Vegetarian Kichuri

Warm, comforting, and brimming with flavor, Vegetarian Kichuri is a wholesome one-pot meal that celebrates the essence of Indian comfort food. This aromatic dish features a harmonious blend of fluffy basmati rice, protein-packed moong dal, and a colorful medley of vegetables like carrots, peas, potatoes, and cauliflower. Infused with the warmth of whole spices such as cumin, bay leaf, and cinnamon, and enhanced with the richness of ghee or oil, this kichuri is both satisfying and nutrient-packed. With a quick 15-minute prep and an all-in simmering process, it’s an easy, gluten-free, and customizable dish perfect for weeknight dinners or as a cozy addition to festive occasions. Garnished with fresh cilantro and served piping hot, Vegetarian Kichuri is comfort food at its finest—ideal for pairing with a tangy pickle or cooling yogurt.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup Basmati rice
• 0.5 cup Moong dal (split yellow gram)
• 0.5 teaspoon Turmeric powder
• 2 tablespoons Ghee or vegetable oil
• 1 teaspoon Cumin seeds
• 1 unit Bay leaf
• 2 pods Green cardamom
• 2 units Clove
• 1 inch Cinnamon stick
• 1 large Onion, finely chopped
• 1 teaspoon Ginger, minced
• 2 cloves Garlic, minced
• 1 unit Green chili, slit
• 1 medium Carrot, diced
• 0.5 cup Green peas
• 1 medium Potato, diced
• 1 cup Cauliflower florets
• 1 teaspoon Salt
• 4 cups Water
• 2 tablespoons Fresh cilantro, chopped

Directions

Step 1

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

Step 2

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

Step 3

Add the cumin seeds, bay leaf, cardamom pods, cloves, and cinnamon stick. Sauté for 30 seconds until fragrant.

Step 4

Add the chopped onions and sauté until golden brown, about 5 minutes.

Step 5

Stir in the ginger, garlic, and green chili. Cook for another minute until the raw smell of garlic dissipates.

Step 6

Add the diced carrot, peas, potato, and cauliflower florets. Mix well and sauté for 3-4 minutes.

Step 7

Stir in the turmeric powder and salt, mixing well with the vegetables.

Step 8

Add the rinsed rice and dal mixture to the pot. Mix everything together so the rice and dal are well coated with the spices.

Step 9

Pour in the water and bring the mixture to a boil.

Step 10

Once it boils, reduce the heat to low, cover the pot, and let it simmer for 25 minutes. If using a pressure cooker, cover and cook for about 2 whistles.

Step 11

After 25 minutes, check the rice and dal for doneness. They should be fully cooked and soft.

Step 12

Remove from heat and let it sit for 5 minutes before fluffing with a fork.

Step 13

Garnish with freshly chopped cilantro and serve hot.

Nutrition Facts

Serving size	(1917.2g)

Amount per serving	% Daily Value*
Calories	1213.0

Total Fat 32.2g	0%
Saturated Fat 18.2g	0%
Polyunsaturated Fat 0.1g
Cholesterol 71.7mg	0%
Sodium 2517.2mg	0%
Total Carbohydrate 192.0g	0%
Dietary Fiber 25.7g	0%
Total Sugars 17.2g
Protein 44.2g	0%

Vitamin D 0IU	0%
Calcium 411.0mg	0%
Iron 16.8mg	0%
Potassium 3271.7mg	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: 23.5%

Protein: 14.3%

Carbs: 62.2%