Vegan Classic Indian Khichadi

Indulge in the comforting warmth of Vegan Classic Indian Khichadi, a wholesome one-pot meal that's both nourishing and easy to prepare. This traditional dish combines fragrant basmati rice, protein-packed yellow moong dal, and an array of vibrant vegetables, all simmered with aromatic spices like cumin, turmeric, and asafoetida. Infused with fresh ginger, a hint of green chili, and finished with a splash of tangy lemon juice, this vegan khichadi achieves the perfect balance of flavors. With just 45 minutes from prep to plate, it’s the ultimate dish for busy weeknights or cozy family dinners. Serve it piping hot, garnished with cilantro, alongside vegan yogurt or tangy pickles for a satisfying and nutritious meal. Perfect for those seeking a healthy, gluten-free, and plant-based twist on a classic Indian favorite!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 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 Salt
• 1 teaspoon Ginger, finely chopped
• 1 teaspoon Cumin seeds
• 0.5 teaspoon Mustard seeds
• 2 tablespoons Vegetable oil
• 1 Green chili, slit
• 0.25 teaspoon Asafoetida (hing)
• 1 medium Carrot, chopped
• 0.5 cup Green peas
• 2 tablespoons Cilantro leaves, chopped
• 1 tablespoon Lemon juice

Directions

Step 1

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

Step 2

Soak them in water for about 15 minutes, then drain and set aside.

Step 3

In a large pot, heat the vegetable oil over medium heat.

Step 4

Add the cumin seeds and mustard seeds, and let them sizzle until the mustard seeds begin to pop.

Step 5

Reduce the heat to low, add asafoetida, ginger, and the slit green chili. Stir for a few seconds until fragrant.

Step 6

Add the turmeric powder, rice and dal mixture, carrots, and green peas. Stir to coat them with the spices.

Step 7

Pour in the 4 cups of water, add salt, and stir to combine.

Step 8

Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 25-30 minutes until both rice and dal are cooked through and the mixture is slightly mushy.

Step 9

Stir in the chopped cilantro leaves and lemon juice, and adjust the seasoning if necessary.

Step 10

Let the khichadi sit covered for a few minutes before serving.

Step 11

Serve hot with a side of vegan yogurt or pickle if desired.

Nutrition Facts

Serving size	(1496.8g)

Amount per serving	% Daily Value*
Calories	945.7

Total Fat 30.1g	0%
Saturated Fat 4.5g	0%
Polyunsaturated Fat 16.9g
Cholesterol 0mg	0%
Sodium 2466.3mg	0%
Total Carbohydrate 134.4g	0%
Dietary Fiber 25.4g	0%
Total Sugars 16.7g
Protein 38.1g	0%

Vitamin D 0IU	0%
Calcium 287.8mg	0%
Iron 14.5mg	0%
Potassium 1960.5mg	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: 28.2%

Protein: 15.9%

Carbs: 55.9%