For one-pot autumnal goodness, you need green goddess khitchadi

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We are entering cold season, in both senses of the word. This is a good time to cook big, easy hearty things on repeat — like this khitchadi, which Jikoni chef Ravinder Bhogal makes a version of every week. “It’s a particularly great dish to eat if you are feeling under the weather or have overindulged,” she says. The basic criterion for the soupy stew is that it’s made of rice and lentils. Beyond that it takes many different forms across India. This recipe differs from most of them, says Ravinder — “It leans more towards Turkey with its addition of preserved lemons and dried mint, but I love its green goodness.”

The green goodness of Ravinder’s khitchadi © Andy Sewell. Styling by Hattie Arnold

Drink
Ravinder suggests a homemade preserved lemonade. In a pestle and mortar, pound a preserved lemon with a squeeze of lemon juice, a fat pinch of salt and a teaspoon of sugar until you have a paste. Transfer into a highball and top with sparkling or tonic water and ice.

Substitutions
Red lentils, brown lentils or green lentils would work instead of the moong dhal and yoghurt in place of the kefir.

Tip
If you fall for this recipe and want to keep eating it come summer, cook, chill and then stir in 250ml of cold kefir or yoghurt for a refreshing cold dish.

Ravinder Bhogal’s Green Goddess Khitchadi

to serve four

Heat the olive oil in a large saucepan or a deep casserole. Once hot, add the onion and sauté until softened and translucent.

Add the garlic and cook until fragrant, then sprinkle in the dried mint. Fry briefly and add the preserved lemon rind. Scatter in the lentils and rice and pour in the stock.

Bring to the boil, then simmer on low, uncovered, for about half an hour or until the lentils and rice are very soft and mushy.

In the meantime, put the spinach, sorrel and herbs in a colander and pour over a full kettle of freshly boiled water, then plunge into ice cold water. Drain and wring out as much water as possible then blend with a splash of fresh water in a blender until you have a purée. Pour into the cooked dhal, season with sea salt and pepper, and bring back to the boil. Serve immediately.

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