Vegetable Moong Dal Khichdi (Heart-Healthy Version) Recipe

About this recipe

Vegetable Moong Dal Khichdi is a comforting, heart-healthy dish that combines the goodness of split yellow lentils and rice with a medley of fresh vegetables and aromatic spices. This Jain-friendly version avoids root vegetables while delivering a wholesome, nutritious meal perfect for families. Its creamy texture, balanced flavors, and light spices make it ideal for those looking for a low-fat, diabetic-friendly option. Packed with fiber, protein, and essential nutrients, this vegetarian khichdi is both satisfying and easy to digest. Whether enjoyed as a light lunch or a comforting dinner, it’s a versatile dish loved by all age groups.

Ingredients

• 100 g Jeera
• 1 kg Yellow Moong Dal
• - Green Peas
• 50 g Asafoetida Powder
• 200 ml Ghee
• 100 g Coriander Leaves
• 1 kg Rice
• medium Chilli Green Long
• 50 g Black Pepper Powder
• 20 g Turmeric Powder
• 500 g Tomato - Hybrid
• 1 pc (approx. 500 g to 800 g) Cabbage
• 100 g Salt

Instructions

1. 1. Rinse the moong dal and rice thoroughly under running water until the water runs clear. Set them aside.
2. 2. Heat 2 tbsp of ghee in a large pot over medium heat. Add cumin seeds and let them crackle, then add asafoetida (hing) and stir briefly.
3. 3. Add the chopped tomatoes, cabbage, and green peas to the pot. Sauté for 2-3 minutes until the vegetables soften slightly.
4. 4. Mix in the rinsed moong dal and rice. Add turmeric powder, salt, and black pepper powder, stirring to combine all the ingredients evenly.
5. 5. Add enough water to the pot to cover the ingredients generously, approximately 4 cups, depending on the desired consistency. Stir well, bring to a boil, then reduce the heat to low and cover the pot.
6. 6. Simmer for about 25-30 minutes, stirring occasionally, until the lentils and rice are fully cooked and the khichdi has a creamy texture. Add more water during cooking if needed to adjust the consistency.
7. 7. Taste and adjust the seasoning as required. Garnish with chopped fresh coriander leaves and the slit green chili if using.
8. 8. Serve hot, optionally with a side of plain yogurt or a fresh salad, for a wholesome and satisfying meal.