Nut-Free Dal Khichdi

Light on allergens yet rich in flavor, Nut-Free Dal Khichdi is the perfect one-pot comfort meal that caters to everyone, including those with nut sensitivities. This wholesome recipe combines fluffy basmati rice and protein-packed yellow moong dal, simmered with warming spices like cumin, coriander, and turmeric for a fragrant, nourishing dish. Fresh vegetables like green peas and carrots add extra nutrition and texture, while a squeeze of lemon juice and a garnish of cilantro brighten the flavors. Gentle on the stomach and easy to prepare in just 45 minutes, this nut-free variation of the classic Indian dal khichdi makes for a satisfying family meal or a soothing option on busy weeknights. Serve it piping hot with a side of yogurt or raita for a complete, hearty meal.

Nutriscore Rating: 72/100

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)
• 2 tablespoons Ghee or vegetable oil
• 1 teaspoon Cumin seeds
• 0.25 teaspoon Asafoetida (hing)
• 1 medium Onion, finely chopped
• 1 medium Tomato, finely chopped
• 1 teaspoon Ginger, grated
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Cumin powder
• 1 teaspoon Coriander powder
• 1 teaspoon Salt
• 0.5 cup Green peas
• 1 medium Carrot, diced
• 4 cups Water
• 2 tablespoons Fresh cilantro, chopped
• 1 tablespoon Lemon juice

Directions

Step 1

Rinse the basmati rice and moong dal separately under running water until the water runs clear to remove excess starch.

Step 2

In a large pressure cooker, heat the ghee or vegetable oil over medium heat.

Step 3

Add cumin seeds and let them sizzle for a few seconds until they release their aroma.

Step 4

Add asafoetida, then immediately add the finely chopped onion. Sauté until the onions turn translucent and just begin to brown, about 3-4 minutes.

Step 5

Stir in the chopped tomato and grated ginger. Cook for about 2-3 minutes until the tomatoes soften.

Step 6

Mix in the turmeric powder, cumin powder, coriander powder, and salt. Cook for another minute to allow the spices to mix well with the onion and tomato.

Step 7

Add the rinsed rice, moong dal, green peas, and diced carrot. Stir everything together to combine.

Step 8

Pour in the water and stir to ensure nothing is sticking to the bottom of the cooker.

Step 9

Close the pressure cooker lid and cook for about 3 whistles on medium-high heat, then turn off the heat. Allow the pressure to release naturally.

Step 10

Once the pressure has been released, open the lid and gently fluff the khichdi with a fork.

Step 11

Add the lemon juice and garnish with fresh chopped cilantro before serving.

Step 12

Serve hot, accompanied by yogurt or a simple raita if desired.

Nutrition Facts

Serving size	1676.6 grams (1676.6g)

Amount per serving	% Daily Value*
Calories	1023

Total Fat 32.30g	41%
Saturated Fat 18.10g	91%
Polyunsaturated Fat 0.10g
Cholesterol 72mg	24%
Sodium 2468mg	107%
Total Carbohydrate 145.90g	53%
Dietary Fiber 27.70g	99%
Total Sugars 21.60g
Protein 39.70g	79%

Vitamin D 0IU	0%
Calcium 340mg	26%
Iron 16mg	91%
Potassium 2273mg	48%

*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: 28.1%

Protein: 15.4%

Carbs: 56.5%