Low Sodium Dal Khichdi

Savor the comforting goodness of Low Sodium Dal Khichdi, a wholesome one-pot meal that's as nutritious as it is flavorful. This recipe combines basmati rice and protein-packed yellow moong dal with vibrant vegetables like carrots, green peas, and spinach, all gently seasoned with turmeric, cumin, and a touch of ginger and garlic. By skipping the added salt, this dish is perfect for those watching their sodium intake without compromising on taste. Its creamy texture and fragrant aroma make it the ultimate soul-soothing meal, while a splash of lemon juice and fresh coriander brightens every bite. Ready in under 40 minutes, this low-sodium khichdi is a satisfying and heart-healthy choice for lunch or dinner—perfect when paired with a refreshing yogurt side or crunchy salad.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 0.5 cup Basmati rice
• 0.5 cup Yellow moong dal (split yellow gram)
• 4 cups Water
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Cumin seeds
• 1 teaspoon Ginger (finely chopped)
• 1 teaspoon Garlic (finely chopped)
• 0.5 cup Carrot (diced)
• 0.5 cup Green peas (fresh or frozen)
• 0.5 cup Spinach (chopped)
• 1 medium Tomato (chopped)
• 1 Green chili (slit in half)
• 2 tablespoons Coriander leaves (chopped)
• 1 tablespoon Olive oil
• 1 tablespoon Lemon juice

Directions

Step 1

Rinse the basmati rice and yellow moong dal thoroughly under running water until the water runs clear. Soak them together in water for about 15 minutes, then drain.

Step 2

In a large pot or pressure cooker, heat olive oil over medium heat. Add cumin seeds and allow them to splutter for about 30 seconds.

Step 3

Add chopped ginger, garlic, and green chili, and sauté until fragrant, about 1 minute.

Step 4

Add the diced carrot, green peas, spinach, and chopped tomato. Cook for 3-4 minutes, stirring occasionally, until the vegetables start to soften.

Step 5

Stir in the drained rice and dal mixture, turmeric powder, and mix well to combine with the vegetables.

Step 6

Pour in 4 cups of water and give it a good stir. Increase the heat to high and bring the mixture to a boil.

Step 7

Once it starts boiling, reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the rice and lentils are fully cooked and the khichdi reaches a creamy consistency. If using a pressure cooker, cook for 2-3 whistles on medium heat.

Step 8

Turn off the heat and let the khichdi rest for a few minutes. If it’s too thick, you can add a bit of hot water and mix to achieve the desired consistency.

Step 9

Stir in the lemon juice and chopped coriander leaves before serving.

Step 10

Serve warm, optionally with a side of yogurt or a salad.

Nutrition Facts

Serving size	(1543.4g)

Amount per serving	% Daily Value*
Calories	755.7

Total Fat 17.3g	0%
Saturated Fat 2.7g	0%
Polyunsaturated Fat 1.3g
Cholesterol 0mg	0%
Sodium 162.6mg	0%
Total Carbohydrate 117.2g	0%
Dietary Fiber 19.2g	0%
Total Sugars 16.6g
Protein 36.3g	0%

Vitamin D 0IU	0%
Calcium 329.8mg	0%
Iron 13.7mg	0%
Potassium 2472.8mg	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: 20.2%

Protein: 18.9%

Carbs: 60.9%