Dairy-Free Classic Indian Khichadi

Embrace comfort and nourishment with this **Dairy-Free Classic Indian Khichadi**, a wholesome, one-pot meal perfect for cozy weeknight dinners or a soothing lunch. This vegan-friendly twist on the traditional dish brings together fragrant **basmati rice** and protein-packed **yellow moong dal**, simmered to perfection with warming spices like **turmeric**, **cumin**, and a hint of fragrant **asafoetida** (optional). Infused with the zest of fresh **ginger** and **green chilies**, this dish strikes the perfect balance between mild and flavorful. Easy to prepare in just 40 minutes, this versatile khichadi features a creamy, porridge-like consistency that’s naturally dairy-free and gluten-free, making it a delightful option for all dietary needs. Garnished with vibrant **cilantro**, it can be enjoyed solo or paired with tangy chutneys and pickles for a complete Indian-inspired meal. Perfectly simple and nourishing, it’s a true soul-soothing classic!

Nutriscore Rating: 72/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup Basmati rice
• 0.5 cup Yellow moong dal (split mung beans)
• 4 cups Water
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Cumin seeds
• 1 tablespoon Ginger (finely chopped)
• 2 Green chilies (slit)
• 2 tablespoons Vegetable oil
• 1 teaspoon Salt
• 2 tablespoons Cilantro (freshly chopped)
• 0.25 teaspoon Asafoetida (hing, optional)

Directions

Step 1

Rinse the basmati rice and yellow moong dal separately under running water until the water runs clear. Drain and set aside.

Step 2

In a medium-sized pot or pressure cooker, heat the vegetable oil over medium heat.

Step 3

Add the cumin seeds to the hot oil and let them crackle for a few seconds. Add the asafoetida (hing), if using.

Step 4

Add the chopped ginger and slit green chilies to the pot and sauté for 1-2 minutes until fragrant.

Step 5

Stir in the rinsed rice and moong dal, mixing well with the spices.

Step 6

Pour in the 4 cups of water, then add the turmeric powder and salt. Stir everything together to combine.

Step 7

Bring the mixture to a boil. If using a regular pot, cover, reduce the heat to low, and let it simmer for about 25 minutes, stirring occasionally, until the rice and dal are cooked through and the khichadi has a slightly mushy consistency.

Step 8

If using a pressure cooker, cover and cook for 2-3 whistles on medium heat before turning off the heat. Allow the pressure to release naturally.

Step 9

Once cooked, fluff the khichadi gently with a fork. Adjust salt to taste if needed.

Step 10

Garnish with freshly chopped cilantro before serving.

Step 11

Serve hot, enjoying it as a meal on its own or with a side of your favorite chutney or pickle.

Nutrition Facts

Serving size	(1396.3g)

Amount per serving	% Daily Value*
Calories	871.5

Total Fat 29.4g	0%
Saturated Fat 4.4g	0%
Polyunsaturated Fat 16.8g
Cholesterol 0mg	0%
Sodium 2428.2mg	0%
Total Carbohydrate 121.0g	0%
Dietary Fiber 20.9g	0%
Total Sugars 11.7g
Protein 34.0g	0%

Vitamin D 0IU	0%
Calcium 271.4mg	0%
Iron 13.5mg	0%
Potassium 2094.5mg	0%

*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.

Source of Calories

Fat: 29.9%

Protein: 15.4%

Carbs: 54.7%