Khichuri
Warm, comforting, and richly aromatic, Khichuri is a quintessential one-pot Indian dish made with fragrant basmati rice, hearty moong dal, and a medley of vegetables, all simmered to perfection with a blend of traditional spices. This recipe celebrates the soothing, creamy texture of a well-made Khichuri, elevated by the earthy warmth of cumin seeds, the brightness of ginger and garlic, and the subtle heat of green chili. Nutritious and satisfying, this dish pairs beautifully with a drizzle of ghee or a side of crispy papad and pickles. Perfect for a rainy day or a quick wholesome meal, Khichuri invites you to savor its blend of simplicity, richness, and authentic Indian flavors. Keywords: Khichuri recipe, Indian comfort food, one-pot rice and lentils, vegetarian curry, easy moong dal recipe.
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 1 cup Moong dal (yellow split lentils)
- 4 cups Water
- 2 tablespoons Ghee or vegetable oil
- 1 teaspoon Cumin seeds
- 1 piece Bay leaf
- 1 medium Onion, thinly sliced
- 1 teaspoon Ginger paste
- 1 teaspoon Garlic paste
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 piece Green chili, slit
- 1 cup Mixed vegetables (carrots, peas, potatoes), small cubes
- 1 medium Tomato, chopped
- 1.5 teaspoons Salt
- 2 tablespoons Cilantro leaves, chopped
- 0.5 teaspoon Garam masala
Instructions
Rinse the basmati rice and moong dal under cold water for a couple of times until the water runs clear. Drain and set aside.
In a large pot, heat the ghee or oil over medium heat. Add the cumin seeds and bay leaf and sauté until the cumin seeds crackle.
Add the sliced onion and sauté until golden brown.
Stir in the ginger and garlic paste and cook for another minute until the raw smell disappears.
Add the turmeric powder, coriander powder, and the slit green chili. Stir for a minute to roast the spices.
Mix in the chopped vegetables and tomatoes, and cook for about 4 minutes, until they begin to soften.
Add the rinsed rice and moong dal to the pot, and stir everything together well.
Pour in the water and add salt. Stir, then bring the mixture to a boil.
Reduce the heat to low, cover the pot with a lid, and let it simmer for about 25 minutes, or until the rice and lentils are fully cooked and the mixture has a creamy consistency.
Turn off the heat, then sprinkle garam masala and chopped cilantro on top. Gently fluff the khichuri with a fork.
Allow it to rest covered for a few minutes before serving warm.
Nutrition Facts
Calories |
1482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.4 g | 43% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 4000 mg | 174% | |
| Total Carbohydrate | 233.7 g | 85% | |
| Dietary Fiber | 32.0 g | 114% | |
| Total Sugars | 17.5 g | ||
| Protein | 65.8 g | 132% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 406 mg | 31% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 4006 mg | 85% | |
*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.
