Vegan Classic Indian Khichadi
Discover comfort and nourishment in every spoonful of this Vegan Classic Indian Khichadi, a wholesome and hearty one-pot dish that's a staple in Indian households. This plant-based recipe combines fluffy basmati rice and creamy yellow moong dal (split mung beans) with vibrant vegetables like carrots and green peas, seasoned with aromatic spices including cumin, mustard seeds, and a hint of asafoetida. Infused with the warmth of turmeric and the zest of fresh ginger, this dish is easy to prepare and perfect for busy weeknights. Ready in just 45 minutes, it boasts a blend of flavors that are both soothing and satisfying. Finished with a splash of tangy lemon juice and a sprinkle of cilantro, it's a nutritious vegan meal that’s ideal for digestive health and serves beautifully with a side of vegan yogurt or pickle. Make this classic khichadi your go-to recipe for a cozy, flavorful experience!
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 0.5 cup Yellow moong dal (split mung beans)
- 4 cups Water
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 1 teaspoon Ginger, finely chopped
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Mustard seeds
- 2 tablespoons Vegetable oil
- 1 Green chili, slit
- 0.25 teaspoon Asafoetida (hing)
- 1 medium Carrot, chopped
- 0.5 cup Green peas
- 2 tablespoons Cilantro leaves, chopped
- 1 tablespoon Lemon juice
Instructions
Rinse the basmati rice and moong dal together under cold running water until the water runs clear.
Soak them in water for about 15 minutes, then drain and set aside.
In a large pot, heat the vegetable oil over medium heat.
Add the cumin seeds and mustard seeds, and let them sizzle until the mustard seeds begin to pop.
Reduce the heat to low, add asafoetida, ginger, and the slit green chili. Stir for a few seconds until fragrant.
Add the turmeric powder, rice and dal mixture, carrots, and green peas. Stir to coat them with the spices.
Pour in the 4 cups of water, add salt, and stir to combine.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 25-30 minutes until both rice and dal are cooked through and the mixture is slightly mushy.
Stir in the chopped cilantro leaves and lemon juice, and adjust the seasoning if necessary.
Let the khichadi sit covered for a few minutes before serving.
Serve hot with a side of vegan yogurt or pickle if desired.
Nutrition Facts
Calories |
946 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2466 mg | 107% | |
| Total Carbohydrate | 134.4 g | 49% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 16.7 g | ||
| Protein | 38.1 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 288 mg | 22% | |
| Iron | 14.5 mg | 81% | |
| 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.
