Creamy Lentil Risotto Kichdi
Indulge in the comforting fusion of flavors with this Creamy Lentil Risotto Kichdi, a perfect blend of wholesome tradition and modern culinary elegance. Combining the creamy texture of a classic risotto with the robust and aromatic spices of Indian kichdi, this dish is a hearty, gluten-free, and vegetarian meal that's packed with protein and nutrients. Made with velvety moong dal (yellow lentils), cozy basmati rice, and a medley of fragrant spices like turmeric, cumin, and cardamom, this one-pot wonder is simmered to perfection in a mix of vegetable broth and coconut milk for that luscious, melt-in-your-mouth texture. Finished with a garnish of fresh cilantro and a splash of zesty lemon, it’s a soul-satisfying choice for weeknight dinners or a crowd-pleasing option for special occasions. Easily adaptable for vegan diets with a simple swap for ghee, this dish is sure to become a mealtime favorite! Keywords: creamy lentil risotto, kichdi recipe, easy one-pot meals, vegetarian comfort food, gluten-free dinner ideas.
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Recipe Information
Ingredients
- 1 cup Split yellow lentils (moong dal)
- 1 cup Basmati or short-grain rice
- 2 tablespoons Ghee (or olive oil for a vegan option)
- 1 medium, finely chopped Onion
- 3 cloves, minced Garlic
- 1 teaspoon, grated Fresh ginger
- 1 teaspoon Cumin seeds
- 1 teaspoon Turmeric powder
- 2 pods Cardamom pods
- 1 Bay leaf
- 6 cups Vegetable broth (or water)
- 1 cup Coconut milk
- 1.5 teaspoons (adjust to taste) Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons, chopped (optional for garnish) Fresh cilantro
- 4 (optional, for serving) Lemon wedges
Instructions
Rinse the lentils and rice thoroughly under cold water until the water runs clear. Set aside to drain.
In a large, heavy-bottomed pan over medium heat, warm the ghee or olive oil.
Add the cumin seeds and sauté for about 30 seconds until they begin to crackle and release their aroma.
Stir in the chopped onion and cook for 3-4 minutes until translucent.
Add the minced garlic, grated ginger, turmeric powder, cardamom pods, and bay leaf. Sauté for another minute to release the spices' flavors.
Add the rinsed lentils and rice to the pan. Stir well to coat them with the spices.
Pour in 4 cups of vegetable broth, reserving the remaining 2 cups for later. Add salt and pepper, then stir gently.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pan and simmer for 20 minutes, stirring occasionally to prevent sticking.
After 20 minutes, check the consistency. Add the remaining broth, 1/2 cup at a time, stirring frequently and allowing the liquid to absorb before adding more. Repeat until the lentils and rice are fully cooked and creamy.
Stir in the coconut milk and cook for another 5 minutes, allowing the flavors to meld together.
Taste and adjust the seasoning with additional salt or pepper if needed. Remove the cardamom pods and bay leaf before serving.
Garnish with fresh cilantro if desired, and serve hot with lemon wedges on the side.
Nutrition Facts
Calories |
1460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.4 g | 43% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 6868 mg | 299% | |
| Total Carbohydrate | 228.0 g | 83% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 36.8 g | ||
| Protein | 62.9 g | 126% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 450 mg | 35% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 3862 mg | 82% | |
*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.
