Sugar-Free Kichuri
Discover the wholesome goodness of Sugar-Free Kichuri, a comforting and aromatic one-pot Indian dish that's perfect for a healthy and flavorful meal. This recipe combines nutrient-rich moong dal and fragrant basmati rice with vibrant vegetables like carrots, peas, and cauliflower, all delicately spiced with cumin, cardamom, cloves, and cinnamon. Cooked in ghee for a touch of richness, this kichuri is naturally free of added sugars, making it a guilt-free indulgence. With a gentle infusion of turmeric and a hint of ginger and green chili, each bite bursts with traditional flavors. Garnished with fresh coriander, this satisfying dish is ideal as a standalone meal or paired with yogurt and tangy pickles. Perfect for busy weeknights, this easy-to-prepare recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 0.5 cup Moong dal (yellow split gram)
- 2 tablespoons Ghee
- 1 teaspoon Cumin seeds
- 1 piece Bay leaf
- 2 pieces Green cardamom pods
- 2 pieces Cloves
- 1 inch piece Cinnamon stick
- 0.5 teaspoon Turmeric powder
- 1 medium, diced Carrot
- 0.5 cup Peas
- 0.5 cup Cauliflower florets
- 1 inch, grated Ginger
- 1 slit Green chili
- 1 teaspoon Salt
- 4 cups Water
- 2 tablespoons, chopped Fresh coriander leaves
Instructions
Wash the basmati rice and moong dal together in a large bowl until the water runs clear. Drain and set aside.
Heat the ghee in a large pot or pressure cooker over medium heat.
Add the cumin seeds, bay leaf, cardamom pods, cloves, and cinnamon stick. Sauté for about 30 seconds until the spices release their aroma.
Add the grated ginger and slit green chili. Sauté for another minute until the ginger turns golden brown.
Add the diced carrot, peas, and cauliflower florets to the pot. Stir and cook for 2-3 minutes.
Add the washed rice and moong dal to the pot, followed by the turmeric powder and salt. Stir well to combine all the ingredients.
Pour in 4 cups of water and give everything a good mix.
Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid. If using a pressure cooker, cook for 2 whistles on medium heat.
Cook for about 20 minutes or until the rice and dal are completely cooked and have absorbed the flavors well. If using a pot, check for doneness and add more water if necessary.
Once cooked, fluff the kichuri gently with a fork.
Garnish with freshly chopped coriander leaves before serving.
Serve hot as a main course or as a side dish with yogurt or a tangy pickle.
Nutrition Facts
Calories |
995 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.0 g | 41% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 2485 mg | 108% | |
| Total Carbohydrate | 142.4 g | 52% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 8.4 g | ||
| Protein | 38.2 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 343 mg | 26% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 2060 mg | 44% | |
*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.
