Nut-Free Kichuri

Discover the comforting warmth of Nut-Free Kichuri, a wholesome one-pot dish that blends aromatic spices, basmati rice, and yellow split peas for a nut-free twist on the traditional South Asian classic. Packed with nutrient-rich vegetables like carrots, potatoes, and green peas, this hearty recipe is naturally gluten-free and perfect for families with nut allergies. The dish is scented with cumin, mustard seeds, and turmeric, creating a fragrant base, while fresh chopped cilantro adds a burst of color and freshness. Ready in just an hour and requiring minimal effort, Nut-Free Kichuri is an easy and satisfying meal, ideal for busy weeknights or cozy gatherings. Serve it warm with a side of yogurt or a simple salad for a nutritious and flavor-packed experience.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup Basmati rice
• 0.5 cup Yellow split peas (moong dal)
• 2 tablespoons Ghee or vegetable oil
• 0.5 teaspoon Mustard seeds
• 0.5 teaspoon Cumin seeds
• 1 teaspoon Coriander powder
• 0.5 teaspoon Turmeric powder
• 1.5 teaspoons Salt
• 1 medium Onion, finely chopped
• 1 teaspoon Ginger paste
• 1 teaspoon Garlic paste
• 2 Green chilies, slit
• 1 Carrot, diced
• 1 medium Potato, peeled and diced
• 0.5 cup Green peas
• 4 cups Water
• 2 tablespoons Fresh cilantro, chopped

Directions

Step 1

Rinse the basmati rice and yellow split peas under cold water until the water runs clear, then soak in water for 15 minutes. Drain and set aside.

Step 2

Heat the ghee or vegetable oil in a large pot over medium heat. Add the mustard seeds and cumin seeds, sauté until they begin to splutter.

Step 3

Add the finely chopped onion and sauté until golden brown, about 5-7 minutes.

Step 4

Stir in the ginger and garlic pastes, and cook for an additional 2 minutes until the raw smell disappears.

Step 5

Add the slit green chilies, diced carrot, and diced potato. Sauté for 2-3 minutes to allow the vegetables to slightly soften.

Step 6

Mix in the coriander powder, turmeric powder, and salt to the pot. Stir well to coat the vegetables and spices evenly.

Step 7

Add the drained rice and lentils to the pot, stir gently until everything is well combined.

Step 8

Pour in the water and bring the mixture to a boil. Lower the heat to a simmer, cover the pot, and let it cook for 20 minutes, or until the rice and lentils are tender.

Step 9

Add the green peas and give the kichuri a gentle stir. Cover and cook for an additional 5 minutes.

Step 10

Once cooked, remove the pot from heat and let it sit for 5 minutes before fluffing with a fork.

Step 11

Garnish with freshly chopped cilantro before serving.

Nutrition Facts

Serving size	1899.9 grams (1899.9g)

Amount per serving	% Daily Value*
Calories	1229

Total Fat 32.40g	42%
Saturated Fat 18.10g	91%
Polyunsaturated Fat 0.10g
Cholesterol 72mg	24%
Sodium 4004mg	174%
Total Carbohydrate 197.60g	72%
Dietary Fiber 33.50g	120%
Total Sugars 28.90g
Protein 44.30g	89%

Vitamin D 0IU	0%
Calcium 304mg	23%
Iron 14mg	79%
Potassium 3346mg	71%

*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: 23.2%

Protein: 14.1%

Carbs: 62.8%