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Moong Dal Khichdi brings together lentils and traditional Indian spices for a comforting, protein-packed meal. This affordable vegetarian dish is a healthy family favorite that fits into any calorie-conscious plan.
Rinse the moong dal and basmati rice separately under cold water until the water runs clear.
Heat the ghee (or oil) in a large saucepan or Dutch oven over medium heat. When hot, add cumin seeds and let them sizzle for 30 seconds.
Stir in the minced ginger and sauté for 1 minute until fragrant, then add the rinsed dal and rice. Mix well to coat the grains in the ghee.
Add the carrots, green peas, turmeric, salt, and black pepper. Pour in 4 cups water and stir everything together.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 25–30 minutes until the rice, dal, and vegetables are soft and creamy. Stir occasionally to prevent sticking.
If the khichdi thickens too much, add a splash of hot water to reach your desired consistency before serving.
