Low Sodium Kichuri
Discover the wholesome goodness of Low Sodium Kichuri, a nutrient-packed comfort dish inspired by traditional kichuri recipes but tailored for heart-healthy meals. This one-pot wonder brings together fragrant basmati rice, protein-rich moong dal, and a medley of vibrant vegetables like carrots, potatoes, green beans, and peas, all seasoned with warming spices like cinnamon, cumin, and turmeric. Perfect for low-sodium diets, this dish skips the salt without compromising on flavor, thanks to aromatic ginger, garlic, and refreshing lemon juice. Easy to prepare in under an hour, Low Sodium Kichuri is ideal for cozy dinners or light lunches, offering satisfying nourishment with every bite. Serve this gluten-free meal hot and garnish with fresh cilantro for a simple yet delicious culinary experience!
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 0.5 cup Split moong dal (yellow lentils)
- 4 cups Water
- 1 medium, diced Carrot
- 1 medium, diced Potato
- 0.5 cup, chopped Fresh green beans
- 0.5 cup Green peas
- 1 medium, thinly sliced Onion
- 1 inch, grated Ginger
- 3 minced Garlic cloves
- 1 medium, chopped Tomato
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Cumin seeds
- 0.25 teaspoon Black pepper powder
- 0.5 teaspoon Coriander powder
- 1 Bay leaf
- 1 inch Cinnamon stick
- 3 Cloves
- 2 slit Green chilies
- 2 tablespoons, chopped Cilantro
- 2 tablespoons Ghee or oil
- 1 tablespoon Lemon juice
Instructions
Rinse the basmati rice and moong dal together under running water 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, bay leaf, cinnamon stick, and cloves. Sauté for about 1 minute until fragrant.
Add the sliced onion and sauté until it turns golden brown.
Stir in the grated ginger, minced garlic, and slit green chilies. Cook for another 2 minutes.
Add the chopped tomato, turmeric powder, coriander powder, and black pepper powder. Cook until the tomato becomes soft and the spices are well combined.
Add the diced carrot, potato, chopped beans, and green peas. Mix well and sauté for another 3 minutes.
Add the rinsed rice and lentils to the pot and stir everything together.
Pour in the 4 cups of water and mix thoroughly. Bring the mixture to a boil.
Lower the heat to a simmer, cover the pot with a lid, and let it cook for about 30 minutes, or until the rice and lentils are tender and the vegetables are cooked to your liking.
Once cooked, remove from heat and let it sit for 5 minutes before opening the lid.
Stir in the chopped cilantro and lemon juice. Mix well and serve hot.
Nutrition Facts
Calories |
1327 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.1 g | 50% | |
| Saturated Fat | 19.5 g | 98% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 88 mg | 30% | |
| Sodium | 1551 mg | 67% | |
| Total Carbohydrate | 205.3 g | 75% | |
| Dietary Fiber | 28.5 g | 102% | |
| Total Sugars | 37.4 g | ||
| Protein | 46.0 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 430 mg | 33% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 3188 mg | 68% | |
*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.
