Khichdi is one of the most trusted comfort meals in Indian households, and for good reason. This version brings together split moong dal and rice with a handful of vegetables, cooked down into a soft, one pot dinner that needs almost no attention once it goes into the cooker. It is the kind of meal that sits light on the stomach, making it a dependable choice on evenings when the body needs something simple rather than elaborate. Nutritional Benefits Rice and moong dal together form a complete protein, since the amino acids missing in one are supplied by the other. The added vegetables bring in fibre and vitamins, while turmeric and cumin support digestion, making the dish gentle enough for a late dinner.
790 kcal
Calories
34 g
Protein
146 g
Carbs
6 g
Fat
Wash the moong dal and rice together and soak for 10 minutes.
Heat ghee in a pressure cooker, add the cumin seeds and bay leaf, and let them splutter.
Add the mixed vegetables and saute for 2 minutes.
Add the soaked dal and rice along with turmeric, salt and water.
Pressure cook for 3 to 4 whistles until the dal and rice turn soft and slightly mushy. Serve hot with a small drizzle of ghee.
Summary
A single serving of this khichdi provides close to 17 grams of protein from the rice and dal combination, along with fibre from the vegetables, for around 390 calories. The fat content stays low since the dish relies on a single teaspoon of ghee rather than any heavier tempering. It remains one of the easiest dinners to prepare on a night when digestion needs to stay light.
