Soy-Free Kichro
Indulge in the comforting flavors of Soy-Free Kichro, an aromatic and protein-packed twist on the traditional South Asian dish. This hearty one-pot recipe combines tender boneless beef cubes with a medley of red lentils, green lentils, and yellow split peas, creating a rich and creamy texture without the use of soy-based ingredients. Infused with a blend of warming spices like cumin, coriander, cinnamon, and garam masala, every bite is bursting with depth and complexity. Slow-cooked for hours to ensure maximum flavor and melt-in-your-mouth tenderness, this dish is further enhanced with a touch of roasted wheat flour for a velvety consistency. Perfect for sharing, this satisfying, gluten-friendly meal is finished with fresh cilantro and a squeeze of zesty lemon for a bright, aromatic finish. Ideal for cozy family dinners or meal prep, Soy-Free Kichro is a soulful, nourishing dish designed to impress.
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Recipe Information
Ingredients
- 500 grams Boneless beef cubes
- 1 cup Red lentils
- 0.5 cup Green lentils
- 0.5 cup Yellow split peas
- 2 tablespoons Wheat flour
- 1 large Onion, finely chopped
- 4 pieces Garlic cloves, minced
- 1 tablespoon Ginger-garlic paste
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 1 piece Bay leaf
- 3 pieces Cardamom pods
- 1 piece Cinnamon stick
- 4 pieces Cloves
- 1.5 teaspoons Salt
- 3 tablespoons Vegetable oil
- 6 cups Water
- 2 tablespoons Cilantro, chopped
- 0.5 pieces Lemon wedges
Instructions
Rinse the red lentils, green lentils, and yellow split peas thoroughly under cold water. Set them aside.
In a large heavy-bottomed pot, heat vegetable oil over medium heat. Add onions and sauté until golden brown.
Add minced garlic and ginger-garlic paste to the onions, and cook for another 2-3 minutes until fragrant.
Stir in the ground cumin, ground coriander, turmeric powder, red chili powder, and salt. Mix well to combine.
Add the beef cubes to the pot, stirring well to coat them with the spices. Cook until the beef is browned on all sides.
Add all the rinsed lentils and split peas, followed by the bay leaf, cardamom pods, cinnamon stick, and cloves.
Pour in the water, increase the heat to high, and bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for about 2 hours, stirring occasionally to prevent sticking.
After 2 hours, check the consistency of the mixture. The lentils should be fully cooked and breaking apart, and the meat should be tender.
If the mixture seems too thick, add additional water as needed. Make sure to adjust salt to taste.
In a small pan, dry roast the wheat flour over low heat until it turns golden brown. Stir constantly to avoid burning.
Add the roasted wheat flour to the kichro, stirring well to integrate. This will help thicken the dish.
Finally, stir in the garam masala and cook for another 10-15 minutes until the flavors meld together.
Serve the Soy-Free Kichro hot, garnished with fresh chopped cilantro and lemon wedges on the side.
Nutrition Facts
Calories |
2497 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.9 g | 186% | |
| Saturated Fat | 46.7 g | 234% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 4043 mg | 176% | |
| Total Carbohydrate | 169.3 g | 62% | |
| Dietary Fiber | 60.0 g | 214% | |
| Total Sugars | 20.6 g | ||
| Protein | 152.7 g | 305% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 453 mg | 35% | |
| Iron | 33.6 mg | 187% | |
| Potassium | 4017 mg | 85% | |
*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.
