One-Pot Vegetable Moong Dal Khichdi
Rice and split yellow moong dal cooked soft with carrot, peas, beans and gentle spices. A comforting one-pot meal for 4 in about 40 minutes.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 4
Khichdi is rice and lentils cooked together until soft and porridge-like, which makes it one of the simplest complete meals in Indian home cooking. This version adds carrot, peas and beans and keeps the spices gentle.
It thickens as it stands, so keep a little hot water ready to loosen it before serving.
Allergens
No common allergens listed for the ingredients as written. Always check product labels.
No major allergens if made with oil. Ghee is a milk product. Asafoetida (hing) is optional. Many commercial brands are blended with wheat flour, so check the label if you avoid gluten.
Ingredients
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Serving size: 1 bowl (about 300 g)
Method
Step 1
Put the rice and moong dal in a bowl and rinse 2 to 3 times in fresh water, until the water is fairly clear. Drain.
Step 2
Heat the oil or ghee in a 3-litre pressure cooker (or a heavy pan) over a medium heat. Add the cumin seeds and let them sizzle for about 10 seconds, then add the asafoetida (if using), ginger and green chilli.
Step 3
Add the onion and cook for about 3 minutes, until softened. Add the tomato and cook for 2 to 3 minutes more, until it breaks down.
Step 4
Add the carrot, peas, beans, turmeric and salt and stir for 1 minute.
Step 5
Add the drained rice and dal and the water. Stir well and scrape the bottom of the pan so nothing sticks.
Step 6
Pressure cooker: close the lid and cook over a medium heat for 3 whistles (about 12 to 15 minutes). Turn off the heat and let the pressure release naturally, about 10 minutes. Pan: cover and simmer on a low heat for 30 to 35 minutes, stirring every 5 to 10 minutes and adding hot water if it starts to catch, until the rice and dal are very soft.
Step 7
Open the lid, stir and lightly mash with the back of a spoon. Add hot water a little at a time until it has a soft, spoonable consistency. Taste for salt, sprinkle with coriander and serve hot.
Swaps, storage and serving
Substitutions
- Vegan: use oil rather than ghee.
- Vegetables: swap in bottle gourd (lauki), pumpkin or spinach, keeping the total vegetables at about 185 g.
- Millets: foxtail or little millet can replace the rice. Rinse it well; it may need a little extra water.
Asafoetida (hing) is optional. Many commercial brands are blended with wheat flour, so check the label if you avoid gluten.
Storage
Cooked rice dishes need extra care. The Food Standards Agency advises cooling rice quickly, putting it in the fridge (0–5°C) within about an hour, eating it within 24 hours and reheating it only once, until steaming hot all the way through. Spread leftovers into a shallow container so they cool faster. Add a splash of hot water when reheating, because khichdi thickens in the fridge.
Serving suggestions
Serve with a spoon of plain curd, a simple salad such as chickpea and cucumber salad, or a glass of cucumber-mint chaas.
Nutrition per serving (estimate)
Nutrition information is not yet available for this recipe.
Food-safety sources
- Home food fact checker — Food Standards Agency (GOV.UK), Updated 21 August 2026. Accessed October 23, 2026. (opens external site)
- How to chill, freeze and defrost food safely — Food Standards Agency (GOV.UK). Accessed October 23, 2026. (opens external site)
This article is general information, not medical advice. Talk to a qualified health professional about your own situation, especially if you have a health condition, are pregnant or take medication. Medical disclaimer