Nut-Free Kichuri
Discover the comforting warmth of Nut-Free Kichuri, a soul-soothing, allergen-friendly twist on the traditional Bengali one-pot dish. This aromatic recipe combines fluffy basmati rice and protein-rich yellow split peas, simmered to perfection with vibrant vegetables like carrots, potatoes, and green peas. Enhanced by a blend of earthy spices—cumin, mustard seeds, turmeric, and coriander—and a touch of golden ghee or vegetable oil, each spoonful is a delightful medley of flavors. Ideal for cozy family dinners or those seeking nut-free vegetarian meals, this dish is simple to prepare yet deeply satisfying. With a vibrant garnish of fresh cilantro, Nut-Free Kichuri is sure to become a wholesome favorite in any kitchen! Perfect keywords: nut-free recipes, Bengali kichuri, vegetarian comfort food, one-pot meals, allergen-friendly cooking.
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 0.5 cup Yellow split peas (moong dal)
- 2 tablespoons Ghee or vegetable oil
- 0.5 teaspoon Mustard seeds
- 0.5 teaspoon Cumin seeds
- 1 teaspoon Coriander powder
- 0.5 teaspoon Turmeric powder
- 1.5 teaspoons Salt
- 1 medium Onion, finely chopped
- 1 teaspoon Ginger paste
- 1 teaspoon Garlic paste
- 2 Green chilies, slit
- 1 Carrot, diced
- 1 medium Potato, peeled and diced
- 0.5 cup Green peas
- 4 cups Water
- 2 tablespoons Fresh cilantro, chopped
Instructions
Rinse the basmati rice and yellow split peas under cold water until the water runs clear, then soak in water for 15 minutes. Drain and set aside.
Heat the ghee or vegetable oil in a large pot over medium heat. Add the mustard seeds and cumin seeds, sauté until they begin to splutter.
Add the finely chopped onion and sauté until golden brown, about 5-7 minutes.
Stir in the ginger and garlic pastes, and cook for an additional 2 minutes until the raw smell disappears.
Add the slit green chilies, diced carrot, and diced potato. Sauté for 2-3 minutes to allow the vegetables to slightly soften.
Mix in the coriander powder, turmeric powder, and salt to the pot. Stir well to coat the vegetables and spices evenly.
Add the drained rice and lentils to the pot, stir gently until everything is well combined.
Pour in the water and bring the mixture to a boil. Lower the heat to a simmer, cover the pot, and let it cook for 20 minutes, or until the rice and lentils are tender.
Add the green peas and give the kichuri a gentle stir. Cover and cook for an additional 5 minutes.
Once cooked, remove the pot from heat and let it sit for 5 minutes before fluffing with a fork.
Garnish with freshly chopped cilantro before serving.
Nutrition Facts
Calories |
1229 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.4 g | 42% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 4004 mg | 174% | |
| Total Carbohydrate | 197.6 g | 72% | |
| Dietary Fiber | 33.5 g | 120% | |
| Total Sugars | 28.9 g | ||
| Protein | 44.3 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 304 mg | 23% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 3346 mg | 71% | |
*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.
