Lentil and Vegetable Khichdi with Turmeric and Cumin

By AislePrompt Editorial · Published 2026-07-14 · Updated 2026-07-14

A comforting one-pot Indian dish combining yellow lentils and rice with turmeric and cumin, perfect for a nourishing meal. This Indian-inspired rice and grain recipe (vegetarian, gluten-free), ready in about 55 minutes, pairs yellow moong dal (split yellow lentils), basmati rice, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 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 yellow moong dal (split yellow lentils)
• 3/4 cup basmati rice
• 4 cups water
• 2 tbsp ghee or vegetable oil
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp ginger, finely grated
• 1 small (70g) carrot, diced
• 1/2 cup green peas (fresh or frozen)
• 1 tsp salt
• as needed water for rinsing rice and dal

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Rinse 3/4 cup yellow moong dal and 3/4 cup basmati rice separately under running water until water runs clear; soak them together in water for 15 minutes, then drain.
2. Step 2: Heat 2 tbsp ghee or vegetable oil in a heavy-bottomed pot over medium heat.
3. Step 3: Add 1 tsp cumin seeds and sauté for 30 seconds until fragrant and lightly toasted.
4. Step 4: Stir in 1 tsp turmeric powder and 1 tsp finely grated ginger; cook for 1 minute.
5. Step 5: Add 1 small diced carrot and 1/2 cup green peas, sauté for 2 minutes until vegetables slightly soften.
6. Step 6: Add the drained rice and dal mixture along with 4 cups water and 1 tsp salt; bring to a boil.
7. Step 7: Reduce heat to low, cover with a tight lid, and simmer gently for 25-30 minutes until lentils and rice are cooked through and have a porridge-like consistency.
8. Step 8: Turn off heat and let rest covered for 5 minutes before fluffing with a fork.
9. Step 9: Serve warm with a drizzle of ghee or yogurt on the side.