Vegan Khichdi
Khichdi is the kind of one-pot comfort food that feels like a warm hug — deeply savory, gently spiced, and satisfying in a way that sticks with you long after the bowl is empty. Split yellow moong dal and basmati rice simmer together in vegetable broth until they melt into a thick, porridge-like consistency that's both hearty and surprisingly light. The spice base is built properly here: cumin seeds bloom in hot oil, onion softens low and slow, and turmeric, coriander, and cayenne get toasted into a jammy tomato mixture before the dal and rice ever hit the pot. What really sets this version apart is the tarka — a finishing drizzle of mustard seeds, cumin, fresh curry leaves, and green chili crackling in hot coconut oil that gets poured straight over the top just before serving. That sizzling, aromatic finish transforms a humble grain-and-legume dish into something genuinely exciting. It serves four and comes together in a single pot, making cleanup as easy as the cooking itself. A squeeze of lemon and a handful of fresh cilantro at the table round everything out beautifully.
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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
- 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.
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