Gujarati-Style Spiced Khichdi with Moong Dal and Rice

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

A comforting Gujarati khichdi combining yellow moong dal and rice, tempered with cumin and ginger for a mild yet flavorful one-pot meal. This Indian-inspired vegetarian recipe, ready in about 75 minutes, pairs yellow moong dal, basmati rice, ginger, grated for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1/2 cup yellow moong dal
• 1/2 cup basmati rice
• 1 tsp ginger, grated
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 green chili, slit
• 2 tbsp ghee
• 1 tsp salt
• 3 cups water

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Instructions

1. Step 1: Rinse 1/2 cup yellow moong dal and 1/2 cup basmati rice separately until water runs clear, then soak together for 30 minutes and drain.
2. Step 2: Heat 2 tbsp ghee in a heavy-bottomed pot over medium heat. Add 1 tsp cumin seeds and let them crackle for 30 seconds. Add 1 tsp grated ginger and 1 slit green chili, sautéing for 1 minute until fragrant.
3. Step 3: Add the soaked dal and rice along with 1/2 tsp turmeric powder and 1 tsp salt. Stir to coat the grains in the ghee and spices.
4. Step 4: Pour 3 cups water into the pot and bring to a boil over high heat. Reduce heat to low, cover, and simmer for 25 minutes until the dal and rice are soft and the water is absorbed.
5. Step 5: Turn off the heat and let the khichdi rest for 5 minutes before fluffing with a fork and serving warm.