Kichadi
Warm, comforting, and packed with wholesome flavors, Kichadi is a one-pot wonder that combines the goodness of basmati rice and protein-rich yellow moong dal. This classic Indian dish is elevated with fragrant spices like cumin, mustard seeds, and a hint of asafoetida (heeng), while fresh vegetables such as carrots, green peas, and potatoes add a hearty twist. Cooked in ghee for a rich, buttery flavor, and finished with vibrant coriander leaves, Kichadi is a versatile and nourishing meal perfect for lunch or dinner. Ready in under an hour, this gluten-free recipe is ideal for busy weekdays or when you crave simple, soul-soothing comfort food. Serve it hot, paired with yogurt or tangy pickle, for a wholesome experience that will leave your taste buds satisfied. Keywords: Kichadi recipe, one-pot meal, Indian comfort food, gluten-free, basmati rice, yellow moong dal.
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 1/2 cup Yellow moong dal (split yellow lentils)
- 2 tablespoons Ghee
- 1 teaspoon Cumin seeds
- 1/2 teaspoon Mustard seeds
- 1/4 teaspoon Heeng (asafoetida)
- 1/2 teaspoon Turmeric powder
- 1 medium Carrot, chopped
- 1/2 cup Green peas
- 1 medium Potato, peeled and diced
- 1 teaspoon Salt
- 4 cups Water
- 2 tablespoons Fresh coriander leaves, chopped
Instructions
Rinse the basmati rice and yellow moong dal together under running water until the water runs clear. Set them aside to drain.
Heat the ghee in a pressure cooker over medium heat. Add the cumin seeds and mustard seeds. Allow them to splutter.
Add heeng and turmeric powder to the cooker and stir for a few seconds.
Add the chopped carrot, green peas, and diced potato to the cooker. Stir and cook the vegetables for 3-4 minutes, until they start to soften.
Add the drained rice and moong dal to the cooker. Stir to coat the rice and dal with ghee and spices.
Add salt and water to the cooker. Stir to combine all ingredients well.
Close the lid of the pressure cooker. Cook for 3 whistles on medium heat. Let the pressure release naturally.
Once the pressure is released, open the lid and gently fluff the kichadi with a fork.
Garnish the kichadi with chopped fresh coriander leaves before serving.
Serve hot with yogurt or a choice of pickle on the side.
Nutrition Facts
Calories |
1116 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 2473 mg | 108% | |
| Total Carbohydrate | 167.0 g | 61% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 11.6 g | ||
| Protein | 40.1 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 239 mg | 18% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 2684 mg | 57% | |
*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.
