Gujarati-Style Spiced Vegetable Khichdi

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

A comforting one-pot dish of rice and lentils simmered with vibrant Gujarati spices and mixed vegetables for a wholesome meal. This indian-inspired vegetarian ready in about 50 minutes pairs basmati rice, moong dal (yellow split mung beans), water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 270 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 rinsed basmati rice
• 1/2 cup rinsed moong dal (yellow split mung beans)
• 3 cups water
• 2 tbsp ghee
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1/4 tsp asafoetida (hing)
• 1/2 tsp turmeric powder
• 1 tbsp finely chopped ginger
• 1 finely chopped green chili
• 1 medium diced carrot
• 1/2 cup chopped green beans
• 1 medium chopped tomato
• 1 tsp salt
• 2 tbsp chopped fresh cilantro
• 1 tbsp lemon juice

Instructions

1. Step 1: In a large pot, heat 2 tbsp ghee over medium heat. Add 1 tsp mustard seeds and 1 tsp cumin seeds; once they begin to pop, add 1/4 tsp asafoetida, 1 tbsp chopped ginger, and 1 finely chopped green chili. Sauté for 1 minute until fragrant.
2. Step 2: Stir in 1/2 tsp turmeric powder, then add 1 diced carrot, 1/2 cup chopped green beans, and 1 chopped tomato. Cook for 4 minutes, stirring occasionally.
3. Step 3: Add 1/2 cup rinsed basmati rice and 1/2 cup rinsed moong dal to the pot, stirring to combine with the vegetables and spices.
4. Step 4: Pour in 3 cups water and add 1 tsp salt. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 25 minutes until rice and lentils are soft and water is absorbed.
5. Step 5: Remove from heat and stir in 2 tbsp chopped fresh cilantro and 1 tbsp lemon juice for brightness.
6. Step 6: Let the khichdi rest covered for 5 minutes before serving warm.