Low Sodium Khichdi

Indulge in the comforting goodness of **Low Sodium Khichdi**, a wholesome one-pot meal that’s as nourishing as it is flavorful. This heart-healthy twist on the traditional Indian khichdi swaps excessive salt for aromatic spices like cumin, turmeric, and black pepper, creating a fragrant base that pairs beautifully with the rich nuttiness of moong dal and basmati rice. Loaded with vibrant vegetables such as carrots and green peas, this dish is gently simmered to a creamy, porridge-like consistency and finished with a dollop of ghee for a touch of indulgence. Perfect for those seeking a low-sodium, nutrient-rich recipe, this easy-to-digest meal is ideal for weeknight dinners, light lunches, or even as a detox-friendly option. Garnished with fresh coriander, it’s a warm hug in a bowl that’s ready in under an hour!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 0.5 cup Basmati rice
• 0.5 cup Moong dal (split yellow lentils)
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Cumin seeds
• 0.25 teaspoon Black pepper powder
• 1 teaspoon Ginger, grated
• 1 medium Green chili, finely chopped
• 0.5 cup Carrot, diced
• 0.5 cup Green peas
• 1 tablespoon Ghee (clarified butter)
• 2 tablespoons Fresh coriander leaves, chopped
• 4 cups Water

Directions

Step 1

Rinse the basmati rice and moong dal thoroughly under cold water until the water runs clear. This helps remove excess starch.

Step 2

In a large pot, heat the ghee over medium heat. Once hot, add the cumin seeds and let them sizzle for a few seconds until they're fragrant.

Step 3

Add the grated ginger and chopped green chili to the pot and sauté for 1-2 minutes until aromatic.

Step 4

Add the diced carrots and green peas, stirring them with the spices. Cook for another 2-3 minutes to start softening the vegetables.

Step 5

Stir in the turmeric powder and black pepper powder, mixing well with the vegetables.

Step 6

Add the rinsed rice and moong dal to the pot, stirring well to coat them with the spice mixture.

Step 7

Pour in the 4 cups of water and bring the mixture to a boil.

Step 8

Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for about 20-25 minutes. Stir occasionally to prevent sticking, until the rice and lentils are fully cooked and the mixture has a porridge-like consistency.

Step 9

Check the consistency; add a little more water if you prefer a thinner khichdi.

Step 10

Turn off the heat and let it sit, covered, for a few minutes to allow flavors to meld.

Step 11

Garnish with fresh coriander leaves before serving. Serve warm.

Nutrition Facts

Serving size	(1351.8g)

Amount per serving	% Daily Value*
Calories	713.4

Total Fat 17.1g	0%
Saturated Fat 9.4g	0%
Polyunsaturated Fat 0.1g
Cholesterol 36.4mg	0%
Sodium 112.0mg	0%
Total Carbohydrate 107.8g	0%
Dietary Fiber 16.2g	0%
Total Sugars 8.9g
Protein 33.8g	0%

Vitamin D 0IU	0%
Calcium 226.5mg	0%
Iron 12.6mg	0%
Potassium 1863.8mg	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: 21.4%

Protein: 18.8%

Carbs: 59.9%