Dairy-Free Moong Dal Khichdi
Indulge in the wholesome comfort of Dairy-Free Moong Dal Khichdi—a nutritious and easy-to-digest Indian one-pot meal. This vegan twist on a classic incorporates protein-packed split yellow moong dal, fragrant basmati rice, and the goodness of fresh vegetables like carrots and green peas. Enhanced with cumin seeds, turmeric, and a hint of asafoetida, this recipe delivers a gentle, aromatic flavor profile perfect for all palates. The simple, step-by-step method makes it ideal for a quick and hearty weeknight dinner, while the dairy-free preparation ensures inclusivity for those with dietary restrictions. Serve this warm and nourishing khichdi with a side of pickle, coconut yogurt, or a splash of lemon juice for added zest and enjoy a dish that's as soothing as it is satisfying.
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Recipe Information
Ingredients
- 1 cup Split yellow moong dal
- 0.5 cup Basmati rice
- 4.5 cups Water
- 2 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 0.25 teaspoon Asafoetida (hing)
- 1 medium Onion, finely chopped
- 1 teaspoon Ginger, grated
- 2 cloves Garlic, minced
- 1 medium Green chili, slit
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 1 medium Carrot, diced
- 0.5 cup Green peas
- 2 tablespoons Coriander leaves, chopped
Instructions
Rinse the moong dal and basmati rice thoroughly under cool running water until the water runs clear. Soak them together in enough water for 15 minutes, then drain.
In a large pot or pressure cooker, heat the vegetable oil over medium heat. Add the cumin seeds and let them splutter.
Add the asafoetida, followed by the chopped onions. Sauté until the onions become translucent.
Stir in the ginger, garlic, and green chili. Cook for another 1-2 minutes until the raw smell goes away.
Add the turmeric powder and give it a quick stir. Include the diced carrot and green peas, cooking for 2-3 minutes.
Add the drained moong dal and rice to the pot. Mix well with the vegetables and spices.
Pour in the water and add salt. Stir everything thoroughly.
If using a pot, bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 25-30 minutes or until the dal and rice are soft and cooked through. Stir occasionally to prevent sticking. If using a pressure cooker, secure the lid and cook for about 2 whistles.
Once cooked, let it sit for a few minutes before opening the pressure cooker or pot.
Garnish with fresh coriander leaves and serve hot.
Nutrition Facts
Calories |
1196 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2476 mg | 108% | |
| Total Carbohydrate | 176.5 g | 64% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 11.9 g | ||
| Protein | 59.5 g | 119% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 375 mg | 29% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 3168 mg | 67% | |
*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.
