Low Sodium Classic Indian Khichadi
Experience the comforting and nourishing flavors of **Low Sodium Classic Indian Khichadi**, a light and wholesome dish that's perfect for anyone seeking a heart-healthy yet satisfying meal. Packed with protein-rich split yellow moong dal and aromatic basmati rice, this low-sodium twist on a traditional Indian favorite combines vibrant spices like turmeric, cumin, and asafoetida for layers of subtle warmth. Fresh vegetables like carrots and peas add a touch of sweetness, while roasted peanuts bring a delightful crunch. The finishing touch of lemon juice and fresh coriander gives it a zesty, herbaceous kick. Ready in under 45 minutes, this one-pot recipe is a soothing option for a cozy dinner or a nutritious lunch, ideal for pairing with a side of low-sodium yogurt or a crisp salad. Perfect for those prioritizing low-sodium diets without compromising flavor!
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 1 cup Split yellow moong dal (lentils)
- 6 cups Water
- 2 tablespoons Ghee or unsalted butter
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Ground turmeric
- 1 teaspoon Fresh ginger, grated
- 0.25 teaspoon Asafoetida (hing)
- 2 pieces Green chillies, slit lengthwise
- 1 medium Carrot, diced
- 0.5 cup Peas (fresh or frozen)
- 0.25 cup Unsalted roasted peanuts
- 2 tablespoons Fresh coriander leaves, chopped
- 1 tablespoon Lemon juice
Instructions
Rinse the basmati rice and moong dal several times until the water runs clear. Soak them together in enough water for about 15 minutes, then drain.
In a large pot or a pressure cooker, heat the ghee over medium heat. Add cumin seeds and let them splutter.
Add the grated ginger, asafoetida, and slit green chillies. Sauté for 1-2 minutes until aromatic.
Add the diced carrot and peas, and sauté for another 2-3 minutes.
Add the soaked and drained rice and moong dal to the pot. Stir gently to mix well.
Pour in 6 cups of water, add the ground turmeric, and stir. Bring the mixture to a boil.
Lower the heat, cover the pot with a lid (or close the pressure cooker without the weight if using), and let it simmer for about 25-30 minutes (or 3-4 whistles in a pressure cooker).
Once cooked, allow it to sit for 5 minutes for the flavors to meld. If using a pressure cooker, allow the pressure to release naturally.
Open the lid, add the roasted peanuts, give it a gentle stir, and adjust the consistency as per your preference by adding a bit more water if needed.
Garnish with chopped fresh coriander leaves and drizzle with lemon juice just before serving.
Serve warm as a wholesome meal, optionally paired with low-sodium yogurt or a side salad.
Nutrition Facts
Calories |
1466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.9 g | 60% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 124 mg | 5% | |
| Total Carbohydrate | 198.0 g | 72% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 9.4 g | ||
| Protein | 68.8 g | 138% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 405 mg | 31% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 3278 mg | 70% | |
*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.
