Vegan Kichro
Discover the comforting and wholesome flavors of **Vegan Kichro**, a plant-based twist on a traditional dish. This hearty recipe features a nourishing medley of **bulgur wheat, split yellow peas (chana dal), and green lentils**, slow-cooked to perfection with a symphony of fragrant spices like cumin, coriander, and turmeric. Enhanced with the aromatic trio of garlic, ginger, and green chili, this dish boasts a creamy, thick texture that's perfect for cozy meals. Served with fresh cilantro and zesty lemon wedges, Vegan Kichro is not only nutritious but also satisfying and flavorful. With just 20 minutes of prep time and a simple simmer-until-tender cooking method, this versatile recipe makes a perfect centerpiece for a vegan dinner or comforting weekday meal. Whether you're seeking **vegan comfort food**, a high-protein plant-based dish, or an easy-to-make staple for your recipe collection, Vegan Kichro delivers all this in one pot.
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Recipe Information
Ingredients
- 1 cup Bulgur wheat
- 1 cup Split yellow peas (chana dal)
- 1 cup Green lentils
- 3 tablespoons Olive oil
- 1 large, finely chopped Onion
- 4 minced Garlic cloves
- 1 inch piece, minced Ginger
- 1 minced Green chili
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 1 teaspoon Turmeric powder
- 2 teaspoons or to taste Salt
- 1 teaspoon Black pepper
- 6 cups Water
- 0.5 cup, chopped Fresh cilantro
- 4 for serving Lemon wedges
Instructions
Rinse the bulgur wheat, split yellow peas, and green lentils under cold water until the water runs clear. Set aside to drain.
Heat the olive oil in a large pot over medium heat. Add the chopped onions and sauté until golden brown, about 7-10 minutes.
Add the minced garlic, ginger, and green chili to the pot. Sauté for another 2 minutes until fragrant.
Stir in the ground cumin, coriander, turmeric, salt, and black pepper. Cook for 1 minute to toast the spices.
Add the rinsed bulgur wheat, split yellow peas, and green lentils to the pot. Stir well to coat the grains and lentils with the spices.
Pour in the water and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 60-70 minutes, stirring occasionally, until the grains and lentils are soft and the mixture is thickened.
Taste and adjust seasoning with more salt or pepper if needed.
Garnish the Vegan Kichro with fresh chopped cilantro.
Serve hot with lemon wedges on the side for a zesty finish.
Nutrition Facts
Calories |
1630 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.8 g | 64% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4009 mg | 174% | |
| Total Carbohydrate | 244.2 g | 89% | |
| Dietary Fiber | 58.3 g | 208% | |
| Total Sugars | 18.3 g | ||
| Protein | 69.0 g | 138% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 510 mg | 39% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 3341 mg | 71% | |
*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.
