 1 cup rice
- 1 cup yellow lentils
- 4 cups veggie stock
- 1/2 teaspoon salt
- 2 cups spinach (optional)
- Rinse the rice and lentils well under cold water.
- Heat the ghee or coconut oil over a medium heat in a heavy-bottomed pan. Add the cumin seeds, ginger and chili and fry until aromatic (1-2 minutes).
- Add the rinsed and drained rice and lentils and sauté for about 3 minutes.
- Add the stock, turmeric and salt.
- Stir well and bring the khichdi to a low boil. Turn down to a gentle simmer and cook, uncovered, until the rice and lentils are well cooked and falling apart. Add more water as needed. The consistency should be that of a thick porridge.
- If using, stir in the spinach around 5 minutes before you intend to eat and cook until wilted.
- Serve the khichdi with a dollop of plain yogurt, mango pickle and flat breads.