Fructose Free Vegan Khichdi
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the khichdi
- ¾ cup split yellow moong dal (split mung beans)
- ¾ cup basmati rice
- 1 tbsp coconut oil or neutral oil
- 1 tsp cumin seeds
- 1 medium yellow onion, finely diced
- 1 tbsp fresh ginger, finely grated
- 2 cloves garlic, minced
- 1 tsp ground turmeric
- 1 tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp cayenne pepper
- 1 medium tomato, finely chopped
Ingredient noteThis recipe uses only a small amount of tomato per serving, which keeps the fructose load low and makes it likely Low Fructose. If you prefer to always avoid tomato, please tap it and change its rating to Red.
- 4 cups vegetable broth
- 1 cup water
- 1 tsp salt, plus more to taste
For the tarka
- 1 tbsp coconut oil or neutral oil
- 1 tsp mustard seeds
- ½ tsp cumin seeds
- 8–10 fresh curry leaves
- 1 green chili, thinly sliced
- ¼ tsp asafoetida (hing) (optional)
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Combine the moong dal and basmati rice in a fine-mesh strainer and rinse under cold running water, stirring with your hand, until the water runs mostly clear, about 1–2 minutes. Set aside to drain for 10–15 minutes.
- 2
Heat 1 tbsp coconut oil in a large heavy-bottomed pot or Dutch oven over medium heat until shimmering. Add the cumin seeds and cook until they sizzle and turn a shade darker, about 30–45 seconds — watch closely, as they can scorch quickly.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!