Kichuri
Kichuri, a quintessential one-pot comfort food from South Asia, is a nourishing blend of basmati rice, protein-rich moong dal, and vibrant mixed vegetables, all simmered with warming spices like cumin, cinnamon, and cardamom. Cooked to a creamy, porridge-like consistency, this gluten-free dish is enriched with the rich flavor of ghee (or vegetable oil for a vegan twist) and can be customized with a hint of green chili for added heat. Perfect as a hearty vegetarian meal, Kichuri is not only quick to prepare but also filled with wholesome goodness, making it ideal for cozy family dinners or as a soul-soothing remedy on a rainy day. Garnished with fresh coriander leaves and often served alongside yogurt or tangy pickle, this traditional recipe delights both the palate and the soul.
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 0.5 cup Moong dal (yellow split gram)
- 2 tablespoons Ghee or vegetable oil
- 1 teaspoon Cumin seeds
- 1 leaf Bay leaf
- 1 inch Cinnamon stick
- 2 pods Green cardamom
- 3 pieces Cloves
- 1 teaspoon Ginger paste
- 0.5 teaspoon Turmeric powder
- 1.5 teaspoons Salt
- 1 cup Mixed vegetables (such as carrots, peas, and potatoes)
- 4 cups Water
- 0.25 cup Fresh coriander leaves (for garnish)
- 2 whole Green chilies (optional)
Instructions
Rinse the basmati rice and moong dal together under running water until the water runs clear. Set aside to drain.
Heat the ghee or vegetable oil in a large, heavy-bottomed pot over medium heat.
Add the cumin seeds and let them sizzle for a few seconds until aromatic, then add the bay leaf, cinnamon stick, green cardamom pods, and cloves.
Sauté the whole spices for about 1 minute until fragrant.
Stir in the ginger paste and turmeric powder. Cook for another minute until the raw smell of ginger disappears.
Add the rinsed rice and dal to the pot, stirring well to coat them with the spices and oil.
Add the salt and mixed vegetables, and stir to combine everything evenly.
Pour in water, increase the heat to high, and bring to a boil.
Once the mixture starts boiling, lower the heat to medium-low, cover the pot, and let it simmer for about 25 minutes or until the rice and dal are cooked and the mixture has a porridge-like consistency.
For added heat, you can add whole green chilies during the last 10 minutes of cooking, they will infuse the kichuri without making it too spicy.
Turn off the heat and let the kichuri sit covered for a few minutes.
Fluff the kichuri gently with a fork, removing any whole spices you can spot for ease of eating.
Garnish with fresh coriander leaves before serving.
Serve hot with yogurt or a pickle for a complete meal.
Nutrition Facts
Calories |
1082 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.1 g | 42% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 3728 mg | 162% | |
| Total Carbohydrate | 160.7 g | 58% | |
| Dietary Fiber | 33.0 g | 118% | |
| Total Sugars | 11.6 g | ||
| Protein | 40.1 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 461 mg | 35% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 2634 mg | 56% | |
*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.
