Low Sodium Khichdi
Dive into the comforting embrace of this Low Sodium Khichdi—a wholesome, nourishing one-pot meal that's perfect for anyone seeking flavor without the heft of excess salt. Made with a blend of fluffy basmati rice and protein-rich moong dal, this recipe is elevated with aromatic spices like cumin, turmeric, and black pepper, ensuring every spoonful is bursting with subtle warmth. Packed with vibrant vegetables like carrots and green peas, and enriched with the creamy richness of ghee, this heart-healthy dish offers a medley of textures and nutrients. Ready in just 45 minutes, this light yet filling khichdi is ideal for a cozy weeknight meal or a soothing option for digestive support. Garnished with fresh coriander, it's a low-sodium twist on a beloved classic that doesn’t skimp on taste. Perfect for those on a low-sodium diet, this recipe is your go-to for a quick, healthy, and satisfying dish.
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Recipe Information
Ingredients
- 0.5 cup Basmati rice
- 0.5 cup Moong dal (split yellow lentils)
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Cumin seeds
- 0.25 teaspoon Black pepper powder
- 1 teaspoon Ginger, grated
- 1 medium Green chili, finely chopped
- 0.5 cup Carrot, diced
- 0.5 cup Green peas
- 1 tablespoon Ghee (clarified butter)
- 2 tablespoons Fresh coriander leaves, chopped
- 4 cups Water
Instructions
Rinse the basmati rice and moong dal thoroughly under cold water until the water runs clear. This helps remove excess starch.
In a large pot, heat the ghee over medium heat. Once hot, add the cumin seeds and let them sizzle for a few seconds until they're fragrant.
Add the grated ginger and chopped green chili to the pot and sauté for 1-2 minutes until aromatic.
Add the diced carrots and green peas, stirring them with the spices. Cook for another 2-3 minutes to start softening the vegetables.
Stir in the turmeric powder and black pepper powder, mixing well with the vegetables.
Add the rinsed rice and moong dal to the pot, stirring well to coat them with the spice mixture.
Pour in the 4 cups of water and bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for about 20-25 minutes. Stir occasionally to prevent sticking, until the rice and lentils are fully cooked and the mixture has a porridge-like consistency.
Check the consistency; add a little more water if you prefer a thinner khichdi.
Turn off the heat and let it sit, covered, for a few minutes to allow flavors to meld.
Garnish with fresh coriander leaves before serving. Serve warm.
Nutrition Facts
Calories |
713 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.1 g | 22% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 112 mg | 5% | |
| Total Carbohydrate | 107.8 g | 39% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 8.9 g | ||
| Protein | 33.8 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 226 mg | 17% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1864 mg | 40% | |
*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.
