Nut-Free Moong Khichdi

Experience the wholesome comfort of Nut-Free Moong Khichdi, a nourishing one-pot meal that's perfect for a quick, hearty dinner or a soothing option for sensitive stomachs. This traditional Indian recipe brings together the earthy flavors of basmati rice and split green gram (moong dal), simmered to perfection with aromatic spices like cumin, asafoetida, and turmeric. Enhanced with vibrant vegetables like carrots and green peas, this gluten-free and nut-free dish is creamy, flavorful, and effortlessly satisfying. Prepare it in just 35 minutes—ideal for busy weeknights—and savor it with a dollop of yogurt or tangy pickles for the ultimate healthy indulgence. Perfect for vegetarians and those with nut allergies, this khichdi is as delicious as it is versatile.

Nutriscore Rating: 70/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 3

Ingredients

• 0.5 cup Basmati rice
• 0.5 cup Split green gram (moong dal)
• 2 tablespoons Ghee
• 1 teaspoon Cumin seeds
• 0.5 teaspoon Asafoetida (hing)
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Salt
• 4 cups Water
• 1 teaspoon Ginger, grated
• 1 small Green chili, slit lengthwise
• 0.25 cup Carrot, diced
• 0.25 cup Green peas
• 2 tablespoons Cilantro, chopped

Directions

Step 1

Rinse basmati rice and moong dal under cold water until the water runs clear. Drain well and set aside.

Step 2

In a medium-sized pot or pressure cooker, heat ghee over medium heat. Add cumin seeds and let them sizzle for a few seconds until aromatic.

Step 3

Add a pinch of asafoetida and grated ginger to the pot, followed by the slit green chili. Sauté for a minute to release the flavors.

Step 4

Add turmeric powder and diced carrot. Stir and cook for another 1-2 minutes.

Step 5

Add the rinsed rice and moong dal to the pot. Stir well to coat them in the ghee and spices.

Step 6

Pour in 4 cups of water and add salt. Stir everything together, making sure nothing is stuck to the bottom of the pot.

Step 7

Bring the mixture to a boil, then reduce the heat to low, cover the pot with a lid, and let it simmer gently for about 20 minutes or until the rice and dal are tender and the khichdi has a slightly porridge-like consistency.

Step 8

If using a pressure cooker, cook until you hear 3 whistles, then reduce the heat to low and cook for another 5 minutes. Allow the pressure to release naturally.

Step 9

Once cooked, open the pot or cooker, add green peas and fluff the khichdi with a fork. Check for seasoning and adjust salt as needed.

Step 10

Garnish with chopped cilantro and serve hot with yogurt or pickle on the side.

Nutrition Facts

Serving size	1284.2 grams (1284.2g)

Amount per serving	% Daily Value*
Calories	799

Total Fat 30.70g	39%
Saturated Fat 18.50g	93%
Polyunsaturated Fat 0.10g
Cholesterol 80mg	27%
Sodium 2443mg	106%
Total Carbohydrate 101.70g	37%
Dietary Fiber 20.60g	74%
Total Sugars 11.00g
Protein 30.80g	62%

Vitamin D 0IU	0%
Calcium 251mg	19%
Iron 12mg	66%
Potassium 1614mg	34%

*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: 34.3%

Protein: 15.3%

Carbs: 50.5%