Vegan Bhuni Kichri
Indulge in the comforting warmth of Vegan Bhuni Kichri, a wholesome one-pot dish that's brimming with vibrant flavors and healthful ingredients. This plant-based spin on a traditional comfort food combines fragrant basmati rice and protein-rich moong dal, cooked to perfection with bold spices like cumin, mustard seeds, and turmeric. Fresh vegetables such as carrots and green peas add a delightful texture and nutritional boost, while a hint of ginger and chili elevate the dish with subtle heat. Cooked in aromatic coconut oil and garnished with fresh cilantro, this gluten-free and vegan recipe is not only nourishing but also irresistibly flavorful. Ready in just 45 minutes, Vegan Bhuni Kichri is the ideal choice for a hearty weeknight dinner or a soothing meal to share with loved ones.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Basmati rice
- 0.5 cup Split yellow moong dal
- 4 cups Water
- 2 tablespoons Coconut oil
- 1 teaspoon Cumin seeds
- 1 teaspoon Mustard seeds
- 1 whole Bay leaf
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 1 medium, finely chopped Onion
- 1 large, chopped Tomato
- 1 small, slit lengthwise Green chili
- 1 inch, finely grated Ginger
- 1 medium, diced Carrot
- 0.5 cup Green peas
- 0.25 cup, chopped Cilantro leaves
Instructions
Rinse the basmati rice and moong dal thoroughly in cold water until the water runs clear. Soak them together in a bowl for 15 minutes, then drain and set aside.
Heat the coconut oil in a large pot over medium heat. Add the cumin seeds, mustard seeds, and bay leaf. Let them sizzle for about 30 seconds until aromatic.
Add the chopped onion and sauté until translucent, about 5 minutes. Then add the grated ginger and slit green chili, cooking for an additional minute.
Stir in the diced tomato and cook until the tomato softens and oil starts to separate, about 3-4 minutes.
Add the turmeric powder and mix well, then add the carrots and green peas. Stir and cook for another 2 minutes.
Add the drained rice and dal mixture to the pot, stirring well for a minute to coat the grains with the spices.
Pour in the water and salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 25-30 minutes until the rice and lentils are cooked and water is absorbed.
Remove from heat and let it sit covered for 5 minutes. Fluff the kichri with a fork.
Garnish with freshly chopped cilantro leaves before serving. Enjoy the Vegan Bhuni Kichri warm.
Nutrition Facts
Calories |
1120 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.1 g | 42% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4226 mg | 184% | |
| Total Carbohydrate | 166.7 g | 61% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 29.9 g | ||
| Protein | 43.1 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 354 mg | 27% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 2712 mg | 58% | |
*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.
