Vegan Kichuri

Warm, comforting, and utterly wholesome, Vegan Kichuri is a plant-based twist on the classic South Asian dish that's perfect for cozy dinners or soothing meals. This one-pot recipe combines fragrant basmati rice and protein-packed moong dal (yellow split gram) with vibrant vegetables like carrots, peas, and potatoes, all simmered in a medley of aromatic spices like cumin, cinnamon, and bay leaf. Gently spiced with turmeric and green chili, this dish is as nutritious as it is flavorful. A touch of fresh lemon juice and a garnish of coriander elevate its earthy flavors, making it a crowd-pleaser that's vegan, gluten-free, and easy to prepare in under an hour. Pair it with dairy-free yogurt or tangy pickles for a complete, satisfying meal. Perfect for those seeking comfort food with a healthy, plant-based twist.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup basmati rice
• 1 cup moong dal (yellow split gram)
• 4 cups water
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 whole bay leaf
• 2 whole cloves
• 1 inch cinnamon stick
• 1 teaspoon turmeric powder
• 1 teaspoon salt
• 1 medium carrot, diced
• 0.5 cup peas
• 1 medium potato, peeled and diced
• 1 teaspoon ginger, grated
• 1 whole green chili, slit
• 2 tablespoons fresh coriander, chopped
• 1 tablespoon lemon juice

Directions

Step 1

Rinse the basmati rice and moong dal under cold water until the water runs clear. Drain well and set aside.

Step 2

In a large saucepan or pressure cooker, heat the vegetable oil over medium heat. Add cumin seeds, bay leaf, cloves, and cinnamon stick. Saute for 1-2 minutes until fragrant.

Step 3

Add the grated ginger and slit green chili to the pan, and stir for another minute.

Step 4

Add the diced carrot, peas, and potato to the pan. Saute for 3-4 minutes until the vegetables start to soften.

Step 5

Stir in the rinsed rice and moong dal. Mix well to coat them in the spices for an even flavor distribution.

Step 6

Add turmeric powder, salt, and water to the pan. Stir to combine all ingredients.

Step 7

Cover the pan with a lid and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for 20-25 minutes or until the rice and dal are cooked through and the vegetables are tender.

Step 8

If you are using a pressure cooker, cook for 2 whistles on medium heat and allow the pressure to release naturally.

Step 9

Once cooked, gently fluff the kichuri with a fork. Stir in fresh lemon juice and garnish with chopped coriander leaves.

Step 10

Serve hot with vegan yogurt or pickles on the side, if desired.

Nutrition Facts

Serving size	(1771.6g)

Amount per serving	% Daily Value*
Calories	1443.6

Total Fat 31.4g	0%
Saturated Fat 4.9g	0%
Polyunsaturated Fat 16.8g
Cholesterol 0mg	0%
Sodium 2493.8mg	0%
Total Carbohydrate 238.7g	0%
Dietary Fiber 44.3g	0%
Total Sugars 9.1g
Protein 63.8g	0%

Vitamin D 0IU	0%
Calcium 488.2mg	0%
Iron 23.3mg	0%
Potassium 4016.2mg	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: 18.9%

Protein: 17.1%

Carbs: 64.0%