Dal Khichdi

Warm, comforting, and deeply satisfying, Dal Khichdi is a classic Indian one-pot dish that unites the delicate flavors of basmati rice and protein-rich moong dal (split yellow lentils) with aromatic spices and wholesome vegetables. This nutritious recipe features a fragrant tempering of cumin, asafoetida, and turmeric, along with sautéed onions, tomatoes, and a touch of ginger-garlic paste for a savory, earthy flavor profile. The addition of green peas and diced carrots adds subtle sweetness and vibrant color, making it as visually appealing as it is delicious. Perfectly balancing health and taste, this gluten-free dish is easy to prepare in under an hour and can be served as a light meal or paired with cooling yogurt, tangy pickles, or crispy papad for a hearty, soul-soothing experience. Whether you’re seeking comfort food or a wholesome weeknight dinner, Dal Khichdi is a timeless choice that never fails to delight!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup Basmati rice
• 0.5 cup Moong dal (split yellow lentils)
• 4 cups Water
• 2 tablespoons Ghee (clarified butter) or oil
• 1 teaspoon Cumin seeds
• 0.25 teaspoon Asafoetida (hing)
• 0.5 teaspoon Turmeric powder
• 1 medium Onion, finely chopped
• 1 medium Tomato, chopped
• 1 teaspoon Ginger-garlic paste
• 0.5 cup Green peas (fresh or frozen)
• 1 small Carrot, diced
• 1 optional Green chili, slit
• 1.5 teaspoons Salt
• 2 tablespoons Coriander leaves, chopped

Directions

Step 1

Rinse the basmati rice and moong dal thoroughly in water until the water runs clear.

Step 2

Soak the rice and dal together in enough water for about 20 minutes, then drain and set aside.

Step 3

In a large pot or pressure cooker, heat the ghee or oil over medium heat.

Step 4

Add cumin seeds and let them splutter. Then, add asafoetida and turmeric powder.

Step 5

Add the chopped onion and sauté until it becomes translucent.

Step 6

Stir in the ginger-garlic paste and green chili, cooking for another minute until fragrant.

Step 7

Add the chopped tomato and cook until it turns soft and mushy.

Step 8

Mix in the drained rice and dal, stirring gently to combine with the spices.

Step 9

Add water, green peas, diced carrot, and salt. Mix well.

Step 10

Bring the mixture to a boil and then reduce the heat to low. Cover the pot with a lid and simmer until the rice and dal are fully cooked and tender, approximately 25-30 minutes. If using a pressure cooker, cook for 2-3 whistles.

Step 11

Once cooked, fluff the khichdi with a fork or spoon gently.

Step 12

Garnish with freshly chopped coriander leaves and serve hot.

Nutrition Facts

Serving size	(1692.8g)

Amount per serving	% Daily Value*
Calories	1024.3

Total Fat 31.7g	0%
Saturated Fat 18.2g	0%
Polyunsaturated Fat 0g
Cholesterol 84mg	0%
Sodium 3638.0mg	0%
Total Carbohydrate 147.8g	0%
Dietary Fiber 19.9g	0%
Total Sugars 16.3g
Protein 40.0g	0%

Vitamin D 0IU	0%
Calcium 264.3mg	0%
Iron 14.9mg	0%
Potassium 2308.3mg	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: 27.5%

Protein: 15.4%

Carbs: 57.0%