Soy-Free Moong Khichdi
Savor the comforting goodness of Soy-Free Moong Khichdi, a wholesome one-pot dish that blends simplicity with nourishing flavor. Perfectly crafted with protein-packed moong dal and fragrant basmati rice, this gluten-free recipe features a medley of colorful vegetables like carrots and green peas, infused with aromatic spices like cumin, ginger, and turmeric. Cooked to a soft, creamy consistency in ghee, this khichdi is naturally soy-free and easily digestible, making it an ideal meal for lunch, dinner, or recovery days. Topped with a zesty splash of lemon juice and fresh coriander, it’s a hearty, satisfying option that pairs beautifully with yogurt or pickle. Ready in just 45 minutes, this recipe’s quick prep and diverse ingredients make it a nourishing favorite for the whole family.
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Recipe Information
Ingredients
- 1 cup Moong Dal (split yellow gram)
- 1 cup Basmati Rice
- 2 tablespoons Ghee
- 1 teaspoon Cumin Seeds
- 0.5 teaspoon Turmeric Powder
- 0.25 teaspoon Asafoetida (Hing)
- 1 teaspoon Ginger (finely chopped)
- 1 unit Green Chili (slit)
- 6 cups Water
- 1.5 teaspoons Salt
- 1 medium Carrot (chopped)
- 0.5 cup Green Peas
- 2 tablespoons Fresh Coriander (chopped)
- 1 tablespoon Lemon Juice
Instructions
Rinse the moong dal and basmati rice thoroughly under cold water and drain.
In a large pot or pressure cooker, heat the ghee over medium heat.
Add the cumin seeds and let them sizzle for a few seconds until fragrant.
Stir in the asafoetida and chopped ginger. Saute for about 30 seconds.
Add the slit green chili and turmeric powder, stirring well.
Add the chopped carrots and green peas, cooking for 2-3 minutes.
Pour in the rinsed moong dal and rice into the pot. Stir well to coat them with the spices.
Add 6 cups of water and salt to the mixture. Stir to combine.
If using a pressure cooker, secure the lid and cook for 3 whistles on medium flame. If using a regular pot, cover and let it cook for about 20-25 minutes, stirring occasionally until the rice and dal are tender and the mixture is slightly mushy.
Once cooked, turn off the heat and allow the pressure to release naturally if using a pressure cooker.
After the pressure is released or the Khichdi is cooked, open the lid and stir in the lemon juice.
Adjust the consistency to your preference by adding more water if needed. Check the seasoning and adjust salt as per taste.
Garnish with freshly chopped coriander and serve hot. Enjoy the Khichdi with pickle or yogurt if desired.
Nutrition Facts
Calories |
1321 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.6 g | 42% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 3676 mg | 160% | |
| Total Carbohydrate | 194.7 g | 71% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 10.0 g | ||
| Protein | 62.3 g | 125% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 447 mg | 34% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 3386 mg | 72% | |
*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.
