Skip to main content
Epicurious

Simple Spinach Khichdi

4.0

(5)

Bowl of green spinach khichdi with a metal spoon shot from above
Photograph by Isa Zapata, Food Styling by Liberty Fennell

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—red, brown, green, or yellow (such as split mung beans).

What you’ll need

See Related Recipes and Cooking Tips

Read More
Adai (Quick Lentil Dosas)
Savory from chile, ginger, and cumin, these adai are a filling breakfast to power you through the day.
Scallion-Speckled Rice
Scallion-infused oil, or pa gireum in Korean, is a fragrant way to upgrade a pot of rice.
Roasted Tofu Grain Bowls With Miso-Tahini Sauce
This vegetarian bowl is as colorful as it is hearty: brown rice and quinoa, roasted tofu and broccolini, avocado, cabbage slaw, and a turmeric-spiked dressing.
Spicy Eggplant Frittata
Silky Japanese eggplant and fiery serrano chile unite in this no-fuss frittata that’s brunch-ready, dinner-worthy, and wildly good.
Scallops With Creamy Spinach Sauce
Buttery scallops pair with a verdant spinach purée for a restaurant-worthy dish.
Baan Mae’s Thom Khem Thaohu
Slowly caramelized sugar, sweet lychees, warming spices, and fiery ginger create the perfect base for tofu to simmer in.
Quick Butter-Braised Tomatoes and Dumplings
Store-bought dumplings, fresh tomatoes, butter, and soy sauce simmer away for dinner in a flash.
Green Beans With Tahini Sbagliato
An accidental recipe (sbagliatio means mistaken in Italian) yields a delicious herby tahini dressing that is excellent poured over lightly blanched green beans.