Nut-Free Moong Khichdi
Delight in the comforting simplicity of Nut-Free Moong Khichdi, a wholesome one-pot dish that's gentle on the stomach yet full of flavor. Made with basmati rice and protein-packed split green gram (moong dal), this nut-free recipe is perfect for those with dietary restrictions. Infused with a fragrant mix of cumin, asafoetida, ginger, and turmeric, and studded with colorful carrots and green peas, it strikes the ideal balance between taste and nutrition. Prepared in under 35 minutes, this mildly spiced khichdi is a go-to meal for busy weeknights or when you're craving something light and nurturing. Serve it warm with a side of yogurt and tangy pickle for a truly satisfying experience. Perfect for families and individuals alike, this gluten-free and nut-free dish ensures everyone at the table can enjoy its hearty goodness!
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Recipe Information
Ingredients
- 0.5 cup Basmati rice
- 0.5 cup Split green gram (moong dal)
- 2 tablespoons Ghee
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Asafoetida (hing)
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 4 cups Water
- 1 teaspoon Ginger, grated
- 1 small Green chili, slit lengthwise
- 0.25 cup Carrot, diced
- 0.25 cup Green peas
- 2 tablespoons Cilantro, chopped
Instructions
Rinse basmati rice and moong dal under cold water until the water runs clear. Drain well and set aside.
In a medium-sized pot or pressure cooker, heat ghee over medium heat. Add cumin seeds and let them sizzle for a few seconds until aromatic.
Add a pinch of asafoetida and grated ginger to the pot, followed by the slit green chili. Sauté for a minute to release the flavors.
Add turmeric powder and diced carrot. Stir and cook for another 1-2 minutes.
Add the rinsed rice and moong dal to the pot. Stir well to coat them in the ghee and spices.
Pour in 4 cups of water and add salt. Stir everything together, making sure nothing is stuck to the bottom of the pot.
Bring the mixture to a boil, then reduce the heat to low, cover the pot with a lid, and let it simmer gently for about 20 minutes or until the rice and dal are tender and the khichdi has a slightly porridge-like consistency.
If using a pressure cooker, cook until you hear 3 whistles, then reduce the heat to low and cook for another 5 minutes. Allow the pressure to release naturally.
Once cooked, open the pot or cooker, add green peas and fluff the khichdi with a fork. Check for seasoning and adjust salt as needed.
Garnish with chopped cilantro and serve hot with yogurt or pickle on the side.
Nutrition Facts
Calories |
799 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 2443 mg | 106% | |
| Total Carbohydrate | 101.7 g | 37% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 11.0 g | ||
| Protein | 30.8 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 251 mg | 19% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 1614 mg | 34% | |
*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.
