Dairy-Free Classic Indian Khichadi
Discover the comforting simplicity of Dairy-Free Classic Indian Khichadi, a wholesome one-pot dish that blends basmati rice and yellow moong dal into a nourishing, lightly spiced porridge. This iconic Indian recipe, free of dairy yet bursting with flavor, is infused with the earthy warmth of cumin, turmeric, and a hint of freshness from ginger and green chilies. Perfect for busy weeknights, it cooks in just 30 minutes, making it an easy, gluten-free, and vegan-friendly dinner option. Serve this soothing staple with a sprinkle of fresh cilantro and your favorite chutney or pickle for a hearty, satisfying meal that's as effortless as it is delicious. Ideal for all seasons, khichadi is a testament to comfort food at its finest!
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 0.5 cup Yellow moong dal (split mung beans)
- 4 cups Water
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Cumin seeds
- 1 tablespoon Ginger (finely chopped)
- 2 Green chilies (slit)
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 2 tablespoons Cilantro (freshly chopped)
- 0.25 teaspoon Asafoetida (hing, optional)
Instructions
Rinse the basmati rice and yellow moong dal separately under running water until the water runs clear. Drain and set aside.
In a medium-sized pot or pressure cooker, heat the vegetable oil over medium heat.
Add the cumin seeds to the hot oil and let them crackle for a few seconds. Add the asafoetida (hing), if using.
Add the chopped ginger and slit green chilies to the pot and sauté for 1-2 minutes until fragrant.
Stir in the rinsed rice and moong dal, mixing well with the spices.
Pour in the 4 cups of water, then add the turmeric powder and salt. Stir everything together to combine.
Bring the mixture to a boil. If using a regular pot, cover, reduce the heat to low, and let it simmer for about 25 minutes, stirring occasionally, until the rice and dal are cooked through and the khichadi has a slightly mushy consistency.
If using a pressure cooker, cover and cook for 2-3 whistles on medium heat before turning off the heat. Allow the pressure to release naturally.
Once cooked, fluff the khichadi gently with a fork. Adjust salt to taste if needed.
Garnish with freshly chopped cilantro before serving.
Serve hot, enjoying it as a meal on its own or with a side of your favorite chutney or pickle.
Nutrition Facts
Calories |
872 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2428 mg | 106% | |
| Total Carbohydrate | 121.0 g | 44% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 11.7 g | ||
| Protein | 34.0 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 271 mg | 21% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 2094 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
