Dairy-Free Kichuri
Warm, comforting, and entirely dairy-free, this Kichuri recipe is a wholesome one-pot meal that combines fragrant Basmati rice, protein-packed moong dal, and tender vegetables like carrots, potatoes, and peas. Infused with aromatic spices such as cumin, turmeric, and bay leaf, this dish is cooked to creamy perfection without the need for any dairy, making it ideal for vegan and lactose-intolerant diets. Quick to prepare and simmered gently to allow the flavors to meld, this gluten-free and nutritious kichuri is perfect for a cozy weeknight dinner or a soothing meal that's light on the stomach. Garnished with fresh cilantro, it’s a deliciously balanced dish that pairs beautifully with a side of pickles or salads. Whether you're looking for a plant-based comfort food or a nourishing dish for the whole family, this dairy-free kichuri is sure to satisfy!
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 0.5 cup Moong dal (yellow split lentils)
- 4 cups Water
- 2 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 1 Bay leaf
- 1 medium Onion, finely chopped
- 1 inch piece Ginger, grated
- 2 cloves Garlic, minced
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 1 medium Carrot, diced
- 1 medium Potato, diced
- 0.5 cup Peas
- 2 tablespoons Cilantro, chopped
Instructions
Rinse the basmati rice and moong dal in cold water until the water runs clear. Drain and set aside.
In a large pot or pressure cooker, heat the vegetable oil over medium heat.
Add the cumin seeds and bay leaf. Allow them to sizzle for about 30 seconds until fragrant.
Add the chopped onions and sauté until they are translucent, about 3-4 minutes.
Stir in the grated ginger and minced garlic, cooking for another 1 minute until aromatic.
Mix in the turmeric powder, salt, and the rinsed rice and moong dal. Stir well to coat the grains and lentils with the spices.
Add the diced carrots, potatoes, and peas. Stir to incorporate the vegetables evenly.
Pour in the water, stir well, and bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot or pressure cooker lid, and let it simmer gently for 25-30 minutes, or until the rice and lentils are cooked and the vegetables are tender.
If using a pressure cooker, cook until you hear two whistles, then turn off the heat and let the pressure release naturally.
Open the lid and gently fluff the kichuri with a fork.
Garnish with freshly chopped cilantro before serving.
Nutrition Facts
Calories |
1124 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.6 g | 38% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2471 mg | 107% | |
| Total Carbohydrate | 181.6 g | 66% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 12.8 g | ||
| Protein | 40.8 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 287 mg | 22% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 2810 mg | 60% | |
*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.
