Vegetarian Kichuri

Nutriscore Rating: 72/100

Warm, comforting, and bursting with flavor, Vegetarian Kichuri is a one-pot wonder that blends basmati rice, protein-rich moong dal, and a medley of vibrant vegetables into a wholesome, satisfying dish. Seasoned with aromatic spices like cumin, cinnamon, and cardamom, this Bengali-inspired recipe delivers layers of rich flavor with every bite. Perfect for chilly evenings or cozy family meals, this vegetarian version of the traditional kichuri is both nourishing and easy to make, ready in just under an hour. Serve it piping hot, garnished with fresh cilantro, for a complete meal that’s gluten-free, packed with nutrients, and utterly irresistible. Keywords: vegetarian kichuri recipe, one-pot meal, healthy Indian dish, gluten-free, comforting rice and lentil recipe.

Recipe Information

• Prep Time: 15 min
• Cook Time: 35 min
• Total Time: 50 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

20 items

• 1 cup Basmati rice
• 0.5 cup Moong dal (split yellow gram)
• 0.5 teaspoon Turmeric powder
• 2 tablespoons Ghee or vegetable oil
• 1 teaspoon Cumin seeds
• 1 unit Bay leaf
• 2 pods Green cardamom
• 2 units Clove
• 1 inch Cinnamon stick
• 1 large Onion, finely chopped
• 1 teaspoon Ginger, minced
• 2 cloves Garlic, minced
• 1 unit Green chili, slit
• 1 medium Carrot, diced
• 0.5 cup Green peas
• 1 medium Potato, diced
• 1 cup Cauliflower florets
• 1 teaspoon Salt
• 4 cups Water
• 2 tablespoons Fresh cilantro, chopped

📝 Instructions

13 steps

1. Rinse the basmati rice and moong dal together under cold water until the water runs clear. Drain and set aside.

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

3. Add the cumin seeds, bay leaf, cardamom pods, cloves, and cinnamon stick. Sauté for 30 seconds until fragrant.

4. Add the chopped onions and sauté until golden brown, about 5 minutes.

5. Stir in the ginger, garlic, and green chili. Cook for another minute until the raw smell of garlic dissipates.

6. Add the diced carrot, peas, potato, and cauliflower florets. Mix well and sauté for 3-4 minutes.

7. Stir in the turmeric powder and salt, mixing well with the vegetables.

8. Add the rinsed rice and dal mixture to the pot. Mix everything together so the rice and dal are well coated with the spices.

9. Pour in the water and bring the mixture to a boil.

10. Once it boils, reduce the heat to low, cover the pot, and let it simmer for 25 minutes. If using a pressure cooker, cover and cook for about 2 whistles.

11. After 25 minutes, check the rice and dal for doneness. They should be fully cooked and soft.

12. Remove from heat and let it sit for 5 minutes before fluffing with a fork.

13. Garnish with freshly chopped cilantro and serve hot.

Nutrition Facts

1 serving (1917.2g)

Calories		1213
% Daily Value*
Total Fat		32.2 g	41%
	Saturated Fat	18.2 g	91%
	Polyunsaturated Fat	0.1 g
Cholesterol		72 mg	24%
Sodium		2517 mg	109%
Total Carbohydrate		192.0 g	70%
	Dietary Fiber	25.7 g	92%
	Total Sugars	17.2 g
Protein		44.2 g	88%
Vitamin D		0.0 mcg	0%
Calcium		411 mg	32%
Iron		16.8 mg	93%
Potassium		3272 mg	70%

*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: 289 cal (23.5%%)

Protein: 176 cal (14.3%%)

Carbs: 768 cal (62.2%%)