Soy-Free Dal Khichdi
Indulge in the comfort of a wholesome, Soy-Free Dal Khichdi—a one-pot dish brimming with nourishing ingredients and aromatic spices. This gluten-free and vegetarian recipe combines fluffy basmati rice with hearty split yellow moong dal, simmered to perfection with turmeric and salt to achieve that classic dal khichdi creaminess. Enhanced with sautéed ginger, cumin seeds, and a medley of vibrant vegetables like carrots and green peas, this version takes a nutritious twist. A final touch of fresh cilantro and a squeeze of lemon juice adds a burst of freshness, making it a perfectly balanced meal. Ideal for weeknight dinners or quick soothing meals, this soy-free recipe offers digestible protein, comforting flavors, and the convenience of minimal cleanup. Serve hot with a dollop of ghee, a side of yogurt, or pickles for an authentic, wholesome Indian meal.
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 1 cup Split yellow moong dal (lentils)
- 4 cups Water
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 2 tablespoons Ghee or vegetable oil
- 1 teaspoon Cumin seeds
- 1 teaspoon Ginger, minced
- 2 units Green chilies, slit
- 0.25 teaspoon Asafoetida (hing)
- 1 medium Carrot, diced
- 0.5 cup Green peas
- 2 tablespoons Cilantro, chopped
- 1 tablespoon Lemon juice
Instructions
Rinse the basmati rice and moong dal under running water until the water runs clear.
In a heavy-bottomed pot, combine the rinsed rice, moong dal, and water. Add the turmeric powder and salt.
Bring the mixture to a boil. Once it starts to boil, reduce the heat to low, cover the pot with a lid, and let it simmer for about 20 minutes, or until both the rice and dal are cooked and mushy.
In a separate pan, heat the ghee or vegetable oil over medium heat.
Add the cumin seeds and let them sizzle until they release their aroma.
Add the minced ginger and green chilies, sauté for a minute until the ginger turns golden.
Add the asafoetida, diced carrot, and green peas. Cook for about 5–7 minutes until the vegetables are tender.
Combine the cooked vegetables with the rice and dal mixture. Stir well to ensure everything is mixed thoroughly.
Allow the khichdi to simmer for another 5 minutes. Adjust the consistency with more water if required, as it should be slightly mushy.
Turn off the heat, and stir in the chopped cilantro and lemon juice.
Serve the Soy-Free Dal Khichdi hot, garnished with additional cilantro if desired.
Nutrition Facts
Calories |
1299 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.5 g | 42% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 2470 mg | 107% | |
| Total Carbohydrate | 191.4 g | 70% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 8.2 g | ||
| Protein | 61.7 g | 123% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 343 mg | 26% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 3065 mg | 65% | |
*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.
