Dairy-Free Moong Khichdi
Dive into the comforting embrace of Dairy-Free Moong Khichdi, a wholesome, vegan twist on the traditional Indian classic. This one-pot dish unites protein-packed yellow moong dal with fragrant basmati rice, infused with the warmth of cumin, asafoetida, and turmeric. A medley of fresh vegetables like carrots and green peas elevates its nutritional value, while zingy ginger and green chilies lend a tantalizing depth of flavor. The final touch of lemon juice and coriander brightens this creamy, dairy-free delight that’s perfect for a quick lunch or a light dinner. Ready in just 45 minutes, it’s an easy, gut-friendly meal that is gluten-free, packed with plant-based nourishment, and bursting with flavor.
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Recipe Information
Ingredients
- 0.5 cup Yellow Moong Dal
- 0.5 cup Basmati Rice
- 2 tablespoons Vegetable Oil
- 1 teaspoon Cumin Seeds
- 0.25 teaspoon Asafoetida
- 0.5 teaspoon Turmeric Powder
- 1 teaspoon Salt
- 4 cups Water
- 1 inch, grated Ginger
- 2 small, slit Green Chilies
- 1 medium, diced Carrot
- 0.5 cup Green Peas
- 2 tablespoons, chopped Fresh Coriander Leaves
- 1 tablespoon Lemon Juice
Instructions
Rinse the yellow moong dal and basmati rice together under cold water until the water runs clear. Soak for 15 minutes, then drain.
Heat vegetable oil in a large pot over medium heat. Add the cumin seeds and allow them to crackle.
Stir in the asafoetida and grated ginger, sautéing for about 1 minute until fragrant.
Add the slit green chilies and diced carrot; sauté for 2-3 minutes until they begin to soften.
Mix in the turmeric powder and drained moong dal and rice. Stir to coat them in the spices.
Pour in the water and add salt. Bring the mixture to a boil.
Once boiling, lower the heat, cover the pot with a lid, and let it simmer for 20 minutes or until the rice and dal are fully cooked and the mixture has a creamy consistency. Stir occasionally to prevent sticking.
Add the green peas and allow to cook for an additional 3-5 minutes until they are tender.
Turn off the heat and stir in the fresh coriander leaves and lemon juice.
Adjust seasoning if necessary and let the khichdi rest, covered, for 5 minutes before serving.
Serve hot, garnished with extra fresh coriander if desired.
Nutrition Facts
Calories |
816 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.7 g | 37% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2049 mg | 89% | |
| Total Carbohydrate | 110.8 g | 40% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 8.2 g | ||
| Protein | 32.7 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 257 mg | 20% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1792 mg | 38% | |
*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.
