Vegan Moong Dal Khichdi
Vegan Moong Dal Khichdi is a wholesome, one-pot comfort food that's as nourishing as it is delicious. This plant-based recipe combines protein-packed yellow moong dal (split mung beans) and fluffy white rice with vibrant vegetables like carrots and peas, creating a nutrient-rich dish perfect for a cozy meal. Infused with aromatic cumin, golden turmeric, and a touch of grated ginger, it offers a subtle yet flavorful spice profile that soothes and satisfies. Cooked to a soft, porridge-like texture and finished with a drizzle of vegan ghee or oil and a sprinkle of fresh cilantro, this khichdi is gluten-free, easy to digest, and ideal for weeknight dinners or resetting your diet with something light and nourishing. Whether you pair it with vegan yogurt, pickle, or a side salad, this comforting bowl of goodness is sure to become a staple in your kitchen. Perfect for those seeking vegan Indian recipes, healthy meal ideas, or gluten-free comfort food!
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Recipe Information
Ingredients
- 1 cup Yellow moong dal (split mung beans)
- 1 cup White rice
- 4 cups Water
- 1 medium Carrot, chopped
- 0.5 cup Peas
- 1 teaspoon Ginger, grated
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Cumin seeds
- 1 teaspoon Salt
- 1 tablespoon Vegan ghee or oil
- 2 tablespoons Cilantro, chopped
Instructions
Rinse the yellow moong dal and rice separately under running water until the water runs clear. Soak them in water for about 15 minutes.
In a large pot or pressure cooker, heat the vegan ghee or oil over medium heat.
Add the cumin seeds and allow them to sizzle for a few seconds until aromatic.
Add the grated ginger and sauté for about 30 seconds.
Stir in the chopped carrots and peas, and sauté for about 2-3 minutes.
Drain the soaked moong dal and rice, and add them to the pot.
Add turmeric powder and salt, and stir everything well to combine.
Pour in the 4 cups of water and stir, bringing the mixture to a boil.
If using a regular pot, reduce the heat to low, cover with a lid, and allow the khichdi to simmer for about 25-30 minutes, or until the dal and rice are soft and mushy.
If using a pressure cooker, cover with the lid and cook for 3-4 whistles. Allow the pressure to release naturally before opening.
Once cooked, gently stir the khichdi. Adjust the consistency with a little water if needed.
Garnish with chopped cilantro and serve hot.
Nutrition Facts
Calories |
1121 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.0 g | 23% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2472 mg | 107% | |
| Total Carbohydrate | 182.0 g | 66% | |
| Dietary Fiber | 39.1 g | 140% | |
| Total Sugars | 20.3 g | ||
| Protein | 58.6 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 392 mg | 30% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 3007 mg | 64% | |
*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.
