Low Fat Moong Dal Khichdi
Savor the comforting goodness of **Low Fat Moong Dal Khichdi**, a wholesome and nourishing one-pot meal perfect for light and healthy dining. Packed with protein-rich **moong dal (split green gram)** and fiber-rich rice, this recipe is delicately spiced with **cumin, turmeric, and fresh ginger** for a flavorful yet mild kick. The inclusion of fresh ingredients like **onion, tomato, green chili, and cilantro** makes the dish both aromatic and nutritious, while the optional use of **vegetable broth** enhances its depth of flavor. This quick and easy dish comes together in just **45 minutes**, making it perfect for busy weeknights or soothing meals during recovery. Serve piping hot with a drizzle of ghee for indulgence or alongside yogurt and pickles for a traditional Indian comfort food experience. Whether you're aiming for a light lunch or a gluten-free dinner, this **low-fat, protein-packed khichdi** is a must-try!
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Recipe Information
Ingredients
- 0.5 cup Rice
- 0.5 cup Moong Dal (split green gram)
- 4 cups Water
- 1 medium, chopped Onion
- 1 medium, chopped Tomato
- 1 inch, grated Ginger
- 1 chopped Green Chili
- 0.5 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric Powder
- 1 teaspoon (or to taste) Salt
- 2 tablespoons, chopped Cilantro
- 1 cup (optional for extra flavor) Vegetable Broth
- 1 teaspoon (optional) Ghee
Instructions
Rinse the rice and moong dal separately in water until the water runs clear. Set aside.
In a pressure cooker, heat the ghee (if using) over medium heat.
Add the cumin seeds and let them splutter for a few seconds.
Add the chopped onions and sauté until they turn translucent.
Stir in the grated ginger and chopped green chili. Cook for another 1-2 minutes.
Add the chopped tomatoes and turmeric powder. Cook until the tomatoes soften and oil begins to separate from the mixture.
Add the rinsed rice and moong dal to the cooker and sauté for a couple of minutes.
Pour in the water (and vegetable broth if using) along with the salt. Stir everything together.
Close the cooker with its lid and cook on medium heat until 2-3 whistles.
Once the pressure releases, open the lid and stir the khichdi. If it's too thick, add a little hot water to reach your desired consistency.
Garnish with chopped cilantro and serve hot.
Nutrition Facts
Calories |
724 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.2 g | 12% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 13 mg | 4% | |
| Sodium | 4347 mg | 189% | |
| Total Carbohydrate | 131.5 g | 48% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 28.4 g | ||
| Protein | 34.7 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 307 mg | 24% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 2361 mg | 50% | |
*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.
