Dairy-Free Khichuri
Warm, comforting, and entirely dairy-free, this hearty Khichuri recipe is a nourishing twist on a traditional South Asian classic. Made with fluffy basmati rice, protein-packed moong dal, and a vibrant mix of carrots, peas, and tomatoes, this one-pot wonder bursts with wholesome flavor. Fragrant spices like cumin, bay leaves, and turmeric infuse every bite, while the melodious combination of creamy lentils and tender rice delivers a satisfying, porridge-like texture. Ready in under an hour, this vegan khichuri is a nutrient-packed meal that's perfect for cozy dinners or quick, wholesome lunches. Garnished with fresh cilantro, it's a delightful gluten-free option that pairs beautifully with pickles or a crisp salad. Ideal for health-conscious food lovers, this recipe offers an easy, flavorful way to enjoy plant-based comfort food.
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 0.5 cup Moong dal (yellow split lentils)
- 4 cups Water
- 3 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 2 whole Bay leaves
- 1 teaspoon Ginger, grated
- 1 teaspoon Turmeric powder
- 1 teaspoon Salt
- 1 medium Carrot, diced
- 0.5 cup Peas, fresh or frozen
- 1 small Tomato, chopped
- 1 whole Green chili, slit
- 2 tablespoons Cilantro, chopped
Instructions
Rinse the basmati rice and moong dal thoroughly under cold water until the water runs clear. This helps remove excess starch and prevents the khichuri from becoming too sticky.
Soak the rice and dal together in 2 cups of water for 15 minutes, then drain the water.
In a large deep pot, heat the vegetable oil over medium heat. Add the cumin seeds and let them splutter for a few seconds.
Add the bay leaves and grated ginger to the pot. Sauté for about 30 seconds until fragrant.
Stir in the turmeric powder and salt, then add the diced carrot. Cook for 2-3 minutes, stirring occasionally.
Mix in the drained rice and dal, stirring well to coat with the oil and spices.
Add 4 cups of water to the pot, increase the heat, and bring to a boil. Then, lower the heat to a simmer.
Add the peas, chopped tomato, and green chili to the pot. Cover and cook for about 25-30 minutes, stirring occasionally, until the rice and dal are tender and the mixture has thickened to a consistency of porridge.
Adjust the salt to taste and remove from heat.
Garnish with chopped cilantro before serving. Serve hot as a meal on its own or with a side of pickle or salad.
Nutrition Facts
Calories |
1073 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.8 g | 55% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2459 mg | 107% | |
| Total Carbohydrate | 141.7 g | 52% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 11.2 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 248 mg | 19% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 2101 mg | 45% | |
*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.
