Vegan Kichadi

Discover the comforting warmth of Vegan Kichadi, a nourishing one-pot meal brimming with plant-based goodness. This recipe combines fragrant basmati rice and protein-rich yellow moong dal, simmered to creamy perfection with a colorful medley of carrots, green beans, cauliflower, and peas. Infused with aromatic spices like cumin, mustard seeds, and turmeric, and finished with a bright hint of lemon juice and fresh cilantro, this wholesome dish is as satisfying as it is flavorful. Perfect for meal prep or a cozy weeknight dinner, this gluten-free and vegan kichadi is not only easy to prepare but also packed with nutrients and vibrant Indian flavors. Serve it hot for ultimate comfort!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup Basmati rice
• 0.5 cup Split yellow moong dal
• 2 tablespoons Coconut oil
• 1 teaspoon Mustard seeds
• 1 teaspoon Cumin seeds
• 0.25 teaspoon Asafoetida (hing)
• 0.5 teaspoon Turmeric powder
• 1 tablespoon Ginger, grated
• 2 small Green chillies, chopped
• 1 medium Carrot, diced
• 0.5 cup Green beans, chopped
• 1 cup Cauliflower, florets
• 0.5 cup Green peas
• 5 cups Water
• 1.5 teaspoons Salt
• 2 tablespoons Cilantro, chopped
• 1 tablespoon Lemon juice

Directions

Step 1

Rinse the basmati rice and moong dal under cold water until the water runs clear. Soak them together in water for about 15 minutes and then drain.

Step 2

In a large pot or pressure cooker, heat the coconut oil over medium heat.

Step 3

Add the mustard seeds and allow them to splutter. Then add the cumin seeds and stir for a few seconds.

Step 4

Add asafoetida, turmeric powder, and grated ginger, sautéing briefly to combine and release their aromas.

Step 5

Stir in the chopped green chillies, diced carrot, chopped green beans, cauliflower florets, and green peas. Sauté the vegetables for about 5 minutes until they begin to soften.

Step 6

Add the soaked and drained rice and moong dal. Stir everything together for another 2 minutes, coating the mixture well with the spices.

Step 7

Pour in 5 cups of water and add the salt. Mix gently, ensuring the rice and vegetables are evenly dispersed in the liquid.

Step 8

Bring the mixture to a boil, then reduce the heat to low. Cover with a lid and let the kichadi simmer for about 25-30 minutes, stirring occasionally, until the rice and dal are cooked and the mixture reaches a thick, porridge-like consistency.

Step 9

If using a pressure cooker, cover and cook for 3 whistles, allowing the pressure to release naturally before opening.

Step 10

Stir in the chopped cilantro and lemon juice before serving. Adjust salt to taste, if necessary.

Step 11

Serve the vegan kichadi hot, garnished with additional cilantro if desired.

Nutrition Facts

Serving size	(2002.5g)

Amount per serving	% Daily Value*
Calories	1044.1

Total Fat 33.0g	0%
Saturated Fat 23.9g	0%
Polyunsaturated Fat 0.6g
Cholesterol 0mg	0%
Sodium 3715.2mg	0%
Total Carbohydrate 148.8g	0%
Dietary Fiber 23.1g	0%
Total Sugars 14.5g
Protein 43.8g	0%

Vitamin D 0IU	0%
Calcium 346.2mg	0%
Iron 15.9mg	0%
Potassium 2653.4mg	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: 27.8%

Protein: 16.4%

Carbs: 55.8%