Vegan Khichuri

Wholesome, hearty, and incredibly comforting, Vegan Khichuri is a plant-based twist on the traditional South Asian comfort food. Made with fragrant basmati rice, protein-rich split mung lentils, and a vibrant medley of vegetables including carrots, potatoes, green peas, and beans, this one-pot dish is a flavorful celebration of simplicity. Infused with warming spices like turmeric, cumin, mustard seeds, and a touch of cinnamon, the dish offers a perfectly balanced flavor profile that’s both earthy and aromatic. Cooked gently until creamy, this vegan recipe is ideal for a cozy weeknight meal or a light yet satisfying dinner. Garnished with fresh cilantro and optionally served with vegan yogurt or salad, Vegan Khichuri is a gluten-free, nourishing delight that's easy to prepare and perfect for sharing. Keywords: vegan khichuri, plant-based comfort food, gluten-free recipe, one-pot vegan meal, nutritious lentil rice recipe.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 cup Basmati rice
• 0.5 cup Split mung lentils (moong dal)
• 1 medium Carrot, diced
• 1 medium Potato, diced
• 0.5 cup Green peas
• 0.5 cup Green beans, chopped
• 1 medium Onion, sliced
• 1 medium Tomato, chopped
• 1 teaspoon Ginger paste
• 1 teaspoon Garlic paste
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Cumin powder
• 0.5 teaspoon Mustard seeds
• 1 leaf Bay leaf
• 1 inch Cinnamon stick
• 1 teaspoon Salt
• 4 cups Water
• 2 tablespoons Coconut oil
• 2 tablespoons Cilantro, chopped

Directions

Step 1

Rinse the basmati rice and mung lentils together under cold water until the water runs clear. Drain and set aside.

Step 2

Heat coconut oil in a large pot over medium heat. Add mustard seeds, bay leaf, and cinnamon stick, allowing them to sizzle for about 30 seconds.

Step 3

Add the sliced onions to the pot and sauté until they turn translucent, about 5-7 minutes.

Step 4

Stir in the ginger and garlic paste and cook for another minute until fragrant.

Step 5

Add the chopped tomato and cook until it softens, about 3-4 minutes.

Step 6

Mix in the diced carrot, potato, green peas, and green beans. Stir well to combine.

Step 7

Add the turmeric powder, cumin powder, and salt. Stir to coat the vegetables with the spices.

Step 8

Pour in the rinsed rice and lentils, stirring for a minute to mix them with the vegetables and spices.

Step 9

Add water to the pot and bring to a boil. Reduce the heat to low, cover the pot with a lid, and let it simmer for 25-30 minutes, or until the rice and lentils are cooked and the mixture is thick.

Step 10

Check the consistency of the khichuri. If it's too thick, you can add a little more water and cook for a few more minutes.

Step 11

Once cooked, remove the pot from heat and let it rest, covered, for 5 minutes.

Step 12

Garnish with chopped cilantro before serving.

Step 13

Serve the vegan khichuri hot, accompanied by vegan yogurt or a side salad, if desired.

Nutrition Facts

Serving size	(1994.3g)

Amount per serving	% Daily Value*
Calories	1231.1

Total Fat 31.8g	0%
Saturated Fat 23.9g	0%
Polyunsaturated Fat 0.6g
Cholesterol 0mg	0%
Sodium 2784.5mg	0%
Total Carbohydrate 195.3g	0%
Dietary Fiber 34.0g	0%
Total Sugars 26.8g
Protein 44.8g	0%

Vitamin D 0IU	0%
Calcium 393.5mg	0%
Iron 15.6mg	0%
Potassium 3379.2mg	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: 14.4%

Carbs: 62.7%