Low Sodium Bhuni Kichri
Discover the ultimate comfort food with a healthy twist in this Low Sodium Bhuni Kichri recipe! Perfectly balanced with fluffy basmati rice, protein-rich moong dal, and an array of vibrant vegetables like carrots, peas, and spinach, this lightly spiced Indian classic is both nourishing and flavorful. Aromatic cumin, turmeric, and coriander infuse every bite, while the zing of fresh lemon juice and a garnish of cilantro brighten the dish. What sets this recipe apart is its low-sodium approach, making it ideal for those seeking heart-healthy options without compromising on taste. Ready in just 45 minutes, it's a wholesome, one-pot meal that’s filling, flavorful, and perfect for the whole family.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Basmati rice
- 0.5 cup Moong dal (split yellow lentils)
- 3 cups Water
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 1 tablespoon Ginger garlic paste
- 1 medium Tomato, finely chopped
- 2 whole Green chilies, slit
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.25 teaspoon Black pepper powder
- 1 small Carrot, diced
- 0.5 cup Green peas
- 1 cup Spinach, chopped
- 0.25 cup Cilantro, chopped
- 1 tablespoon Lemon juice
Instructions
Rinse the basmati rice and moong dal under cold water until the water runs clear. Drain and set aside.
Heat olive oil in a large heavy-bottomed pan over medium heat. Add cumin seeds and let them sizzle for a few seconds until aromatic.
Add the finely chopped onion and sauté until translucent, about 5 minutes.
Stir in the ginger garlic paste and cook for another minute until the raw smell disappears.
Add the chopped tomato and green chilies, and cook until the tomato softens and the oil begins to separate, around 3-4 minutes.
Mix in turmeric powder, coriander powder, and black pepper powder. Sauté for 1-2 minutes.
Add the diced carrot and green peas. Stir well to coat them with the spice mixture.
Add the rinsed rice and moong dal to the pan and sauté for 2-3 minutes.
Pour in the water and bring it to a boil. Once boiling, reduce the heat to low, cover the pan with a lid, and simmer for 15-20 minutes until the rice and lentils are cooked through.
Add the chopped spinach, stir gently, and cook for another 2-3 minutes until the spinach is wilted.
Remove from heat and let the Bhuni Kichri rest for 5 minutes, covered. This will help the flavors meld together.
Garnish with freshly chopped cilantro and a drizzle of lemon juice before serving. Enjoy your low sodium Bhuni Kichri warm.
Nutrition Facts
Calories |
1099 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 162 mg | 7% | |
| Total Carbohydrate | 163.4 g | 59% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 16.3 g | ||
| Protein | 45.2 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 362 mg | 28% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 2923 mg | 62% | |
*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.
