Vegan Khichdi
This comforting and nourishing vegan khichdi is a one-pot meal featuring rice and lentils cooked with aromatic spices. It's a simple, wholesome dish perfect for a light lunch or dinner. The gentle spices make it easily digestible and satisfying.
An original recipe by Forkin
- Total time
- 50 min
- Serves
- 4
- Difficulty
- Easy
Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Ingredients
- 0.5 cupbasmati rice, rinsed
- 0.5 cupmoong dal, split yellow lentils, rinsed
- 4 cupwater
- 2 tbspghee, vegan
- 1 tspcumin seeds
- 1 tbspginger, grated
- 1 pcsgreen chili, slit(optional)
- 0.5 tspturmeric powder
- 0.25 tspasafoetida
- 1 tspsalt
garnish
- 2 tbspcilantro, fresh, chopped(optional)
Equipment
strainer · spoon · large pot
The method
Step by step
- 1
Rinse the basmati rice and moong dal together under cold running water until the water runs clear; set aside.
About 2 min
Cook’s note: Rinsing removes excess starch and helps prevent the khichdi from becoming too sticky.
- 2
Heat the vegan ghee in a large pot or pressure cooker over medium heat.
About 1 min
- 3
Add the cumin seeds and let them splutter for about 30 seconds until fragrant.
About 1 min
- 4
Stir in the grated ginger, green chili (if using), turmeric powder, and asafoetida.
About 1 min
Cook’s note: Be careful not to burn the spices; cook for only about 30 seconds.
- 5
Add the rinsed basmati rice and moong dal to the pot and sauté for 2-3 minutes, stirring gently to coat with the spices.
About 3 min
Cook’s note: This step helps to slightly toast the grains and lentils, enhancing their flavor.
- 6
Pour in the water and add the salt; stir well to combine.
About 1 min
- 7
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the rice and lentils are tender and the water is absorbed.
About 25 min
Cook’s note: If using a pressure cooker, cook for 2-3 whistles on medium heat, then let the pressure release naturally.
- 8
Remove the pot from the heat and let it rest, covered, for 5 minutes.
About 5 min
Cook’s note: This resting period allows the khichdi to settle and become perfectly fluffy.
- 9
Gently fluff the khichdi with a fork.
About 1 min
- 10
Garnish with fresh chopped cilantro, if desired, and serve hot.
Cook’s note: Serve with a side of vegan yogurt or pickle for a complete meal.
Keep it good
Store leftover khichdi in an airtight container in the refrigerator.
Reheat on the stovetop with a splash of water or in the microwave until warmed through.