Dairy-Free Bhuni Kichri

Elevate your comfort food game with this luscious, Dairy-Free Bhuni Kichri, a flavorful twist on a traditional South Asian classic. This one-pot wonder combines protein-rich moong dal and fragrant basmati rice, perfectly spiced with a blend of turmeric, cumin, and garam masala, all simmered to tender perfection in creamy coconut oil. The sautéed onions, ginger-garlic paste, and juicy tomatoes create a rich base, while fresh cilantro adds a burst of brightness. Naturally dairy-free and effortlessly wholesome, this gluten-free dish is an ideal choice for weeknight dinners or cozy lunches. Ready in just 45 minutes, this perfectly spiced kichri is the ultimate comfort food for your plant-based cravings.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup Basmati rice
• 1 cup Moong dal (split yellow lentils)
• 4 cups Water
• 2 tablespoons Coconut oil
• 1 medium Onion, thinly sliced
• 1 tablespoon Ginger-garlic paste
• 1 medium Tomato, chopped
• 1 teaspoon Cumin seeds
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 1 teaspoon Coriander powder
• 0.5 teaspoon Garam masala
• 1 teaspoon Salt
• 2 tablespoons Cilantro, chopped

Directions

Step 1

Rinse the basmati rice and moong dal in cold water until the water runs clear, then soak them in a bowl with enough water to cover for about 20 minutes. Drain and set aside.

Step 2

Heat the coconut oil in a large pot over medium heat. Add the cumin seeds and let them sizzle for a few seconds until aromatic.

Step 3

Add the sliced onion to the pot and sauté until they become golden brown.

Step 4

Stir in the ginger-garlic paste and cook for another minute until the raw smell dissipates.

Step 5

Add the chopped tomato to the pot and cook until they soften, about 3-4 minutes.

Step 6

Mix in the turmeric powder, red chili powder, coriander powder, and garam masala. Stir well to combine.

Step 7

Add the soaked and drained rice and moong dal to the pot. Stir to coat the rice and lentils with the spice mixture.

Step 8

Pour in the water and add salt. Stir well and bring to a boil over high heat.

Step 9

Once boiling, lower the heat to a simmer, cover the pot with a lid, and cook for 20-25 minutes or until the rice and lentils are soft and the water is absorbed.

Step 10

Remove the pot from heat and let it sit covered for another 5 minutes. This allows the flavors to meld together.

Step 11

Fluff the kichri with a fork and garnish with chopped cilantro before serving.

Nutrition Facts

Serving size	(1652.2g)

Amount per serving	% Daily Value*
Calories	1304.6

Total Fat 32.8g	0%
Saturated Fat 24.1g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 2450.5mg	0%
Total Carbohydrate 195.1g	0%
Dietary Fiber 23.3g	0%
Total Sugars 9.1g
Protein 60.2g	0%

Vitamin D 0IU	0%
Calcium 324.7mg	0%
Iron 21.5mg	0%
Potassium 3240.2mg	0%

*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: 22.4%

Protein: 18.3%

Carbs: 59.3%