Vegan Bhuni Kichri

Discover the comforting embrace of Vegan Bhuni Kichri, a wholesome one-pot wonder packed with flavor and nourishment. This plant-based twist on a classic Indian dish combines fragrant basmati rice and protein-rich split yellow moong dal, elevated with the warming aromas of cumin, mustard seeds, and a hint of turmeric. Coconut oil lends a velvety richness, while a medley of fresh vegetables like carrots, green peas, and tomatoes adds vibrant color and texture. Perfectly balanced with aromatic spices and finished with a sprinkle of fresh cilantro, this gluten-free recipe is as satisfying as it is nutritious. Ready in just 45 minutes, it’s an ideal crowd-pleaser for busy weeknights or a soothing escape on cozy evenings.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup Basmati rice
• 0.5 cup Split yellow moong dal
• 4 cups Water
• 2 tablespoons Coconut oil
• 1 teaspoon Cumin seeds
• 1 teaspoon Mustard seeds
• 1 whole Bay leaf
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Salt
• 1 medium, finely chopped Onion
• 1 large, chopped Tomato
• 1 small, slit lengthwise Green chili
• 1 inch, finely grated Ginger
• 1 medium, diced Carrot
• 0.5 cup Green peas
• 0.25 cup, chopped Cilantro leaves

Directions

Step 1

Rinse the basmati rice and moong dal thoroughly in cold water until the water runs clear. Soak them together in a bowl for 15 minutes, then drain and set aside.

Step 2

Heat the coconut oil in a large pot over medium heat. Add the cumin seeds, mustard seeds, and bay leaf. Let them sizzle for about 30 seconds until aromatic.

Step 3

Add the chopped onion and sauté until translucent, about 5 minutes. Then add the grated ginger and slit green chili, cooking for an additional minute.

Step 4

Stir in the diced tomato and cook until the tomato softens and oil starts to separate, about 3-4 minutes.

Step 5

Add the turmeric powder and mix well, then add the carrots and green peas. Stir and cook for another 2 minutes.

Step 6

Add the drained rice and dal mixture to the pot, stirring well for a minute to coat the grains with the spices.

Step 7

Pour in the water and salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 25-30 minutes until the rice and lentils are cooked and water is absorbed.

Step 8

Remove from heat and let it sit covered for 5 minutes. Fluff the kichri with a fork.

Step 9

Garnish with freshly chopped cilantro leaves before serving. Enjoy the Vegan Bhuni Kichri warm.

Nutrition Facts

Serving size	(1852.1g)

Amount per serving	% Daily Value*
Calories	1119.8

Total Fat 33.1g	0%
Saturated Fat 23.9g	0%
Polyunsaturated Fat 0.7g
Cholesterol 0mg	0%
Sodium 4226.5mg	0%
Total Carbohydrate 166.7g	0%
Dietary Fiber 22.2g	0%
Total Sugars 29.9g
Protein 43.1g	0%

Vitamin D 0IU	0%
Calcium 353.7mg	0%
Iron 16.5mg	0%
Potassium 2711.9mg	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: 26.2%

Protein: 15.2%

Carbs: 58.6%