To make the khichdi, heat the oil in a large saucepan over medium high heat.
1 tbsp vegetable oil
Once hot, add the onion and cook until soft and golden brown, 5-6 minutes.
1 small onion
Add the garlic, ginger, chili, cumin seeds, mustard seeds, turmeric and cinnamon and cook until aromatic, 2 minutes.
3 clove garlic, 1.5 inch ginger, ½ green chili, 1 tsp cumin seeds, 1 tsp mustard seeds, 1 tsp turmeric, ½ tsp ground cinnamon
Stir through the rice and lentils and coat in all the spices.
⅓ cup basmati rice, ¼ cup red lentils
Add the vegetable broth and season with salt and pepper. Bring to a simmer, cover with a lid and simmer for 25-30 minutes, stirring regularly.
3.5 cup vegetable broth, Salt and pepper to taste
Remove the lid and continue to cook for a further 5-10 minutes, until slightly thickened and the flavour has intensified. The rice and lentils should be completely soft and breaking down to create a creamy, porridge-like consistency.
Stir through the spinach until wilted.
7 oz spinach
Add the lemon juice then taste and season with more salt and pepper if you like.
½ lemon, juiced, Salt and pepper to taste
Meanwhile, combine the ingredients for the salad, season with salt and pepper and set aside.
1 medium tomato, ¼ cucumber, 1 small handful coriander leaves, 1 small handful mint leaves, ½ lemon, juiced
Divide the khichdi between 2 bowls and top with the salad.