Killer Kichadi
Elevate your comfort food game with "Killer Kichadi," a hearty, one-pot Indian dish that's as nourishing as it is flavorful. This recipe combines aromatic basmati rice, protein-packed yellow moong dal, and a medley of vibrant vegetables like carrots, potatoes, green beans, and peas, all infused with the warm spices of cumin, mustard seeds, turmeric, and garam masala. Sautéed in fragrant ghee and finished with a splash of lemon juice and fresh cilantro, this wholesome kichadi strikes the perfect balance between simplicity and sophistication. Ready in just 45 minutes, it's the ultimate wholesome, gluten-free dish for busy weeknights, offering comfort in every bite. Serve it hot with a side of yogurt, tangy pickle, or crispy papad for a nourishing Indian-inspired meal everyone will love.
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 0.5 cup Split yellow moong dal (mung beans)
- 0.5 teaspoon Turmeric powder
- 2 tablespoons Ghee or clarified butter
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Mustard seeds
- 1 teaspoon Fresh ginger (grated)
- 2 Green chilies (slit)
- 1 medium Carrot (diced into small cubes)
- 1 medium Potato (peeled and diced)
- 0.5 cup Green beans (chopped)
- 0.5 cup Frozen green peas
- 4 cups Water
- 1.5 teaspoons Salt
- 0.5 teaspoon Garam masala
- 2 tablespoons Cilantro (chopped)
- 1 teaspoon Lemon juice
Instructions
Rinse the basmati rice and moong dal together under cold water until the water runs clear. Drain well and set aside.
Heat 2 tablespoons of ghee in a large, heavy-bottomed pot or pressure cooker over medium heat.
Add the cumin seeds and mustard seeds. Allow them to sizzle and pop for about 30 seconds.
Stir in the grated ginger and slit green chilies, cooking for another 30 seconds until fragrant.
Add the diced carrot, potato, and green beans. Sauté for 2-3 minutes to slightly soften the vegetables.
Add the rinsed rice and moong dal mixture to the pot. Stir well to coat the grains in the spices.
Sprinkle the turmeric powder over the mixture and pour in 4 cups of water. Add salt and stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and cook for about 25 minutes, stirring occasionally. If using a pressure cooker, cook for 1-2 whistles, then allow the pressure to release naturally.
Once the rice and dal are fully cooked and slightly mushy, stir in the green peas and garam masala. Cook for another 2 minutes until heated through.
Turn off the heat and garnish the kichadi with chopped cilantro and a squeeze of fresh lemon juice.
Serve hot with a side of yogurt, pickle, or papad for a complete meal.
Nutrition Facts
Calories |
1147 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.0 g | 42% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 3691 mg | 160% | |
| Total Carbohydrate | 173.3 g | 63% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 24.5 g | ||
| Protein | 43.7 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 371 mg | 29% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 3399 mg | 72% | |
*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.
