Nut-Free Moong Dal Khichdi
Comforting, flavorful, and wonderfully simple, Nut-Free Moong Dal Khichdi is a wholesome one-pot Indian dish that's perfect for the entire family. This nut-free variation uses yellow moong dal and basmati rice as its foundation, simmered with aromatic spices like cumin, asafoetida, and turmeric. Fresh vegetables like carrot and green peas add a burst of color and nutrients, making this recipe both healthy and satisfying. Prepared in just under an hour, this dish is naturally gluten-free and ideal for a light lunch, dinner, or a soothing meal when you're under the weather. Serve it warm, garnished with fresh coriander, to enjoy its creamy, melt-in-your-mouth texture. This khichdi is a quick and nutritious way to savor traditional Indian comfort food without the use of nuts.
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Recipe Information
Ingredients
- 1 cup Yellow moong dal
- 1 cup Basmati rice
- 2 tablespoons Ghee or vegetable oil
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Asafoetida (hing)
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 6 cups Water
- 1 medium Carrot, diced
- 0.5 cup Green peas
- 2 tablespoons Fresh coriander leaves, chopped
- 1 teaspoon Ginger, grated
Instructions
Rinse the yellow moong dal and basmati rice thoroughly under cold water until the water runs clear. Soak them together in enough water for about 15 minutes while you prepare the other ingredients.
Heat the ghee or vegetable oil in a large pot or pressure cooker over medium heat.
Add the cumin seeds to the hot ghee or oil and let them sizzle for about 30 seconds until fragrant.
Stir in the asafoetida and grated ginger, sautéing for another 30 seconds.
Drain the soaked moong dal and rice, then add them to the pot, gently stirring to coat with the tempered spices.
Add the diced carrot and green peas, stirring to combine.
Sprinkle the turmeric powder and salt over the mixture, then pour in 6 cups of water.
Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 25-30 minutes, or until the dal and rice are cooked to a soft, porridge-like consistency, stirring occasionally.
If using a pressure cooker, secure the lid and cook for 2 whistles on medium heat, then turn off the heat and let the pressure release naturally before opening.
Adjust the consistency of the khichdi with additional water if needed, depending on your desired thickness.
Garnish with fresh coriander leaves, give it a final stir, and serve hot.
Nutrition Facts
Calories |
1290 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.5 g | 42% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 2482 mg | 108% | |
| Total Carbohydrate | 189.2 g | 69% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 6.8 g | ||
| Protein | 61.4 g | 123% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 372 mg | 29% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 3012 mg | 64% | |
*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.
