Almond Milk Khichdi (Creamy Vegan Comfort Bowl)

India’s most beloved comfort food just got creamier. A simple one-pot khichdi cooked with fresh almond milk instead of water — warming, nourishing, and deeply satisfying in every single spoonful.

Tags: V (Vegan) | DF (Dairy-Free) | GF (Gluten-Free) | One-Pot

Prep Time: 10 minutes | Cook Time: 25 to 30 minutes | Servings: 2 to 3

Ingredients

• 1/2 cup basmati rice, washed and soaked for 20 minutes
• 1/2 cup yellow moong dal, washed and soaked for 20 minutes
• 1.5 cups Alt Milk fresh almond milk
• 1.5 cups water
• 1 tbsp coconut oil or cold-pressed groundnut oil
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1/2 tsp ginger, freshly grated
• 1 green chilli, slit (optional)
• 1 small carrot, finely diced
• 1 small tomato, chopped
• Salt to taste
• Fresh coriander leaves for garnish
• A squeeze of lemon juice to finish

Instructions

• Heat coconut oil in a pressure cooker or deep heavy-bottomed pot over medium heat.
• Add cumin seeds and let them splutter for 30 seconds.
• Add grated ginger and green chilli. Sauté for another 30 seconds until fragrant.
• Add diced carrot and chopped tomato. Cook for 2 minutes, stirring occasionally.
• Add turmeric powder and mix well.
• Drain the soaked rice and moong dal and add them to the pot. Stir to coat everything in the spiced oil.
• Add almond milk and water. Stir well and season with salt.
• If using a pressure cooker — cover and cook on medium heat for 3 to 4 whistles. Turn off heat and let the pressure release naturally.
• If using a pot — bring to a boil, then reduce heat to low, cover, and simmer for 25 to 30 minutes stirring occasionally until rice and dal are completely soft and creamy.
• Once cooked, stir well. The khichdi should be thick and porridge-like. Add a splash of warm almond milk if you prefer a looser consistency.
• Finish with a squeeze of lemon juice and fresh coriander leaves on top.
• Serve hot in a bowl as is or with a side of vegan pickle or papad.

Tip: Almond milk adds a subtle creaminess and mild sweetness to the khichdi that makes it taste far more indulgent than a regular khichdi — without any heaviness. This is the perfect recipe for sick days, cold evenings, or whenever you need a bowl of something genuinely comforting and nourishing.

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