Nut-Free Kichro
Discover the soul-warming comfort of Nut-Free Kichro, a hearty twist on the classic South Asian dish tailored for nut-free kitchens. This protein-packed recipe combines tender beef cubes, an aromatic blend of spices, and a nourishing mix of broken wheat, lentils, and basmati rice to create a creamy, slow-simmered delight. Perfect for family meals or festive gatherings, this dish requires minimal preparation but rewards you with bold flavors and a satisfying texture. The addition of yogurt enhances the richness, while fresh coriander and lemon wedges brighten every bite, making it irresistible. Gluten-friendly and nut-free, this wholesome recipe is ideal for those seeking allergen-free options without compromising on taste. Easy to serve and even better as leftovers, Nut-Free Kichro will quickly become a staple in your dinner rotation!
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Recipe Information
Ingredients
- 1 cup Broken wheat
- 0.5 cup Chana dal (split chickpeas)
- 0.5 cup Moong dal (yellow split lentils)
- 0.25 cup Whole green lentils
- 0.5 cup Basmati rice
- 500 grams Beef, boneless (cubed)
- 2 medium Onions, finely sliced
- 2 tablespoons Ginger-garlic paste
- 1 cup Yogurt
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Garam masala
- 1 teaspoon Salt, to taste
- 4 tablespoons Oil
- 6 cups Water
- 0.25 cup Fresh coriander leaves, chopped
- 1 Lemon, cut into wedges
Instructions
Rinse the broken wheat, chana dal, moong dal, green lentils, and basmati rice separately under cold running water. Soak them each in water for at least 30 minutes, then drain.
In a large pot, heat the oil over medium heat. Add the onions and sauté until they turn golden brown.
Add the ginger-garlic paste to the onions and cook for another 2 minutes until fragrant.
Stir in the beef cubes, turmeric powder, red chili powder, and salt. Cook until the meat is browned on all sides.
Mix in the yogurt and cook for an additional 5 minutes, stirring frequently.
Add the soaked broken wheat, chana dal, moong dal, green lentils, and rice to the pot.
Pour in 6 cups of water, and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let it simmer for 1 to 1.5 hours, stirring occasionally, until the grains and lentils are creamy and the beef is tender.
Stir in the ground cumin and garam masala, and adjust salt to taste.
Garnish with fresh coriander leaves.
Serve hot with lemon wedges on the side.
Nutrition Facts
Calories |
3662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.3 g | 222% | |
| Saturated Fat | 48.0 g | 240% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 415 mg | 138% | |
| Sodium | 2894 mg | 126% | |
| Total Carbohydrate | 370.5 g | 135% | |
| Dietary Fiber | 64.2 g | 229% | |
| Total Sugars | 41.7 g | ||
| Protein | 189.3 g | 379% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 1005 mg | 77% | |
| Iron | 44.1 mg | 245% | |
| Potassium | 6091 mg | 130% | |
*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.
