Vegan Khichuri
Warm, comforting, and packed with wholesome ingredients, this Vegan Khichuri is a plant-based twist on the classic Bengali comfort food. Made with basmati rice and protein-rich split mung lentils, this one-pot dish is loaded with vibrant vegetables like carrots, potatoes, green peas, and green beans, all simmered in an aromatic blend of turmeric, cumin, and coconut oil. Infused with the warm, earthy notes of mustard seeds, cinnamon, and bay leaf, this hearty khichuri offers a perfect balance of flavors and textures. Ready in under an hour, it’s ideal for a quick and nutritious weeknight dinner or a simple weekend lunch. Garnished with fresh cilantro, this gluten-free and vegan recipe is best enjoyed hot, paired with vegan yogurt or a crisp salad. Whether you're seeking a comfort bowl, a nutritious meal, or a burst of South Asian flavors, this Vegan Khichuri is sure to satisfy.
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 0.5 cup Split mung lentils (moong dal)
- 1 medium Carrot, diced
- 1 medium Potato, diced
- 0.5 cup Green peas
- 0.5 cup Green beans, chopped
- 1 medium Onion, sliced
- 1 medium Tomato, chopped
- 1 teaspoon Ginger paste
- 1 teaspoon Garlic paste
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Cumin powder
- 0.5 teaspoon Mustard seeds
- 1 leaf Bay leaf
- 1 inch Cinnamon stick
- 1 teaspoon Salt
- 4 cups Water
- 2 tablespoons Coconut oil
- 2 tablespoons Cilantro, chopped
Instructions
Rinse the basmati rice and mung lentils together under cold water until the water runs clear. Drain and set aside.
Heat coconut oil in a large pot over medium heat. Add mustard seeds, bay leaf, and cinnamon stick, allowing them to sizzle for about 30 seconds.
Add the sliced onions to the pot and sauté until they turn translucent, about 5-7 minutes.
Stir in the ginger and garlic paste and cook for another minute until fragrant.
Add the chopped tomato and cook until it softens, about 3-4 minutes.
Mix in the diced carrot, potato, green peas, and green beans. Stir well to combine.
Add the turmeric powder, cumin powder, and salt. Stir to coat the vegetables with the spices.
Pour in the rinsed rice and lentils, stirring for a minute to mix them with the vegetables and spices.
Add water to the pot and bring to a boil. Reduce the heat to low, cover the pot with a lid, and let it simmer for 25-30 minutes, or until the rice and lentils are cooked and the mixture is thick.
Check the consistency of the khichuri. If it's too thick, you can add a little more water and cook for a few more minutes.
Once cooked, remove the pot from heat and let it rest, covered, for 5 minutes.
Garnish with chopped cilantro before serving.
Serve the vegan khichuri hot, accompanied by vegan yogurt or a side salad, if desired.
Nutrition Facts
Calories |
292 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.7 g | 10% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 517 mg | 22% | |
| Total Carbohydrate | 47.4 g | 17% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 5.8 g | ||
| Protein | 10.5 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 92 mg | 7% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 723 mg | 15% | |
*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.
