Vegan Moong Dal Khichdi
Warm, comforting, and packed with wholesome goodness, Vegan Moong Dal Khichdi is the ultimate one-pot meal for cozy weeknights or soothing lunches. This hearty dish combines creamy yellow moong dal (split mung beans) and tender white rice, infused with fragrant spices like cumin and turmeric for a burst of subtle flavor. With nutrient-rich additions like carrots and peas, this healthy, plant-based recipe offers a perfect balance of protein, fiber, and satisfying texture. Gently simmered to create a soft, mushy consistency, this khichdi is light on the stomach yet deeply nourishing. Topped with fresh cilantro and optional vegan ghee for a finishing touch, it’s an easy 45-minute recipe perfect for meal prep or a comforting quick fix. Whether you're seeking a vegan twist on the classic Indian dish or a gluten-free, wholesome bowl of comfort food, Vegan Moong Dal Khichdi has you covered. Serve it piping hot with a side of vegan yogurt or pickles for the ultimate homemade meal!
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Ingredients
- 1 cup Yellow moong dal (split mung beans)
- 1 cup White rice
- 4 cups Water
- 1 medium Carrot, chopped
- 0.5 cup Peas
- 1 teaspoon Ginger, grated
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Cumin seeds
- 1 teaspoon Salt
- 1 tablespoon Vegan ghee or oil
- 2 tablespoons Cilantro, chopped
Directions
Step 1
Rinse the yellow moong dal and rice separately under running water until the water runs clear. Soak them in water for about 15 minutes.
Step 2
In a large pot or pressure cooker, heat the vegan ghee or oil over medium heat.
Step 3
Add the cumin seeds and allow them to sizzle for a few seconds until aromatic.
Step 4
Add the grated ginger and sauté for about 30 seconds.
Step 5
Stir in the chopped carrots and peas, and sauté for about 2-3 minutes.
Step 6
Drain the soaked moong dal and rice, and add them to the pot.
Step 7
Add turmeric powder and salt, and stir everything well to combine.
Step 8
Pour in the 4 cups of water and stir, bringing the mixture to a boil.
Step 9
If using a regular pot, reduce the heat to low, cover with a lid, and allow the khichdi to simmer for about 25-30 minutes, or until the dal and rice are soft and mushy.
Step 10
If using a pressure cooker, cover with the lid and cook for 3-4 whistles. Allow the pressure to release naturally before opening.
Step 11
Once cooked, gently stir the khichdi. Adjust the consistency with a little water if needed.
Step 12
Garnish with chopped cilantro and serve hot.
Nutrition Facts
| Serving size | (1479.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1121.0 |
| Total Fat 18.0g | 0% |
| Saturated Fat 10.8g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 2472.3mg | 0% |
| Total Carbohydrate 182.0g | 0% |
| Dietary Fiber 39.1g | 0% |
| Total Sugars 20.3g | |
| Protein 58.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 391.6mg | 0% |
| Iron 17.8mg | 0% |
| Potassium 3006.7mg | 0% |
Source of Calories