Thai-Inspired Coconut Khichdi

Ingredients

• 1 cup Jasmine rice
• 0.5 cup Yellow moong dal (split mung beans)
• 1 can (13.5 oz) Full-fat coconut milk
• 2.5 cups Vegetable broth
• 1 stalk Lemongrass stalk, bruised and cut into 2-inch pieces
• 1 inch piece Fresh galangal, thinly sliced
• 2 tablespoons Coconut oil
• 1 tablespoon Thai red curry paste
• 0.5 teaspoon Turmeric powder
• 2 cups Fresh spinach leaves(optional)
• 1 tablespoon Lime juice
• 0.25 cup Fresh cilantro for garnish(optional)

Instructions

1. 1

   Rinse the jasmine rice and moong dal together under cold water until the water runs clear, then drain well.

2. 2

   Heat the coconut oil in a large heavy-bottomed pot or pressure cooker over medium heat.

3. 3

   Add the lemongrass, galangal, and red curry paste to the oil, sautéing for 2 minutes until fragrant.

4. 4

   Stir in the drained rice, dal, and turmeric powder, coating the grains thoroughly with the spiced oil.

5. 5

   Pour in the coconut milk and vegetable broth, stirring to combine and scraping any bits off the bottom of the pot.

6. 6

   Bring to a boil, then reduce heat to low, cover tightly, and simmer for 20-25 minutes until the rice and lentils are very soft and creamy.

7. 7

   Remove from heat, discard the lemongrass pieces and galangal slices, then stir in the fresh spinach and lime juice.

8. 8

   Let the khichdi rest covered for 5 minutes before serving with a garnish of fresh cilantro.