Nut-Free Kichadi
Delight in the comforting flavors of Nut-Free Kichadi, a wholesome and allergy-friendly twist on the classic South Indian dish. Packed with basmati rice, protein-rich moong dal, and a medley of vibrant vegetables like carrots, peas, and potatoes, this one-pot wonder is spiced with cumin, mustard seeds, turmeric, and a hint of green chilies for a gentle kick. Prepared in under an hour, this kichadi is perfectly creamy and fragrant, thanks to the addition of asafoetida and ginger. Ideal for vegetarians and families seeking nut-free meals, this dish makes a satisfying, nutrient-rich dinner when served with yogurt or tangy pickles on the side. Let this flavor-packed Nut-Free Kichadi become your go-to comfort food!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Basmati rice
- 0.5 cup Moong dal (split yellow gram)
- 3 tablespoons Ghee or vegetable oil
- 1 teaspoon Cumin seeds
- 1 teaspoon Mustard seeds
- 0.25 teaspoon Asafoetida (hing)
- 1 tablespoon Ginger, finely chopped
- 0.5 teaspoon Turmeric powder
- 2 pieces Green chilies, slit
- 1 medium Carrot, diced
- 0.5 cup Green peas
- 1 medium Potato, diced
- 1.5 teaspoons Salt
- 4 cups Water
- 2 tablespoons Fresh coriander leaves, chopped
Instructions
Rinse the basmati rice and moong dal thoroughly under running water until the water runs clear. Drain and set aside.
In a large, heavy-bottomed pot or pressure cooker, heat the ghee or vegetable oil over medium heat.
Add the cumin seeds and mustard seeds. Allow them to sizzle and crackle for a few seconds.
Stir in the asafoetida and chopped ginger, and sauté for about 30 seconds until fragrant.
Add the turmeric powder and slit green chilies, stir well.
Add the diced carrot, green peas, and diced potato to the pot. Sauté the vegetables for 2-3 minutes.
Mix in the drained rice and moong dal, stirring to combine with the spices and vegetables.
Pour in the water and add salt. Stir everything well and bring to a boil.
If using a pressure cooker, secure the lid and cook for 3 whistles on medium heat, then turn off the heat and allow the pressure to release naturally. If using a pot, cover it with a tight-fitting lid and reduce the heat to low, simmering for about 20-25 minutes or until the rice and lentils are fully cooked and have absorbed the water.
Once cooked, fluff the kichadi gently with a fork, and garnish with freshly chopped coriander leaves.
Serve the nut-free kichadi hot with a side of yogurt or pickle, if desired.
Nutrition Facts
Calories |
1248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.6 g | 60% | |
| Saturated Fat | 26.8 g | 134% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 3650 mg | 159% | |
| Total Carbohydrate | 168.8 g | 61% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 9.5 g | ||
| Protein | 40.8 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 314 mg | 24% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 2734 mg | 58% | |
*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.
