Vegan Kichuri
Warm, comforting, and delightfully nourishing, this Vegan Kichuri is a plant-based twist on the classic Indian comfort food. Made with a wholesome blend of basmati rice and protein-packed moong dal (yellow split gram), this one-pot recipe is infused with the warm aroma of cumin, cloves, and cinnamon. Vibrant vegetables like carrots, peas, and potatoes are gently simmered with turmeric and ginger for a burst of color and nutrition. Easy to prepare and naturally gluten-free, this dish is perfect for a cozy weeknight meal or a hearty addition to your vegan meal prep. Finished with a splash of fresh lemon juice and a sprinkle of coriander, Vegan Kichuri is a complete, flavorful dish that pairs beautifully with vegan yogurt or tangy Indian pickles. Perfect for those seeking a quick, healthy, and satisfying recipe!
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Recipe Information
Ingredients
- 1 cup basmati rice
- 1 cup moong dal (yellow split gram)
- 4 cups water
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 whole bay leaf
- 2 whole cloves
- 1 inch cinnamon stick
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- 1 medium carrot, diced
- 0.5 cup peas
- 1 medium potato, peeled and diced
- 1 teaspoon ginger, grated
- 1 whole green chili, slit
- 2 tablespoons fresh coriander, chopped
- 1 tablespoon lemon juice
Instructions
Rinse the basmati rice and moong dal under cold water until the water runs clear. Drain well and set aside.
In a large saucepan or pressure cooker, heat the vegetable oil over medium heat. Add cumin seeds, bay leaf, cloves, and cinnamon stick. Saute for 1-2 minutes until fragrant.
Add the grated ginger and slit green chili to the pan, and stir for another minute.
Add the diced carrot, peas, and potato to the pan. Saute for 3-4 minutes until the vegetables start to soften.
Stir in the rinsed rice and moong dal. Mix well to coat them in the spices for an even flavor distribution.
Add turmeric powder, salt, and water to the pan. Stir to combine all ingredients.
Cover the pan with a lid and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for 20-25 minutes or until the rice and dal are cooked through and the vegetables are tender.
If you are using a pressure cooker, cook for 2 whistles on medium heat and allow the pressure to release naturally.
Once cooked, gently fluff the kichuri with a fork. Stir in fresh lemon juice and garnish with chopped coriander leaves.
Serve hot with vegan yogurt or pickles on the side, if desired.
Nutrition Facts
Calories |
1444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.4 g | 40% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2494 mg | 108% | |
| Total Carbohydrate | 238.7 g | 87% | |
| Dietary Fiber | 44.3 g | 158% | |
| Total Sugars | 9.1 g | ||
| Protein | 63.8 g | 128% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 488 mg | 38% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 4016 mg | 85% | |
*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.
