A fusion twist using jasmine rice, mung beans, coconut milk, lemongrass, and galangal.
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Rinse the jasmine rice and moong dal together under cold water until the water runs clear, then drain well.
Heat the coconut oil in a large heavy-bottomed pot or pressure cooker over medium heat.
Add the lemongrass, galangal, and red curry paste to the oil, sautéing for 2 minutes until fragrant.
Stir in the drained rice, dal, and turmeric powder, coating the grains thoroughly with the spiced oil.
Pour in the coconut milk and vegetable broth, stirring to combine and scraping any bits off the bottom of the pot.
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.
Remove from heat, discard the lemongrass pieces and galangal slices, then stir in the fresh spinach and lime juice.
Let the khichdi rest covered for 5 minutes before serving with a garnish of fresh cilantro.
