Low Sodium Moong Khichdi
Discover the comforting simplicity of **Low Sodium Moong Khichdi**, a wholesome, nutrient-packed dish that's perfect for a light meal or a soothing remedy for digestion. Made with earthy moong dal, fragrant basmati rice, and a medley of vibrant vegetables like carrots, potatoes, and green peas, this khichdi is delicately seasoned with turmeric, cumin, and black pepper for a flavorful yet low-sodium profile. Enhanced with a hint of ginger and green chili, and finished with a garnish of fresh coriander, this recipe brings together satisfying textures with a rich aroma. Ready in just 45 minutes, it's the perfect blend of ease, health, and taste, ideal for anyone seeking a heart-healthy, low-sodium diet without compromising on flavor. Serve this one-pot wonder warm as a nourishing main dish or pair it with yogurt or a fresh salad for a well-rounded, comforting meal.
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Recipe Information
Ingredients
- 0.5 cup Moong Dal (Split Green Gram)
- 0.5 cup Basmati Rice
- 0.5 teaspoon Turmeric Powder
- 0.5 teaspoon Cumin Seeds
- 1 pinch Asafoetida (Hing)
- 1 teaspoon Ginger (grated)
- 1 unit Green Chili (chopped)
- 1 tablespoon Ghee
- 4 cups Water
- 2 tablespoons Fresh Coriander Leaves (chopped)
- 0.25 teaspoon Black Pepper Powder
- 0.25 cup Carrot (diced)
- 0.25 cup Green Peas
- 0.5 cup Potato (diced)
Instructions
Rinse the moong dal and basmati rice under running water until the water runs clear, then drain and set aside.
Heat ghee in a large pot or pressure cooker over medium heat.
Add cumin seeds and let them splutter for a few seconds.
Add asafoetida, grated ginger, and chopped green chili, and sauté for about a minute until fragrant.
Add the diced carrot, potato, and green peas. Sauté the vegetables for 2-3 minutes.
Stir in the rinsed moong dal and rice. Mix well with the spices and vegetables.
Add turmeric powder and sauté everything together for another 2 minutes.
Pour in the 4 cups of water and bring the mixture to a boil.
Reduce the heat to low and cover the pot with a lid. Let it simmer for about 25-30 minutes, stirring occasionally, until the dal and rice are cooked through and the mixture has a porridge-like consistency.
Sprinkle with black pepper powder and mix well.
Garnish with fresh coriander leaves and serve hot.
Nutrition Facts
Calories |
769 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.6 g | 21% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 101 mg | 4% | |
| Total Carbohydrate | 125.9 g | 46% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 14.6 g | ||
| Protein | 33.7 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 267 mg | 21% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 2274 mg | 48% | |
*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.
