Diet PocketVegetarian · One serving
Vegetable Moong Dal Khichdi with Curd: A One-Pot Budget Meal
A one-serving vegetable khichdi recipe with dry moong dal, rice and curd. Find ingredient quantities, estimated cost and simple saucepan instructions.
By Diet Pocket · Recipe guide · General food guidance, not medical advice
- Estimated serving cost
- ₹40
- Estimated protein
- 23 g
- Total time
- 35 minutes
Illustrative home-cooked cost per serving in India, not live market prices. Includes every listed ingredient used; excludes fuel, equipment and delivery. Buying whole packs costs more. Protein is an ingredient-based estimate, not lab-tested; brands, edible yields and substitutions change it.
Khichdi keeps the cooking process straightforward: lentils, rice and vegetables share one pot. This version uses more dal than rice by dry weight and serves plain curd separately. It is an everyday food choice, not a treatment for symptoms or a prescribed diet. Adjust the water to make it thicker or softer without changing the measured ingredients.
Ingredients for one person
Dry and raw edible weights are labelled. All oil, spices and sides are listed.
- Yellow moong dal, dry₹1060 g
- White rice, dry₹340 g
- Carrot₹460 g
- Green peas₹540 g
- Plain curd₹12100 g
- Oil₹25 ml
- Cumin₹11 g
- Turmeric₹10.5 g
- Chilli powder₹10.5 g (optional)
- Salt₹1up to 1 g, to taste
- Water₹0as directed below
How to cook
Equipment: Covered saucepan, knife
- 1
Rinse the rice and dal separately, removing any debris. Chop the carrot into small pieces.
- 2
Warm the oil in a saucepan. Add cumin and let it sizzle briefly; stir in carrot and peas.
- 3
Add rice, dal, turmeric, optional chilli, salt and 450 ml water. Bring to a boil.
- 4
Cover loosely and simmer on low heat for 25–30 minutes, stirring occasionally. Add hot water as needed until both rice and dal are fully soft.
- 5
Rest for 3 minutes and serve with 100 g chilled plain curd on the side.
Make the budget work
Use seasonal vegetables and ordinary rice rather than a special ready-made khichdi pack. Oil, spices and curd are included in the cost.
A practical variation
Use chopped beans instead of peas for a different texture. Omitting curd changes the protein estimate and removes the milk ingredient.
Can I cook khichdi without a pressure cooker?
Yes. This recipe uses a covered saucepan; keep enough water in the pot and cook until the dal and rice are soft, not just until a timer finishes.
Food safety and allergens
Cool and refrigerate leftovers promptly; do not leave cooked rice at room temperature for hours.
Allergens: Milk in curd.
Refrigerate perishable cooked food within 2 hours, or 1 hour when above 32°C. Reheat leftovers to 74°C. Follow package instructions and do not use food that has been stored unsafely.
Protein estimates use typical ingredient values; compare with your package labels. See USDA FoodData Central for food-composition reference data. No outcomes or individual nutrition needs are guaranteed.
