Soy-Free Dal Khichdi

Elevate your comfort food game with this wholesome and flavorful Soy-Free Dal Khichdi, a perfect one-pot meal brimming with nutrition and simplicity. Combining fragrant basmati rice, protein-rich yellow moong dal, and vibrant vegetables like carrots and peas, this dish is spiced with aromatic cumin, ginger, and a hint of asafoetida for an irresistible depth of flavor. Cooked to a creamy, spoonable texture and finished with a dash of zesty lemon juice and fresh cilantro, it’s ideal for a quick weekday dinner or a soothing meal when you need something light yet nourishing. Free from soy, vegetarian, and easily customizable for vegan diets, this recipe is a must-try for anyone seeking a healthy yet indulgent comfort food option. Perfectly balanced, easy to digest, and packed with traditional Indian flavors, this dal khichdi will become a go-to in your kitchen repertoire!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup Basmati rice
• 1 cup Split yellow moong dal (lentils)
• 4 cups Water
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Salt
• 2 tablespoons Ghee or vegetable oil
• 1 teaspoon Cumin seeds
• 1 teaspoon Ginger, minced
• 2 units Green chilies, slit
• 0.25 teaspoon Asafoetida (hing)
• 1 medium Carrot, diced
• 0.5 cup Green peas
• 2 tablespoons Cilantro, chopped
• 1 tablespoon Lemon juice

Directions

Step 1

Rinse the basmati rice and moong dal under running water until the water runs clear.

Step 2

In a heavy-bottomed pot, combine the rinsed rice, moong dal, and water. Add the turmeric powder and salt.

Step 3

Bring the mixture to a boil. Once it starts to boil, reduce the heat to low, cover the pot with a lid, and let it simmer for about 20 minutes, or until both the rice and dal are cooked and mushy.

Step 4

In a separate pan, heat the ghee or vegetable oil over medium heat.

Step 5

Add the cumin seeds and let them sizzle until they release their aroma.

Step 6

Add the minced ginger and green chilies, sauté for a minute until the ginger turns golden.

Step 7

Add the asafoetida, diced carrot, and green peas. Cook for about 5–7 minutes until the vegetables are tender.

Step 8

Combine the cooked vegetables with the rice and dal mixture. Stir well to ensure everything is mixed thoroughly.

Step 9

Allow the khichdi to simmer for another 5 minutes. Adjust the consistency with more water if required, as it should be slightly mushy.

Step 10

Turn off the heat, and stir in the chopped cilantro and lemon juice.

Step 11

Serve the Soy-Free Dal Khichdi hot, garnished with additional cilantro if desired.

Nutrition Facts

Serving size	(1560.3g)

Amount per serving	% Daily Value*
Calories	1299.4

Total Fat 32.5g	0%
Saturated Fat 18.3g	0%
Polyunsaturated Fat 0.1g
Cholesterol 71.7mg	0%
Sodium 2469.8mg	0%
Total Carbohydrate 191.4g	0%
Dietary Fiber 24.2g	0%
Total Sugars 8.2g
Protein 61.7g	0%

Vitamin D 0IU	0%
Calcium 343.0mg	0%
Iron 20.8mg	0%
Potassium 3064.9mg	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: 22.4%

Protein: 18.9%

Carbs: 58.7%