Gujarati-Style Vegetable Khichdi with Ginger and Mustard Seeds

By AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

A hearty, one-pot rice and lentil dish accented with fresh ginger, mustard seeds, and mixed vegetables for a wholesome meal. This Indian recipe (vegetarian, gluten free), 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 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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

• 3/4 cup basmati rice
• 1/2 cup moong dal (yellow split mung beans)
• 3 cups water
• 2 tbsp ghee
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 tbsp fresh ginger, grated
• 1 green chili, finely chopped
• 1 medium carrot, diced
• 1/2 cup green peas
• 1/2 tsp turmeric powder
• a pinch asafoetida (hing)
• to taste salt
• 2 tbsp fresh coriander leaves, chopped

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Instructions

1. Step 1: Rinse 3/4 cup basmati rice and 1/2 cup moong dal separately under cold water until clear; soak together in water for 15 minutes, then drain.
2. Step 2: In a heavy-bottomed pot, heat 2 tbsp ghee over medium heat. Add 1 tsp mustard seeds and 1 tsp cumin seeds; cook until they pop and release aroma, about 30 seconds.
3. Step 3: Add 1 tbsp grated fresh ginger, 1 finely chopped green chili, and a pinch of asafoetida; sauté for 1 minute until fragrant.
4. Step 4: Stir in 1 diced medium carrot and 1/2 cup green peas; sauté for 3 minutes to slightly soften vegetables.
5. Step 5: Add the drained rice and dal to the pot along with 3 cups water, 1/2 tsp turmeric powder, and salt to taste; bring to a boil.
6. Step 6: Reduce heat to low, cover, and simmer gently for 20-25 minutes until the rice and dal are cooked through and have absorbed the water.
7. Step 7: Remove from heat and let rest covered for 5 minutes. Fluff with a fork and garnish with 2 tbsp chopped fresh coriander leaves before serving warm.