Low Sodium Dal Khichdi
Savor the comforting goodness of Low Sodium Dal Khichdi, a wholesome one-pot meal packed with protein, fiber, and vibrant veggies. Perfect for those seeking a heart-healthy recipe, this dish swaps traditional ingredients for a lower sodium option while retaining its signature creamy texture and soul-warming flavors. Crafted with basmati rice, yellow moong dal, and nutrient-rich vegetables like spinach, carrots, and green peas, it's gently spiced with turmeric, cumin, and aromatic ginger-garlic paste. A splash of lemon juice adds a zesty flair, while fresh coriander offers a burst of freshness. Ready in just 40 minutes, this low-sodium khichdi is ideal for a nutritious weeknight dinner that’s light on salt but full of flavor. Pair it with yogurt or a crisp salad for a nourishing, satisfying meal.
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Recipe Information
Ingredients
- 0.5 cup Basmati rice
- 0.5 cup Yellow moong dal (split yellow gram)
- 4 cups Water
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Cumin seeds
- 1 teaspoon Ginger (finely chopped)
- 1 teaspoon Garlic (finely chopped)
- 0.5 cup Carrot (diced)
- 0.5 cup Green peas (fresh or frozen)
- 0.5 cup Spinach (chopped)
- 1 medium Tomato (chopped)
- 1 Green chili (slit in half)
- 2 tablespoons Coriander leaves (chopped)
- 1 tablespoon Olive oil
- 1 tablespoon Lemon juice
Instructions
Rinse the basmati rice and yellow moong dal thoroughly under running water until the water runs clear. Soak them together in water for about 15 minutes, then drain.
In a large pot or pressure cooker, heat olive oil over medium heat. Add cumin seeds and allow them to splutter for about 30 seconds.
Add chopped ginger, garlic, and green chili, and sauté until fragrant, about 1 minute.
Add the diced carrot, green peas, spinach, and chopped tomato. Cook for 3-4 minutes, stirring occasionally, until the vegetables start to soften.
Stir in the drained rice and dal mixture, turmeric powder, and mix well to combine with the vegetables.
Pour in 4 cups of water and give it a good stir. Increase the heat to high and bring the mixture to a boil.
Once it starts boiling, reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the rice and lentils are fully cooked and the khichdi reaches a creamy consistency. If using a pressure cooker, cook for 2-3 whistles on medium heat.
Turn off the heat and let the khichdi rest for a few minutes. If it’s too thick, you can add a bit of hot water and mix to achieve the desired consistency.
Stir in the lemon juice and chopped coriander leaves before serving.
Serve warm, optionally with a side of yogurt or a salad.
Nutrition Facts
Calories |
756 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.3 g | 22% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 163 mg | 7% | |
| Total Carbohydrate | 117.2 g | 43% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 16.6 g | ||
| Protein | 36.3 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 330 mg | 25% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 2473 mg | 53% | |
*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.
