A comforting and wholesome Indian dish made with rice and lentils, flavored with seasonal vegetables and spices.

Nimona Khichadi recipe
Prep Time
30min
Cook Time
40min
Total Time
1hr 10min

Ingredients

4 Servings
(1 serving = 1 bowl)

Main Ingredients

  • rice
    rice
    1cup
  • moong dal
    moong dal
    1cup
  • mixed seasonal vegetables
    mixed seasonal vegetables
    2cups
  • ghee
    ghee
    1tbsp
  • cumin seeds
    cumin seeds
    1tsp
  • ginger paste
    ginger paste
    1tsp
  • green chili paste
    green chili paste
    1tsp
  • turmeric powder
    turmeric powder
    1tsp
  • salt
    salt
    1tsp
  • water
    water
    4cups

How to make Nimona Khichadi

Preparation Steps

  1. Step 1

    Rinse the rice and moong dal together until the water runs clear.

  2. Step 2

    Soak the rice and dal in water for about 30 minutes.

  3. Step 3

    In a pot, heat ghee and add cumin seeds, allowing them to splutter.

  4. Step 4

    Add ginger paste and green chili paste, sautéing until fragrant.

  5. Step 5

    Stir in the mixed seasonal vegetables and cook for a few minutes.

  6. Step 6

    Add turmeric powder and salt, mixing well.

  7. Step 7

    Drain the soaked rice and dal, then add them to the pot.

  8. Step 8

    Pour in water and bring to a boil.

  9. Step 9

    Reduce heat, cover, and simmer until the rice and dal are cooked and the water is absorbed.

Nutrition (per serving)

Calories

165.0kcal (8.25%)

Protein

6.0g (12%)

Carbs

27.5g (10%)

Sugars

1.5g (3%)

Healthy Fat

2.3g

Unhealthy Fat

2.3g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. You can customize the vegetables based on what is in season or available.

  2. For added flavor, you can garnish with fresh coriander leaves before serving.

  3. Serve with yogurt and pickles for a complete meal.

FAQS

  1. What is the cooking process for making Nimona Khichadi?

    To make Nimona Khichadi, start by rinsing and soaking 1 cup of rice and 1 cup of moong dal for about 30 minutes. In a pot, heat 1 tablespoon of ghee and add 1 teaspoon of cumin seeds until they splutter. Then, add 1 teaspoon each of ginger paste and green chili paste, sautéing until fragrant. Stir in 2 cups of mixed seasonal vegetables and cook for a few minutes. Next, add 1 teaspoon of turmeric powder and 1 teaspoon of salt, mixing well. Drain the soaked rice and dal, add them to the pot, pour in 4 cups of water, bring to a boil, reduce the heat, cover, and simmer until the rice and dal are cooked and the water is absorbed.

  2. Is Nimona Khichadi suitable for vegetarians and vegans?

    Yes, Nimona Khichadi is a vegetarian dish as it contains rice, lentils, and vegetables. To make it vegan, simply substitute the ghee with a plant-based oil like coconut or olive oil, and it will still be delicious and wholesome.

  3. What can I substitute for moong dal in Nimona Khichadi?

    If you don't have moong dal, you can substitute it with other lentils such as split red lentils (masoor dal) or yellow split peas. Keep in mind that cooking times may vary slightly, so adjust accordingly to ensure everything is cooked perfectly.

  4. How should I store leftover Nimona Khichadi?

    To store leftover Nimona Khichadi, allow it to cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing it in portions, which can last for up to 2-3 months. Reheat thoroughly before serving.

  5. What dishes pair well with Nimona Khichadi?

    Nimona Khichadi pairs wonderfully with a side of yogurt or raita for a cooling effect, as well as pickles or papad for added crunch. You can also serve it with a simple salad or a spicy chutney to enhance the flavors of this comforting dish.

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Suman Yadav

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