Kichuri

Cozy up with a comforting bowl of Kichuri, a beloved South Asian one-pot meal bursting with aromatic spices and wholesome ingredients. This classic dish combines tender basmati rice and nutty moong dal, slow-cooked with vibrant mixed vegetables and an infusion of warming spices like cumin, cinnamon, and cardamom. The addition of golden turmeric and a dollop of ghee gives it a luscious texture and a gorgeous golden hue, making it both nourishing and flavorful. Perfect as a satisfying vegetarian meal, Kichuri is incredibly versatile—spice it up with green chilies or pair it with creamy yogurt and tangy pickles for a more indulgent experience. Ready in just under an hour, it’s your ultimate go-to recipe for a hearty and soul-soothing dinner!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup Basmati rice
• 0.5 cup Moong dal (yellow split gram)
• 2 tablespoons Ghee or vegetable oil
• 1 teaspoon Cumin seeds
• 1 leaf Bay leaf
• 1 inch Cinnamon stick
• 2 pods Green cardamom
• 3 pieces Cloves
• 1 teaspoon Ginger paste
• 0.5 teaspoon Turmeric powder
• 1.5 teaspoons Salt
• 1 cup Mixed vegetables (such as carrots, peas, and potatoes)
• 4 cups Water
• 0.25 cup Fresh coriander leaves (for garnish)
• 2 whole Green chilies (optional)

Directions

Step 1

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

Step 2

Heat the ghee or vegetable oil in a large, heavy-bottomed pot over medium heat.

Step 3

Add the cumin seeds and let them sizzle for a few seconds until aromatic, then add the bay leaf, cinnamon stick, green cardamom pods, and cloves.

Step 4

Sauté the whole spices for about 1 minute until fragrant.

Step 5

Stir in the ginger paste and turmeric powder. Cook for another minute until the raw smell of ginger disappears.

Step 6

Add the rinsed rice and dal to the pot, stirring well to coat them with the spices and oil.

Step 7

Add the salt and mixed vegetables, and stir to combine everything evenly.

Step 8

Pour in water, increase the heat to high, and bring to a boil.

Step 9

Once the mixture starts boiling, lower the heat to medium-low, cover the pot, and let it simmer for about 25 minutes or until the rice and dal are cooked and the mixture has a porridge-like consistency.

Step 10

For added heat, you can add whole green chilies during the last 10 minutes of cooking, they will infuse the kichuri without making it too spicy.

Step 11

Turn off the heat and let the kichuri sit covered for a few minutes.

Step 12

Fluff the kichuri gently with a fork, removing any whole spices you can spot for ease of eating.

Step 13

Garnish with fresh coriander leaves before serving.

Step 14

Serve hot with yogurt or a pickle for a complete meal.

Nutrition Facts

Serving size	(1645.7g)

Amount per serving	% Daily Value*
Calories	1081.8

Total Fat 33.1g	0%
Saturated Fat 18.4g	0%
Polyunsaturated Fat 0g
Cholesterol 71.7mg	0%
Sodium 3728.2mg	0%
Total Carbohydrate 160.7g	0%
Dietary Fiber 33.0g	0%
Total Sugars 11.6g
Protein 40.1g	0%

Vitamin D 0IU	0%
Calcium 461.4mg	0%
Iron 19.7mg	0%
Potassium 2634.3mg	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: 27.1%

Protein: 14.6%

Carbs: 58.4%