Dinner for 4

Moong Dal Khichdi

Name: Moong Dal Khichdi
Total time: 70 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 1/2 tbsp cumin seeds; 250 g moong dhal; 250 g medium or short grain rice; 1 1/2 tsp ground turmeric; 1 sized tomato cut into 1cm cubes; 150 g frozen peas; 1/2 tsp asafoetida; 1 tsp sugar; 2 1/2 tbsp ghee; 1 bay leaf; 1 dried red chilli; 3 cardamom pods seeds removed and crushed; 1 tbsp grated ginger

$9.90for 470 minServes 4

Rice, moong dal, peas, tomato, and warm spices simmer together into a soft, comforting one-pot meal.

Photo: bbcgoodfood.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Lentils and split peas, 8.75 oz$0.11/oz typical	8.75 oz	$0.97Typical price
	Rice, 8.75 oz$0.08/oz typical	8.75 oz	$0.71Typical price
	Fresh tomatoes, 0.3 lb$1.99/lb typical	0.3 lb	$0.62Typical price
	Frozen vegetables, 5.25 oz$0.10/oz typical	5.25 oz	$0.53Typical price
	Fresh ginger, 0.25 oz$0.40/oz typical	0.25 oz	$0.10Typical price
Total for the servings shown		$9.90

Swaps

Swap rice for quinoaabout $0.12/oz more at typical prices

Pantry staples you likely have

Dried herbs, spices and seasoning blendsSugar and brown sugarCooking spray, shortening, ghee, coconut and sesame oil

Not included in the cost.

70 minstart to table
Mediumdifficulty
4servings (the source says 8, which counts pieces)
$$typical cost tier

Indian Vegetarian Gluten-free Budget Family Dinners

Typical price

$2.47 per serving$9.90 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

1 1/2 tbsp cumin seeds
250 g moong dhal
250 g medium or short grain rice
1 1/2 tsp ground turmeric
1 sized tomato cut into 1cm cubes
150 g frozen peas
1/2 tsp asafoetida
1 tsp sugar
2 1/2 tbsp ghee
1 bay leaf
1 dried red chilli
3 cardamom pods seeds removed and crushed
1 tbsp grated ginger

Steps

Rinse the rice and moong dal under cool water until the water runs mostly clear.
Melt the ghee in a large heavy pot over medium heat and toast the cumin, bay leaf, chili, and cardamom for 1 minute.
Stir in the ginger, turmeric, asafoetida, and tomato, then cook for 3 minutes.
Add the rice, dal, peas, sugar, and 7 cups water, then bring the pot to a boil.
Cover the pot, reduce the heat to low, and simmer for 35 minutes, stirring twice.
Season with salt and stir the khichdi until creamy, adding water if needed before serving within 70 minutes.

Main ingredient on sale this week? See what to make with lentils and split peas on sale.