Photo: Vegetable Khichdi by Dolon Prova, CC BY-SA 4.0.
Vegetable Moong Dal Khichdi
A comforting one-pot rice and mung dal meal with vegetables, turmeric, cumin, and ginger.
Allergen labels are based on listed ingredients and are not a guarantee for allergy safety.
Ingredients
- 160 g white or brown rice
- 120 g yellow split moong dal
- 1 medium carrot, diced
- 100 g green beans, chopped
- 60 g green peas
- 1 tbsp grated ginger
- 0.5 tsp ground turmeric
- 1 tsp cumin seeds
- 1 tbsp ghee or neutral oil
- 1.2 litres water
- salt to taste
Nutrition
Micronutrients per serving
Approximate food-composition estimates. Percent Daily Values use standard adult references, not individualized targets. Values vary with ingredients and preparation; this information is not medical advice.
- Calcium
- 53 mg (4% DV)
- Iron
- 3.1 mg (17% DV)
- Magnesium
- 81 mg (19% DV)
- Potassium
- 530 mg (11% DV)
- Vitamin C
- 13 mg (14% DV)
- Vitamin D
- 0 mcg (0% DV)
- Folate
- 125 mcg (31% DV)
Source and estimate basis: Approximate per-serving estimates from generic rice, mung dal, and vegetable composition; rice variety and ghee or oil choice vary.
Method
- 1
Rinse rice and moong dal together until the water runs mostly clear. Drain.
- 2
Heat ghee or oil in a heavy pot. Add cumin seeds and ginger; stir for 30 seconds, then add turmeric.
- 3
Add rice, dal, vegetables, water, and salt. Bring to a boil, then cover and simmer gently, stirring occasionally, until the rice and dal are very soft.
- 4
Add a little hot water if a looser consistency is desired. Taste, adjust seasoning, and serve warm.