Sugar-Free Kichuri

Experience the wholesome comfort of Sugar-Free Kichuri, a nutritious one-pot Indian dish that's perfect for those seeking a flavorful yet health-conscious meal. This version of the classic kichuri features basmati rice and protein-packed moong dal, simmered with aromatic spices like cumin, cardamom, and cinnamon for an irresistible depth of flavor. Packed with vibrant vegetables such as carrots, peas, and cauliflower, this sugar-free recipe is naturally sweetened by the ingredients themselves, making it ideal for clean eating. Cooked in ghee for a rich, authentic taste and garnished with fresh coriander, this kichuri is both satisfying and hearty. Ready in just 45 minutes, it's perfect as a main dish or a cozy side, especially when paired with yogurt or pickles. Discover how simple, fragrant, and nourishing a homemade sugar-free kichuri can be!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup Basmati rice
• 0.5 cup Moong dal (yellow split gram)
• 2 tablespoons Ghee
• 1 teaspoon Cumin seeds
• 1 piece Bay leaf
• 2 pieces Green cardamom pods
• 2 pieces Cloves
• 1 inch piece Cinnamon stick
• 0.5 teaspoon Turmeric powder
• 1 medium, diced Carrot
• 0.5 cup Peas
• 0.5 cup Cauliflower florets
• 1 inch, grated Ginger
• 1 slit Green chili
• 1 teaspoon Salt
• 4 cups Water
• 2 tablespoons, chopped Fresh coriander leaves

Directions

Step 1

Wash the basmati rice and moong dal together in a large bowl until the water runs clear. Drain and set aside.

Step 2

Heat the ghee in a large pot or pressure cooker over medium heat.

Step 3

Add the cumin seeds, bay leaf, cardamom pods, cloves, and cinnamon stick. Sauté for about 30 seconds until the spices release their aroma.

Step 4

Add the grated ginger and slit green chili. Sauté for another minute until the ginger turns golden brown.

Step 5

Add the diced carrot, peas, and cauliflower florets to the pot. Stir and cook for 2-3 minutes.

Step 6

Add the washed rice and moong dal to the pot, followed by the turmeric powder and salt. Stir well to combine all the ingredients.

Step 7

Pour in 4 cups of water and give everything a good mix.

Step 8

Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid. If using a pressure cooker, cook for 2 whistles on medium heat.

Step 9

Cook for about 20 minutes or until the rice and dal are completely cooked and have absorbed the flavors well. If using a pot, check for doneness and add more water if necessary.

Step 10

Once cooked, fluff the kichuri gently with a fork.

Step 11

Garnish with freshly chopped coriander leaves before serving.

Step 12

Serve hot as a main course or as a side dish with yogurt or a tangy pickle.

Nutrition Facts

Serving size	(1522.3g)

Amount per serving	% Daily Value*
Calories	994.7

Total Fat 32.0g	0%
Saturated Fat 18.8g	0%
Polyunsaturated Fat 0g
Cholesterol 80mg	0%
Sodium 2484.8mg	0%
Total Carbohydrate 142.4g	0%
Dietary Fiber 27.2g	0%
Total Sugars 8.4g
Protein 38.2g	0%

Vitamin D 0IU	0%
Calcium 342.7mg	0%
Iron 14.9mg	0%
Potassium 2060.1mg	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: 28.5%

Protein: 15.1%

Carbs: 56.4%