Dairy-Free Kichro
Experience the warm, comforting flavors of **Dairy-Free Kichro**, a wholesome and hearty South Asian dish that's as satisfying as it is nourishing. This dairy-free version of the traditional Kichro combines tender slow-cooked beef or mutton, creamy wheat grains, and a medley of protein-rich lentils, all infused with aromatic spices like cinnamon, cardamom, and cloves. The dish is naturally thickened without any dairy and finished with vibrant garnishes of fresh cilantro, mint, and zesty lemon. Perfectly spiced and deeply flavorful, this one-pot meal is ideal for family dinners or special gatherings. Serve it warm with a squeeze of fresh lemon for a burst of brightness that complements the rich, savory base. Enjoy a comforting classic reimagined for dairy-free dining!
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Recipe Information
Ingredients
- 500 grams beef or mutton (boneless, cut into cubes)
- 200 grams wheat grains
- 100 grams split chickpeas (chana dal)
- 100 grams red lentils (masoor dal)
- 2 large onions (finely sliced)
- 2 tablespoons garlic paste
- 1 tablespoon ginger paste
- 2 medium green chilies (chopped)
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon red chili powder
- 2 teaspoons salt
- 2 leaves bay leaves
- 1 stick cinnamon stick
- 4 pieces cloves
- 3 pods cardamom pods
- 4 tablespoons cooking oil (vegetable or canola)
- 1 cup fresh cilantro (chopped)
- 1 large lemon (cut into wedges)
- 1 cup mint leaves (chopped)
Instructions
Rinse and soak the wheat grains overnight in plenty of water.
Rinse the split chickpeas and red lentils under cold running water until the water runs clear. Soak them together for 1 hour.
In a large pot, heat the oil over medium heat. Add the sliced onions and fry until they are golden brown.
Add garlic paste, ginger paste, and chopped green chilies. Stir and cook for 2-3 minutes, until the raw aroma disappears.
Add the meat to the pot, along with turmeric, cumin, coriander, red chili powder, and salt. Stir well to coat the meat with the spices.
Pour in enough water to cover the meat, and add bay leaves, cinnamon stick, cloves, and cardamom pods. Bring to a boil.
Once boiling, reduce the heat to low, cover the pot, and let it simmer until the meat is tender (about 1.5 hours). Stir occasionally and add more water if needed.
Remove the bay leaves, cinnamon, cloves, and cardamom pods.
In a separate pot, add the soaked wheat grains and pulses with enough water to cover them and a pinch of salt. Cook until the grains and pulses are soft and mushy. This might take around 1 hour.
Using a hand blender or a masher, blend the cooked grains and pulses into a thick, smooth mixture.
Add the grain and pulse mixture to the meat, and mix well. Let it simmer on low heat for about 20 minutes, stirring frequently.
Adjust seasoning to taste, adding more salt if necessary.
Once done, garnish with chopped cilantro and mint, and serve with lemon wedges on the side.
Nutrition Facts
Calories |
3458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.1 g | 224% | |
| Saturated Fat | 46.8 g | 234% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 7070 mg | 307% | |
| Total Carbohydrate | 354.4 g | 129% | |
| Dietary Fiber | 84.2 g | 301% | |
| Total Sugars | 39.3 g | ||
| Protein | 181.2 g | 362% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1144 mg | 88% | |
| Iron | 45.9 mg | 255% | |
| Potassium | 6089 mg | 130% | |
*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.
