Rye Free Vegan Khichdi

Total time1 hr

Prep time10 min

Cook time35 min

About Fig

Fig 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
Spectrum Culinary Organic Refined Coconut Oil 14 Fl. Oz.Spectrum Culinary Organic Unrefined Virgin Coconut Oil Carrington Farms Cooking Oil Organic Coconut Oil Unflavored - 16 Fl. Oz.Nutiva Nurture Vitality Coconut Oil Virgin - 23 Fl. Oz.Nutiva Organic Virgin Coconut Oil, 14 fl oz
See all
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
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!