Dairy-Free Bhuni Kichri
Savor the comforting, aromatic flavors of Dairy-Free Bhuni Kichri, a wholesome twist on a classic South Asian dish. This one-pot meal combines fragrant basmati rice and protein-packed moong dal (split yellow lentils) with a medley of warming spices like cumin, turmeric, and garam masala, all cooked to perfection in creamy coconut oil. Enhanced with sautéed onions, tomatoes, and fresh cilantro, this dairy-free, gluten-free recipe is as nourishing as it is delicious. Ideal for a hearty weeknight dinner or a soothing meal for the soul, this vegan-friendly kichri is easy to prepare, ready in under an hour, and perfect for serving a family of four. Whether you’re seeking a cozy, plant-based comfort food or exploring new flavors, this dish is sure to impress.
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 1 cup Moong dal (split yellow lentils)
- 4 cups Water
- 2 tablespoons Coconut oil
- 1 medium Onion, thinly sliced
- 1 tablespoon Ginger-garlic paste
- 1 medium Tomato, chopped
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Salt
- 2 tablespoons Cilantro, chopped
Instructions
Rinse the basmati rice and moong dal in cold water until the water runs clear, then soak them in a bowl with enough water to cover for about 20 minutes. Drain and set aside.
Heat the coconut oil in a large pot over medium heat. Add the cumin seeds and let them sizzle for a few seconds until aromatic.
Add the sliced onion to the pot and sauté until they become golden brown.
Stir in the ginger-garlic paste and cook for another minute until the raw smell dissipates.
Add the chopped tomato to the pot and cook until they soften, about 3-4 minutes.
Mix in the turmeric powder, red chili powder, coriander powder, and garam masala. Stir well to combine.
Add the soaked and drained rice and moong dal to the pot. Stir to coat the rice and lentils with the spice mixture.
Pour in the water and add salt. Stir well and bring to a boil over high heat.
Once boiling, lower the heat to a simmer, cover the pot with a lid, and cook for 20-25 minutes or until the rice and lentils are soft and the water is absorbed.
Remove the pot from heat and let it sit covered for another 5 minutes. This allows the flavors to meld together.
Fluff the kichri with a fork and garnish with chopped cilantro before serving.
Nutrition Facts
Calories |
1305 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 24.1 g | 120% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2450 mg | 107% | |
| Total Carbohydrate | 195.1 g | 71% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 9.1 g | ||
| Protein | 60.2 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 325 mg | 25% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 3240 mg | 69% | |
*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.
