Nut-Free Bhuni Kichri
Nut-Free Bhuni Kichri is a wholesome, aromatic one-pot meal that combines basmati rice and split yellow moong dal with a medley of warming spices like cumin, cinnamon, and cloves. Its nut-free preparation makes it perfect for those with allergies, while the addition of colorful veggies like carrots and peas enhances both flavor and nutrition. Cooked to perfection in ghee or vegetable oil, this comforting dish is simple to prepare and ready in under an hour, making it ideal for cozy family dinners or quick weeknight meals. Garnished with fresh cilantro, this gluten-free and vegetarian recipe delivers gentle spice and balanced texture in every bite—fit for any occasion.
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 0.5 cup Split yellow moong dal (mung beans)
- 2 tablespoons Ghee or vegetable oil
- 1 teaspoon Cumin seeds
- 1 unit Bay leaf
- 0.5 teaspoon Black peppercorns
- 2 units Cloves
- 1 1-inch piece Cinnamon stick
- 1 medium Onion, finely chopped
- 1 teaspoon Ginger, minced
- 2 teaspoons Garlic, minced
- 0.5 teaspoon Turmeric powder
- 1 small Carrot, diced
- 0.5 cup Green peas
- 1 teaspoon Salt
- 3 cups Water
- 2 tablespoons Fresh cilantro leaves, chopped
Instructions
Rinse the basmati rice and moong dal separately under cold running water until the water runs clear. Soak them separately in water for 15 minutes, then drain.
In a heavy-bottomed pan or pressure cooker, heat the ghee or vegetable oil over medium heat.
Add the cumin seeds, bay leaf, peppercorns, cloves, and cinnamon stick. Sauté for about 1 minute until they release their aroma.
Add the chopped onion and sauté until it becomes translucent, about 4-5 minutes.
Stir in the minced ginger and garlic, cooking for another 1-2 minutes until fragrant.
Add the turmeric powder, diced carrot, and green peas. Sauté for 2-3 minutes.
Add the drained rice and moong dal to the pan, stirring well to coat them with the spices and vegetables.
Pour in the water followed by salt. Stir to mix everything evenly.
If using a pressure cooker, close the lid and cook on medium heat for 2 whistles. If using a pan, bring to a boil, then reduce the heat to low, cover the pan, and cook for 20-25 minutes until the rice and lentils are cooked and all the water is absorbed.
Remove from heat and let it sit covered for 5 minutes before opening. Fluff the bhuni kichri gently with a fork.
Garnish with fresh cilantro leaves before serving.
Nutrition Facts
Calories |
1003 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 2447 mg | 106% | |
| Total Carbohydrate | 142.7 g | 52% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 17.2 g | ||
| Protein | 38.5 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 331 mg | 25% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 1928 mg | 41% | |
*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.
