Soy-Free Classic Indian Khichadi
Experience comfort in every bite with our Soy-Free Classic Indian Khichadi, a wholesome, one-pot meal that's perfect for a nourishing lunch or dinner. This recipe combines aromatic basmati rice, protein-packed yellow moong dal, and vibrant vegetables like carrots and green peas, all simmered in a fragrant blend of cumin, asafoetida, and turmeric. Enhanced with the richness of ghee (or a plant-based alternative), this gluten-free dish is the epitome of traditional Indian soul food, delivering heartwarming flavors without soy or complex ingredients. Ready in just 40 minutes, it makes for a quick yet satisfying meal, garnished with fresh cilantro for a pop of color and taste. Whether you’re seeking a balanced vegetarian entrée or a cozy, healing comfort food, this khichadi ticks all the boxes! Perfect for meal prep and adaptable for pressure cookers or stovetops, it's a must-try recipe for anyone craving authentic Indian simplicity.
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 0.5 cup Yellow moong dal (split yellow gram)
- 4 cups Water
- 2 tablespoons Ghee or vegetable oil
- 1 teaspoon Cumin seeds
- 0.125 teaspoon Asafoetida (hing)
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Ginger, grated
- 1 teaspoon Salt
- 0.5 cup Carrot, finely chopped
- 0.5 cup Green peas, fresh or frozen
- 1 unit Green chili, chopped
- 2 tablespoons Cilantro, chopped
Instructions
Rinse the basmati rice and moong dal together under running water until the water runs clear. Soak them in water for about 10 minutes, then drain.
Heat the ghee or vegetable oil in a large pot or pressure cooker over medium heat.
Add cumin seeds and let them sizzle for a few seconds until fragrant.
Add asafoetida, ginger, and chopped green chili. Sauté for about 30 seconds.
Stir in the turmeric powder and mix well.
Add the chopped carrot and green peas, stirring well to coat the vegetables with the spices.
Add the drained rice and moong dal mixture, then sauté for a couple of minutes, ensuring the mixture is well combined and coated with the spices.
Pour in the 4 cups of water and add salt.
If using a pot, bring to a gentle boil, cover, and let it simmer on low heat for about 20 minutes, or until the rice and dal are soft and the water is absorbed. If using a pressure cooker, cover with the lid and cook on medium heat for 2 whistles.
Once cooked, let it sit for a few minutes, then open the lid carefully. Fluff the khichadi gently with a fork.
Garnish with chopped cilantro before serving.
Serve hot, and enjoy this soy-free comforting khichadi as a complete meal!
Nutrition Facts
Calories |
968 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 2488 mg | 108% | |
| Total Carbohydrate | 134.9 g | 49% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 12.9 g | ||
| Protein | 37.6 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 289 mg | 22% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 1960 mg | 42% | |
*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.
