Kichadi

Warm, nourishing, and deeply comforting, Kichadi is a quintessential one-pot Indian dish that perfectly balances flavor and nutrition. Made with aromatic basmati rice, protein-packed yellow moong dal, and a medley of vibrant vegetables like carrots, potatoes, and peas, this recipe is spiced with earthy turmeric, fragrant cumin, and a hint of asafoetida for a rich, savory profile. Cooked to tender perfection in ghee and finished with a garnish of fresh coriander, this pressure-cooked classic comes together in just 45 minutes, making it an ideal choice for a quick and wholesome meal. Whether enjoyed as a light, comforting lunch or a satisfying dinner, serve Kichadi hot with creamy yogurt or tangy pickle to elevate its flavors. Perfectly suited for those seeking easy, vegetarian, and gluten-free recipes, this dish is a harmonious blend of simplicity and taste.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup Basmati rice
• 1/2 cup Yellow moong dal (split yellow lentils)
• 2 tablespoons Ghee
• 1 teaspoon Cumin seeds
• 1/2 teaspoon Mustard seeds
• 1/4 teaspoon Heeng (asafoetida)
• 1/2 teaspoon Turmeric powder
• 1 medium Carrot, chopped
• 1/2 cup Green peas
• 1 medium Potato, peeled and diced
• 1 teaspoon Salt
• 4 cups Water
• 2 tablespoons Fresh coriander leaves, chopped

Directions

Step 1

Rinse the basmati rice and yellow moong dal together under running water until the water runs clear. Set them aside to drain.

Step 2

Heat the ghee in a pressure cooker over medium heat. Add the cumin seeds and mustard seeds. Allow them to splutter.

Step 3

Add heeng and turmeric powder to the cooker and stir for a few seconds.

Step 4

Add the chopped carrot, green peas, and diced potato to the cooker. Stir and cook the vegetables for 3-4 minutes, until they start to soften.

Step 5

Add the drained rice and moong dal to the cooker. Stir to coat the rice and dal with ghee and spices.

Step 6

Add salt and water to the cooker. Stir to combine all ingredients well.

Step 7

Close the lid of the pressure cooker. Cook for 3 whistles on medium heat. Let the pressure release naturally.

Step 8

Once the pressure is released, open the lid and gently fluff the kichadi with a fork.

Step 9

Garnish the kichadi with chopped fresh coriander leaves before serving.

Step 10

Serve hot with yogurt or a choice of pickle on the side.

Nutrition Facts

Serving size	(1650.1g)

Amount per serving	% Daily Value*
Calories	1115.8

Total Fat 31.9g	0%
Saturated Fat 18.7g	0%
Polyunsaturated Fat 0.1g
Cholesterol 80mg	0%
Sodium 2473.1mg	0%
Total Carbohydrate 167.0g	0%
Dietary Fiber 18.6g	0%
Total Sugars 11.6g
Protein 40.1g	0%

Vitamin D 0IU	0%
Calcium 239.1mg	0%
Iron 13.2mg	0%
Potassium 2683.5mg	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: 25.7%

Protein: 14.4%

Carbs: 59.9%