Sugar-Free Kichadi
Delight in the wholesome flavors of this *Sugar-Free Kichadi*, a comforting and nutritious one-pot meal that's perfect for a balanced and flavorful diet. Made with fragrant basmati rice, protein-packed moong dal, and a medley of vibrant vegetables like carrots and green peas, this recipe is gently infused with aromatic Indian spices such as cumin, mustard seeds, and asafoetida. The simplicity of cooking it in ghee or oil ensures a rich, satisfying taste while keeping it light and nourishing. With a touch of turmeric for warmth and ginger for a zesty kick, this kichadi is ideal for those seeking a naturally sugar-free, hearty dish. Ready in under 45 minutes, it's an excellent choice for a quick, wholesome dinner that pairs beautifully with cooling yogurt or spicy pickle. Perfect for all ages, this dish is as delightful to make as it is to eat—don’t forget to top it off with fresh cilantro for a burst of freshness!
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 0.5 cup Split yellow moong dal (lentils)
- 2 tablespoons Ghee or oil
- 0.5 teaspoon Mustard seeds
- 0.5 teaspoon Cumin seeds
- 0.25 teaspoon Asafoetida (hing)
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Ginger, finely chopped
- 1 piece Green chili, chopped (optional)
- 0.5 cup Carrot, diced
- 0.5 cup Green peas
- 1 teaspoon Salt
- 4 cups Water
- 2 tablespoons Cilantro, chopped for garnishing
Instructions
Rinse the basmati rice and moong dal under running water until the water runs clear. Soak them together in water for about 15 minutes, then drain.
In a pressure cooker or a large pot, heat the ghee or oil over medium heat.
Add mustard seeds and allow them to splutter. Then add cumin seeds and let them sizzle for a few seconds.
Stir in the asafoetida, turmeric powder, chopped ginger, and green chili, if using. Sauté for a minute until the raw smell of ginger disappears.
Add the diced carrot and green peas. Cook for 2–3 minutes until the vegetables are slightly tender.
Add the drained rice and lentil mixture to the pot and stir well to coat the grains with the spices and oil.
Pour in 4 cups of water and add salt. Stir to combine. Increase the heat to high and bring the mixture to a boil.
Once it starts boiling, lower the heat to a simmer, cover the pot with a lid, and cook for 20–30 minutes or until the rice and lentils are soft and cooked through. If using a pressure cooker, cook for 2 whistles and then allow the pressure to release naturally.
Turn off the heat and let it sit covered for an additional 5 minutes. This allows the flavors to meld together.
Fluff the kichadi gently with a fork and garnish with chopped cilantro before serving.
Nutrition Facts
Calories |
961 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 2471 mg | 107% | |
| Total Carbohydrate | 132.7 g | 48% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 8.9 g | ||
| Protein | 37.5 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 245 mg | 19% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1878 mg | 40% | |
*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.
