Dairy-Free Kichadi

Discover the comforting warmth of Dairy-Free Kichadi, a wholesome and flavorful one-pot meal rooted in Indian tradition. This naturally plant-based recipe combines aromatic basmati rice, protein-packed moong dal, and vibrant vegetables like carrots and green peas, all simmered with a medley of spices including turmeric, cumin, and curry leaves. Perfectly customizable, this kichadi is gently spiced with fresh ginger and green chilies, offering a delightful balance of taste and nutrition. Ready in just under 45 minutes, this gluten-free dish is ideal for a hearty lunch or dinner, and its creamy texture (achieved without dairy!) pairs beautifully with tangy pickles or a crisp salad. Whether you're seeking a warming meal for digestive comfort or a healthy option for the whole family, Dairy-Free Kichadi is sure to satisfy.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup Basmati rice
• 0.5 cup Moong dal (split yellow gram)
• 4 cups Water
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Salt
• 1 inch piece, finely chopped Ginger
• 2 finely chopped Green chilies
• 1 medium, diced Carrot
• 0.5 cup Green peas
• 1 teaspoon Cumin seeds
• 0.5 teaspoon Mustard seeds
• 10 leaves Curry leaves
• 2 tablespoons Oil (coconut or vegetable)
• 2 tablespoons, chopped Fresh cilantro

Directions

Step 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.

Step 2

Heat the oil in a large pot or pressure cooker over medium heat. Add cumin seeds and mustard seeds. Let them crackle for a few seconds.

Step 3

Add the chopped ginger, green chilies, and curry leaves. Sauté for a minute until fragrant.

Step 4

Add the diced carrot and green peas to the pot. Stir and cook for 2-3 minutes until they start to soften.

Step 5

Stir in the drained rice and moong dal mixture, coating them well with the spices and vegetables.

Step 6

Add the turmeric powder and salt, mixing thoroughly.

Step 7

Pour in 4 cups of water. Give it a good stir, and bring the mixture to a boil.

Step 8

If using a pressure cooker, cover and cook for about 2 whistles. If cooking in a pot, cover and simmer on low heat for about 20-25 minutes, or until the rice and lentils are tender.

Step 9

If necessary, add more water to achieve your preferred consistency. Kichadi can be made slightly watery or thick, based on preference.

Step 10

Once cooked, let the pressure release naturally if using a pressure cooker. Stir gently to combine.

Step 11

Garnish with chopped fresh cilantro before serving. Serve hot with your favorite pickle or salad.

Nutrition Facts

Serving size	(1488.1g)

Amount per serving	% Daily Value*
Calories	961.3

Total Fat 32.0g	0%
Saturated Fat 24.7g	0%
Polyunsaturated Fat 0.1g
Cholesterol 0mg	0%
Sodium 2461.3mg	0%
Total Carbohydrate 134.4g	0%
Dietary Fiber 17.5g	0%
Total Sugars 8.3g
Protein 38.2g	0%

Vitamin D 0IU	0%
Calcium 306.7mg	0%
Iron 14.6mg	0%
Potassium 1969.0mg	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: 29.4%

Protein: 15.6%

Carbs: 54.9%