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Vegetable Khichdi
Abdelaziz

Vegetable Khichdi

Basmati rice and split yellow moong dal cooked together with carrot, peas, ginger and cumin into a soft, comforting one-pot dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 3/4 cup basmati rice 150 g
  • 3/4 cup split yellow moong dal 150 g
  • 1 tablespoon ghee or avocado oil 15 ml
  • 1 teaspoon cumin seeds
  • 1 tablespoon fresh ginger grated, 15 g
  • 1 pinch asafoetida (hing) optional, use a brand labeled gluten-free
  • 1 medium carrot diced, about 1/2 cup (65 g)
  • 1 small tomato chopped
  • 1/2 teaspoon ground turmeric
  • 5 cups water 1.2 L
  • 1 teaspoon salt 6 g
  • 1/2 cup frozen peas 75 g
  • 1 tablespoon lemon juice 15 ml
  • 2 tablespoons fresh cilantro chopped

Method
 

  1. Rinse the rice and dal together in a fine strainer under cold water until the water runs mostly clear. Drain well.
  2. Heat the ghee in a heavy pot over medium heat. Add the cumin seeds for 30 seconds, then the ginger and hing for 30 seconds.
  3. Add the carrot, tomato and turmeric and cook for 2 minutes. Add the rice and dal and stir to coat for 1 minute.
  4. Add the water and salt. Bring to a boil, reduce to low, partially cover and cook for 20 to 25 minutes, stirring occasionally, until the rice and dal are very soft and porridge-like. Add the peas for the last 5 minutes. Add hot water 1/4 cup (60 ml) at a time if it becomes too thick.
  5. Stir in the lemon juice and cilantro. The khichdi thickens as it stands.

Notes

Use avocado oil instead of ghee for a vegan version. Nutrition values are rough estimates per serving.
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