Dairy-Free Kichuri

Warm, comforting, and completely dairy-free, this Kichuri recipe is a wholesome twist on a traditional Indian favorite. Made with fragrant basmati rice, protein-packed moong dal, and a medley of vibrant vegetables like carrots, potatoes, and peas, this dish is spiced with earthy cumin, turmeric, and fresh aromatics like garlic and ginger. Perfect as a light main or a hearty side, this one-pot meal is naturally gluten-free and ideal for anyone seeking a plant-based, dairy-free option. Garnished with fresh cilantro for a burst of freshness, Dairy-Free Kichuri is a satisfying dish that’s as nourishing as it is flavorful. Great for cozy weeknight dinners or a simple meal prep solution, it's comfort food at its healthiest!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 cup Basmati rice
• 0.5 cup Moong dal (yellow split lentils)
• 4 cups Water
• 2 tablespoons Vegetable oil
• 1 teaspoon Cumin seeds
• 1 Bay leaf
• 1 medium Onion, finely chopped
• 1 inch piece Ginger, grated
• 2 cloves Garlic, minced
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Salt
• 1 medium Carrot, diced
• 1 medium Potato, diced
• 0.5 cup Peas
• 2 tablespoons Cilantro, chopped

Directions

Step 1

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

Step 2

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

Step 3

Add the cumin seeds and bay leaf. Allow them to sizzle for about 30 seconds until fragrant.

Step 4

Add the chopped onions and sauté until they are translucent, about 3-4 minutes.

Step 5

Stir in the grated ginger and minced garlic, cooking for another 1 minute until aromatic.

Step 6

Mix in the turmeric powder, salt, and the rinsed rice and moong dal. Stir well to coat the grains and lentils with the spices.

Step 7

Add the diced carrots, potatoes, and peas. Stir to incorporate the vegetables evenly.

Step 8

Pour in the water, stir well, and bring the mixture to a boil.

Step 9

Once boiling, reduce the heat to low, cover the pot or pressure cooker lid, and let it simmer gently for 25-30 minutes, or until the rice and lentils are cooked and the vegetables are tender.

Step 10

If using a pressure cooker, cook until you hear two whistles, then turn off the heat and let the pressure release naturally.

Step 11

Open the lid and gently fluff the kichuri with a fork.

Step 12

Garnish with freshly chopped cilantro before serving.

Nutrition Facts

Serving size	(1756.8g)

Amount per serving	% Daily Value*
Calories	1123.7

Total Fat 29.6g	0%
Saturated Fat 4.4g	0%
Polyunsaturated Fat 16.8g
Cholesterol 0mg	0%
Sodium 2470.7mg	0%
Total Carbohydrate 181.6g	0%
Dietary Fiber 19.5g	0%
Total Sugars 12.8g
Protein 40.8g	0%

Vitamin D 0IU	0%
Calcium 286.6mg	0%
Iron 15.5mg	0%
Potassium 2809.7mg	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: 23.0%

Protein: 14.1%

Carbs: 62.8%