Vegan Moong Khichdi
Vegan Moong Khichdi is a wholesome, one-pot comfort food that combines the earthy goodness of split moong dal and fragrant basmati rice, simmered with warming spices like cumin, turmeric, and asafoetida. Packed with vibrant vegetables like green peas, carrots, and spinach, this gluten-free, plant-based dish is nutrient-rich and perfect for a light yet filling meal. Prepared with nourishing coconut oil and finished with a zingy squeeze of lime and a sprinkle of fresh coriander, it has a delicate balance of subtle flavors and creamy, porridge-like consistency. Quick to make in just 40 minutes, Vegan Moong Khichdi is the ideal recipe for busy weeknights or a soothing dinner. Serve it warm with vegan yogurt or a crisp salad for a truly satisfying experience.
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Recipe Information
Ingredients
- 0.5 cup split moong dal
- 0.5 cup basmati rice
- 4 cups water
- 2 tablespoons coconut oil
- 0.5 teaspoon mustard seeds
- 0.5 teaspoon cumin seeds
- 1 teaspoon finely chopped ginger
- 0.25 teaspoon asafoetida (hing)
- 0.5 teaspoon turmeric powder
- 1 teaspoon salt
- 0.5 cup green peas
- 0.5 cup chopped carrot
- 1 cup chopped spinach
- 1 half lime
- 2 tablespoons fresh coriander leaves
Instructions
Rinse the split moong dal and basmati rice together in a fine mesh sieve until the water runs clear. Soak them in water for 10 minutes, then drain.
In a heavy-bottomed pot, heat the coconut oil over medium heat. Add mustard seeds and allow them to crackle.
Add cumin seeds and fry them for about 30 seconds until aromatic.
Stir in the chopped ginger and asafoetida, sautéing for another minute.
Add turmeric powder and the drained moong dal and rice mixture. Stir well to coat with the spices.
Pour in the 4 cups of water, add salt, and bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for about 15 minutes.
Add the green peas, chopped carrot, and spinach. Stir to combine and continue cooking for another 10 minutes, or until everything is cooked and the mixture has a porridge-like consistency.
Turn off the heat and squeeze the juice of half a lime over the khichdi.
Garnish with fresh coriander leaves before serving.
Serve hot with a side of vegan yogurt or a simple salad.
Nutrition Facts
Calories |
916 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2689 mg | 117% | |
| Total Carbohydrate | 123.2 g | 45% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 11.8 g | ||
| Protein | 41.4 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 524 mg | 40% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 3320 mg | 71% | |
*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.
