Nut-Free Dal Khichdi
Soothe your soul and satisfy your hunger with this Nut-Free Dal Khichdi—a wholesome, one-pot comfort food that's perfect for all ages! This allergen-friendly recipe swaps the usual mixed dals for yellow moong dal and fragrant basmati rice, simmered together with aromatic spices like cumin, coriander, and turmeric for a dish that's both hearty and flavorful. Fresh veggies like carrots and peas add vibrant color and nutrition, while a finishing touch of lemon juice and cilantro brightens every bite. Made with just pantry staples and ready in under 45 minutes, it’s a gluten-free, vegetarian, and nut-free meal ideal for weeknight dinners or cozy lunches. Serve it steaming hot with cooling yogurt or raita for a complete and satisfying experience! Keywords: Nut-Free Dal Khichdi, gluten-free comfort food, one-pot meal, easy Indian khichdi recipe.
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 0.5 cup Yellow moong dal (split mung beans)
- 2 tablespoons Ghee or vegetable oil
- 1 teaspoon Cumin seeds
- 0.25 teaspoon Asafoetida (hing)
- 1 medium Onion, finely chopped
- 1 medium Tomato, finely chopped
- 1 teaspoon Ginger, grated
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 1 teaspoon Salt
- 0.5 cup Green peas
- 1 medium Carrot, diced
- 4 cups Water
- 2 tablespoons Fresh cilantro, chopped
- 1 tablespoon Lemon juice
Instructions
Rinse the basmati rice and moong dal separately under running water until the water runs clear to remove excess starch.
In a large pressure cooker, heat the ghee or vegetable oil over medium heat.
Add cumin seeds and let them sizzle for a few seconds until they release their aroma.
Add asafoetida, then immediately add the finely chopped onion. Sauté until the onions turn translucent and just begin to brown, about 3-4 minutes.
Stir in the chopped tomato and grated ginger. Cook for about 2-3 minutes until the tomatoes soften.
Mix in the turmeric powder, cumin powder, coriander powder, and salt. Cook for another minute to allow the spices to mix well with the onion and tomato.
Add the rinsed rice, moong dal, green peas, and diced carrot. Stir everything together to combine.
Pour in the water and stir to ensure nothing is sticking to the bottom of the cooker.
Close the pressure cooker lid and cook for about 3 whistles on medium-high heat, then turn off the heat. Allow the pressure to release naturally.
Once the pressure has been released, open the lid and gently fluff the khichdi with a fork.
Add the lemon juice and garnish with fresh chopped cilantro before serving.
Serve hot, accompanied by yogurt or a simple raita if desired.
Nutrition Facts
Calories |
1023 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 2468 mg | 107% | |
| Total Carbohydrate | 145.9 g | 53% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 21.6 g | ||
| Protein | 39.7 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 340 mg | 26% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 2273 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.
