Bhuni Kichri
Indulge in the comforting, aromatic flavors of Bhuni Kichri, a beloved one-pot dish that’s both hearty and nourishing. A fusion of basmati rice and moong dal is expertly roasted in rich ghee, alongside tender vegetables like carrots and green peas, creating a feast of textures and aromas. Infused with warm spices like turmeric, garam masala, and red chili powder, and tempered with cumin and mustard seeds, this kichri delivers delightful layers of flavor. Perfectly cooked to fluffy perfection, it's garnished with fresh cilantro and served with zesty lemon wedges for a burst of freshness. Quick and easy, Bhuni Kichri makes an ideal meal for busy weeknights or cozy family gatherings, offering the irresistible taste of traditional Indian comfort food.
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 0.5 cup Moong dal
- 2 tablespoons Ghee
- 1 large, thinly sliced Onion
- 4 minced Garlic cloves
- 1 inch, minced Ginger
- 1 teaspoon Cumin seeds
- 1 teaspoon Black mustard seeds
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Salt
- 1 medium, diced Carrot
- 0.5 cup Green peas
- 3 cups Water
- 2 tablespoons, chopped Fresh cilantro
- 1 for serving Lemon wedges
Instructions
Rinse the basmati rice and moong dal separately under running water until the water runs clear. Drain well and set aside.
Heat ghee in a large pot over medium heat. Add cumin seeds and mustard seeds. When they start to splutter, add the sliced onions, and sauté until golden brown.
Add minced garlic and ginger to the pot and sauté for a minute until the raw aroma disappears.
Add diced carrot and green peas. Stir well and cook for about 2-3 minutes.
Stir in turmeric powder, red chili powder, garam masala, and salt. Mix well to coat the vegetables with spices.
Add the rinsed moong dal and sauté for another 2 minutes, stirring continuously, to roast the dal lightly.
Add the rinsed basmati rice and mix everything well. Sauté for another 2-3 minutes, allowing the rice grains to be coated with the spice mixture.
Pour in 3 cups of water and bring the mixture to a boil. Once boiling, reduce the heat to a simmer, cover with a lid, and cook for 20 minutes or until the rice and dal are cooked and all the water is absorbed.
Turn off the heat and let the bhuni kichri sit, covered, for 5 minutes.
Fluff the kichri with a fork, garnish with chopped cilantro, and serve hot with lemon wedges.
Nutrition Facts
Calories |
1084 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 2459 mg | 107% | |
| Total Carbohydrate | 160.3 g | 58% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 23.1 g | ||
| Protein | 41.0 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 359 mg | 28% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 2251 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
