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Our chefs are back with another meatless recipe! This week we hope you are inspired to try this delicious traditional indian dish. We serve ours with Papad, which is a thin round flatbread. 


  • 1 to 2 tbs of Ghee (or vegetable oil)
  • 1 tsp cumin
  • 1 bay leaf (optional)
  • ¼ cup onion (one small onion or half a medium sized onion, chopped finely)
  • ½ teaspoon red chili powder
  • ½ cup tomatoes (fine chopped)
  • ¼ tsp turmeric
  • 1/3 tsp salt (add more to taste)
  • ½ cup quinoa
  • ½ cup of Moong Dal (or any other type of dal)
  • 4 cups of water (Khichdi should end up as a porridge consistency, so adjust accordingly.)
  • 1 small potato, cubed.
  • Papad (thin, round flatbread)


  1. Add Quinoa and Moong dal to an XD 5.5 qt soup pot. Rinse and then soak for 30 minutes to help cooking process. Drain water. 

  2. Heat the ghee on medium heat.

  3. Sauté bay leaf and cumin for one minute.

  4. Sauté ginger add onion, potatoes and chili powder. Sauté until onions begin to turn golden. All these ingredients should be in the same pot.

  5. Add tomatoes, salt and turmeric sauté for 3-4 minutes.

  6. Add in 4 cups of water to create porridge consistency.

  7. Check the taste and add more salt if needed.

  8. Bring to a boil, then reduce to a simmer. Keep checking until the lentils (Moong Dal) are soft.

  9. Mash the Kichdi to achieve a thicker consistency. We use a potato masher for this. 

  10. Serve on plates with Papad

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