One Pot Vegan Vegetarian Rice and Lentils Dish Khichdi
Comforting, nourishing, and irresistibly easy to make, this One Pot Vegan Vegetarian Rice and Lentils Dish, also known as Khichdi, is the ultimate weeknight meal that celebrates simplicity with bold flavors. Featuring aromatic basmati rice and protein-packed yellow moong dal, this wholesome recipe is infused with the warm, earthy notes of turmeric, cumin, and mustard seeds. Fresh vegetables like carrots and peas add a vibrant touch, while a sprinkle of cilantro brings the dish to life. Ready in just 40 minutes, this one-pot wonder is a gluten-free, plant-based delight that’s perfect for meal prep or enjoying as a fuss-free, soul-soothing dinner. Serve it with vegan yogurt, pickles, or as is for a hearty, nutritious experience.
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 1 cup Yellow moong dal (split yellow lentils)
- 5 cups Water
- 2 tablespoons Oil (coconut or vegetable)
- 1 teaspoon Cumin seeds
- 1 teaspoon Mustard seeds
- 0.25 teaspoon Asafoetida (optional)
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Ginger (grated)
- 1 unit Green chili (finely chopped)
- 1 medium Carrot (diced)
- 0.5 cup Green peas (fresh or frozen)
- 1 teaspoon Salt
- 2 tablespoons Cilantro (chopped, for garnish)
Instructions
Rinse the basmati rice and yellow moong dal thoroughly in cold water until the water runs clear. This step removes excess starch and helps prevent the dish from becoming mushy.
In a large pot or Dutch oven, heat the oil over medium heat.
Add the cumin seeds and mustard seeds. Allow them to sizzle for about 30 seconds until aromatic.
Add the asafoetida (if using), turmeric powder, grated ginger, and chopped green chili to the pot. Stir well to combine.
Add the diced carrot and green peas to the pot. Stir and sauté for 1-2 minutes to lightly soften the vegetables.
Add the rinsed rice and lentils to the pot, and stir everything together to coat the grains in the spices.
Pour in the water and add salt. Stir well, and bring the mixture to a boil.
Once boiling, lower the heat to a simmer, cover the pot with a lid, and let it cook for 25-30 minutes, stirring occasionally to prevent sticking.
Check if the rice and lentils are cooked through. They should be soft and slightly creamy. If needed, add a little more water to achieve your desired consistency.
Once done, turn off the heat and let the khichdi sit, covered, for 5 minutes.
Garnish with freshly chopped cilantro before serving. Enjoy as-is, or pair it with vegan yogurt or pickles for extra flavor.
Nutrition Facts
Calories |
1310 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.6 g | 43% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2493 mg | 108% | |
| Total Carbohydrate | 193.9 g | 71% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 14.8 g | ||
| Protein | 62.7 g | 125% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 295 mg | 23% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 3172 mg | 67% | |
*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.
