Low Sodium Moong Dal Khichdi
Indulge in the wholesome comfort of **Low Sodium Moong Dal Khichdi**, a nutritious and easy-to-digest one-pot meal that's perfect for a light yet satisfying lunch or dinner. This heart-healthy recipe features protein-packed moong dal, fragrant basmati rice, and a vibrant medley of vegetables like peas, carrots, and beans, all seasoned with a delicate blend of cumin, turmeric, ginger, and a hint of black pepper. With minimal salt and the option to use ghee or olive oil, it’s an ideal choice for low-sodium diets without compromising on flavor. Cooked quickly in a pressure cooker to creamy perfection, this khichdi is garnished with fresh coriander for a burst of freshness. Enjoy it hot with a dollop of curd or a squeeze of lemon juice for a comfort meal that nourishes the body and soul.
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Recipe Information
Ingredients
- 0.5 cup Moong Dal (split yellow gram)
- 0.5 cup Basmati Rice
- 4 cups Water
- 0.5 teaspoon Turmeric Powder
- 0.25 teaspoon Asafoetida (hing)
- 0.5 teaspoon Cumin Seeds
- 0.25 teaspoon Black Pepper Powder
- 1 teaspoon Grated Ginger
- 1 small Green Chili, chopped (optional)
- 1 tablespoon Ghee or Olive Oil
- 2 tablespoons Fresh Coriander Leaves, chopped
- 1 cup Mixed Vegetables (like peas, carrots, and beans), finely chopped
Instructions
Rinse the moong dal and basmati rice together under running water until the water runs clear. Drain and set aside.
Heat ghee or olive oil in a pressure cooker over medium heat. Add cumin seeds and let them sizzle for a few seconds till they become aromatic.
Add grated ginger and chopped green chili (if using) and sauté for a minute until fragrant.
Stir in the asafoetida, turmeric powder, and black pepper powder.
Add the chopped mixed vegetables and sauté for 2-3 minutes until they are slightly tender.
Add the rinsed moong dal and rice to the cooker. Stir well to combine with the spices and vegetables.
Pour in 4 cups of water. Mix the ingredients well, ensuring nothing sticks to the bottom of the cooker.
Lock the pressure cooker lid in place. Cook on high heat until 3 whistles are released.
After the pressure cooker cools down, open the lid carefully and give the khichdi a gentle stir.
Adjust the consistency as desired by adding more hot water if it's too thick.
Garnish with fresh coriander leaves before serving.
Serve hot with a side of curd or a squeeze of lemon juice for added flavor.
Nutrition Facts
Calories |
747 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.1 g | 22% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 131 mg | 6% | |
| Total Carbohydrate | 113.6 g | 41% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 10.0 g | ||
| Protein | 36.0 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 279 mg | 21% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 1921 mg | 41% | |
*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.
