Creamy, comforting khichdi is ready for any lentil in your pantry.
,, 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 and water is absorbed, 20–25 minutes.1 cup cilantro leaves with tender stems3 Tbsp. ghee or unsalted butter, stirring constantly, until golden and fragrant, about 2 minutes. Addone 1" piece ginger, peeled, finely choppedand cook, stirring occasionally, until onion is softened and translucent, 9–12 minutes.
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,, 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. Taste and season with more salt if needed. Add more water to get a risotto-like consistency if needed.
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