Healthy Indian Recipe: Vegetable Moong Dal Khichdi
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Ingredients-
1/2 cup split yellow moong dal (washed and soaked for 15–20 minutes)1/2 cup rice (brown or white, washed and soaked)1 tablespoon ghee or olive oil1/2 teaspoon cumin seeds1/4 teaspoon turmeric powder1/2 teaspoon grated ginger1 green chili, slit (optional)1 small onion, chopped1 small carrot, diced1/2 cup green peas (fresh or frozen)1/4 cup chopped beans or any other veggies you haveSalt, to taste4 cups waterFresh coriander leaves, for garnish
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Optional: a pinch of asafoetida (hing) for added digestion aid
🥘 Instructions:
1. Prep your ingredients:
Soak the dal and rice together. Chop the vegetables.
2. Sauté the spices and aromatics:
Heat ghee in a pressure cooker or pot. Add cumin seeds. Once they splutter, add ginger, green chili, and onion. Sauté for 1–2 minutes.
3. Add vegetables and spices:
Stir in carrots, peas, and beans. Add turmeric and salt. Mix well.
4. Add rice and dal:
Drain and add the soaked moong dal and rice to the pot. Stir everything together for a minute.
5. Cook:
Add 4 cups of water.
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If using a pressure cooker: Close the lid and cook on medium heat for 2–3 whistles.
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If using a pot: Cover and simmer on low heat for 25–30 minutes until everything is soft and porridge-like. Add water as needed for your desired consistency.
6. Garnish and serve:
Turn off the heat, let it sit for a few minutes, then garnish with fresh coriander. Serve hot with yogurt, pickle, or a side salad.
✅ Why It’s Healthy:
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Moong dal is high in protein and easy to digest
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Vegetables add fiber, vitamins, and minerals
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Minimal oil and wholesome ingredients
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Great for digestion and light dinners
💡 Pro Tips:
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For added flavor, top with a spoon of homemade ghee before serving.
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Want it spicier? Add a pinch of garam masala at the end.
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Make it vegan by using coconut oil or olive oil instead of ghee.