quinoa kichidi

Hi friends! Can you believe it’s already December? I really can’t tell you where 2016 went, especially the last couple of months, since I have been engrossed in yoga teacher training. Sadly, there are only two weekends left of the training – just in time for the holidays.

One of the best parts about yoga teacher training is the friends I have made. And funnily enough, one of the main topics of discussion amongst the group is food. Since we do a lot of yoga, we exchange healthy recipes and new snacks to supplement it!

Today, I was telling a few of my friends about kichidi. It is a common Indian dish that is also well known in the world of Ayurveda and Ayurvedic medicine. It is literally my go-to recipe for the weeks I don’t feel like being creative in the kitchen. It is the easiest, healthiest one-pot meal and my favorite bonus is that it is easily digestible. (Really – doing yoga all weekend calls for easily digestible meals!).

Note: I used quinoa in this particular recipe, but you can substitute the quinoa for brown rice as well. Typical kichidi is made with white rice.

Quinoa Kichidi


  • 1 cup of uncooked quinoa
  • 1/2 cup moong dal (split moong beans/lentils)
  • 2 tablespoons of clarified butter (ghee) or vegetable/coconut oil
  • 1 inch of ginger, chopped
  • 2 garlic cloves
  • 1/4 teaspoon asafoetida (hing)
  • 1/4 cup cashews
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon cumin seeds
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt (or more/less, to taste)
  • veggies of choice (I like using 1/2 bag of frozen mixed vegetables and chopped potatoes)
  • curry leaves (optional)
  • chopped cilantro for garnish


Turn the stove on to medium heat. In a large pot, heat the clarified butter. Add the cumin seeds, chopped ginger, chopped garlic, asafoetida, and curry leaves. Allow the spices to heat up until fragrant. Add the cashews and fry for another minute.

Add the quinoa, moong dal, and 4 cups of water. Then add the turmeric, black pepper, and veggies. Cover the pot and allow the kichidi to cook until all of the water is absorbed.

Garnish with chopped cilantro. Enjoy on its own, or with a side of yogurt or raita.

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