Dairy-Free Kichadi
Warm, nourishing, and made entirely dairy-free, this Dairy-Free Kichadi is a wholesome one-pot meal that's perfect for cozy lunches or dinners. Combining the earthy goodness of basmati rice and protein-packed moong dal, this recipe is infused with aromatic spices like cumin, mustard seeds, and curry leaves. The addition of fresh vegetables like carrots and green peas adds a delightful texture and a boost of nutrients, while turmeric lends its golden hue and anti-inflammatory benefits. Cooked to creamy perfection and finished with a garnish of fresh cilantro, this easy, gluten-free kichadi can be tailored to your preferred consistency. Ideal for those following a plant-based or dairy-free diet, it’s comforting, flavorful, and absolutely fuss-free. Serve it hot with a tangy pickle or a crisp salad for the ultimate soul-satisfying meal!
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 0.5 cup Moong dal (split yellow gram)
- 4 cups Water
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 1 inch piece, finely chopped Ginger
- 2 finely chopped Green chilies
- 1 medium, diced Carrot
- 0.5 cup Green peas
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Mustard seeds
- 10 leaves Curry leaves
- 2 tablespoons Oil (coconut or vegetable)
- 2 tablespoons, chopped Fresh cilantro
Instructions
Rinse the basmati rice and moong dal under cold water until the water runs clear. Soak them together in water for about 15 minutes and then drain.
Heat the oil in a large pot or pressure cooker over medium heat. Add cumin seeds and mustard seeds. Let them crackle for a few seconds.
Add the chopped ginger, green chilies, and curry leaves. Sauté for a minute until fragrant.
Add the diced carrot and green peas to the pot. Stir and cook for 2-3 minutes until they start to soften.
Stir in the drained rice and moong dal mixture, coating them well with the spices and vegetables.
Add the turmeric powder and salt, mixing thoroughly.
Pour in 4 cups of water. Give it a good stir, and bring the mixture to a boil.
If using a pressure cooker, cover and cook for about 2 whistles. If cooking in a pot, cover and simmer on low heat for about 20-25 minutes, or until the rice and lentils are tender.
If necessary, add more water to achieve your preferred consistency. Kichadi can be made slightly watery or thick, based on preference.
Once cooked, let the pressure release naturally if using a pressure cooker. Stir gently to combine.
Garnish with chopped fresh cilantro before serving. Serve hot with your favorite pickle or salad.
Nutrition Facts
Calories |
961 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.0 g | 41% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2461 mg | 107% | |
| Total Carbohydrate | 134.4 g | 49% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 8.3 g | ||
| Protein | 38.2 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 307 mg | 24% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 1969 mg | 42% | |
*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.
