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Simple yet deeply flavorful, Dal Khichdi is a classic Indian lentil dish loaded with plant-based protein and fiber. This vegetarian staple supports DASH diet, lower cholesterol, and wholesome family eating.
Rinse the moong dal and rice together under cold running water until the water runs clear; soak for 15 minutes and drain.
Heat 1 tbsp ghee in a deep pot over medium heat. Add cumin seeds and let them sizzle for 30 seconds until aromatic, then add onions. Sauté until onions turn translucent, about 3 minutes.
Stir in minced ginger, garlic, and turmeric powder; cook for 1 minute, then add chopped tomato, carrot, and green peas. Sauté for 2 more minutes to soften the vegetables.
Add the drained rice and dal mixture to the pot. Stir to coat with the spices, then pour in 3 cups water and add salt and red chili powder. Mix well and bring to a boil over medium-high heat.
Reduce heat to low. Cover the pot and simmer for 25–30 minutes, stirring occasionally, until the dal and rice are fully cooked and have a creamy, porridge-like texture.
Check for seasoning; adjust salt if needed. If khichdi is too thick, add a splash of hot water to reach your desired consistency.
Garnish with fresh cilantro, and serve hot.
