Lemon-Ginger Spinach Khichdi

Ingredients

• 1/2 cup basmati rice
• 1/4 cup yellow moong dal
• 2 cups chopped spinach
• 1 tsp grated ginger
• 1 tbsp ghee
• 1/2 tsp cumin seeds
• 1/4 tsp turmeric
• 1 tbsp lemon juice
• 3 cups water
• 1/2 tsp salt

Preparation

1. Rinse rice and moong dal together until water runs clear.
2. Warm ghee; bloom cumin and ginger briefly.
3. Add rice-dal, turmeric, salt, and water; bring to a simmer.
4. Cook covered 18–20 minutes until soft and porridge-like.
5. Stir in spinach until just wilted.
6. Finish with lemon juice; rest 2 minutes and serve.