Step 1

Bring 1 cup basmati or other long-grain white rice, rinsed, 1 cup red, yellow, or brown lentils, rinsed, 1 Tbsp. vegetable oil, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, 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 (almost falling apart) and water is absorbed, 20–25 minutes.

Step 2

Meanwhile, blend 1 jalapeño or serrano chile, two 10-oz. packages frozen spinach, thawed, 1 cup (packed) cilantro leaves with tender stems, and ½ cup (packed) mint leaves in a blender until very smooth; set spinach purée aside.

Step 3

Heat 3 Tbsp. ghee or unsalted butter in a large skillet over medium. Cook 2 tsp. cumin seeds, stirring constantly, until golden and fragrant, about 2 minutes. Add 1 large onion, finely chopped, 6 garlic cloves, finely chopped, one 1" piece ginger, peeled, finely chopped, and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt and cook, stirring occasionally, until onion is softened and translucent, 9–12 minutes.

Step 4

Stir in 1 Tbsp. tomato paste 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, 1 tsp. garam masala, 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 1 Tbsp. fresh lemon juice. Taste and season with more salt if needed. Add more water to get a risotto-like consistency if needed.