Vegan Kichadi

Nutriscore Rating: 70/100

Indulge in the ultimate comfort food with this wholesome and aromatic Vegan Kichadi recipe! A plant-based take on the traditional Indian rice and lentil dish, this one-pot meal combines fragrant basmati rice and protein-packed split yellow moong dal with a medley of vibrant vegetables like carrots, green beans, cauliflower, and peas. Coconut oil, mustard seeds, cumin, turmeric, and asafoetida create a flavorful base, while fresh ginger and green chilies add a gentle kick. The dish is simmered to creamy perfection and finished with juicy lemon and cilantro for a refreshing twist. Perfect for cozy dinners or meal prep, this easy recipe is gluten-free, dairy-free, and bursting with nutrient-rich ingredients. Whether you're looking for nourishing comfort food or a quick vegan meal, this kichadi delivers on taste, health, and simplicity!

Recipe Information

• Prep Time: 15 min
• Cook Time: 45 min
• Total Time: 1 hr
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

17 items

• 1 cup Basmati rice
• 0.5 cup Split yellow moong dal
• 2 tablespoons Coconut oil
• 1 teaspoon Mustard seeds
• 1 teaspoon Cumin seeds
• 0.25 teaspoon Asafoetida (hing)
• 0.5 teaspoon Turmeric powder
• 1 tablespoon Ginger, grated
• 2 small Green chillies, chopped
• 1 medium Carrot, diced
• 0.5 cup Green beans, chopped
• 1 cup Cauliflower, florets
• 0.5 cup Green peas
• 5 cups Water
• 1.5 teaspoons Salt
• 2 tablespoons Cilantro, chopped
• 1 tablespoon Lemon juice

📝 Instructions

11 steps

1. Rinse the basmati rice and moong dal under cold water until the water runs clear. Soak them together in water for about 15 minutes and then drain.

2. In a large pot or pressure cooker, heat the coconut oil over medium heat.

3. Add the mustard seeds and allow them to splutter. Then add the cumin seeds and stir for a few seconds.

4. Add asafoetida, turmeric powder, and grated ginger, sautéing briefly to combine and release their aromas.

5. Stir in the chopped green chillies, diced carrot, chopped green beans, cauliflower florets, and green peas. Sauté the vegetables for about 5 minutes until they begin to soften.

6. Add the soaked and drained rice and moong dal. Stir everything together for another 2 minutes, coating the mixture well with the spices.

7. Pour in 5 cups of water and add the salt. Mix gently, ensuring the rice and vegetables are evenly dispersed in the liquid.

8. Bring the mixture to a boil, then reduce the heat to low. Cover with a lid and let the kichadi simmer for about 25-30 minutes, stirring occasionally, until the rice and dal are cooked and the mixture reaches a thick, porridge-like consistency.

9. If using a pressure cooker, cover and cook for 3 whistles, allowing the pressure to release naturally before opening.

10. Stir in the chopped cilantro and lemon juice before serving. Adjust salt to taste, if necessary.

11. Serve the vegan kichadi hot, garnished with additional cilantro if desired.

Nutrition Facts

1 serving (2002.5g)

Calories		1044
% Daily Value*
Total Fat		33.0 g	42%
	Saturated Fat	23.9 g	119%
	Polyunsaturated Fat	0.6 g
Cholesterol		0 mg	0%
Sodium		3715 mg	162%
Total Carbohydrate		148.8 g	54%
	Dietary Fiber	23.1 g	82%
	Total Sugars	14.5 g
Protein		43.8 g	88%
Vitamin D		0.0 mcg	0%
Calcium		346 mg	27%
Iron		15.9 mg	88%
Potassium		2653 mg	56%

*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.

Source of Calories

Fat: 297 cal (27.8%%)

Protein: 175 cal (16.4%%)

Carbs: 595 cal (55.8%%)