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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 - 2 Tbsp 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 tsp red chili powder
  • ½ Cup tomatoes, finely 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/lentils)
  • 4 Cups of water
  • 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. Set aside.
  2. In a separate pan, heat the ghee on medium.
  3. Sauté bay leaf and cumin for one minute. Then add in ginger, onion, potatoes and chili powder. Sauté until onions begin to turn golden. Add tomatoes, salt and turmeric. Sauté for 3-4 minutes.
  4. Combine all ingredients into your soup pot with your quinoa and moong dal.
  5. Add in 4 cups of water to create porridge consistency. Adjust amount accordingly.
  6. Check the taste and add more salt if needed.
  7. Bring to a boil, then reduce to a simmer. Keep checking until the lentils (moong dal) are soft.
  8. Mash the kichdi to achieve a thicker consistency. We use a potato masher for this. 
  9. Serve in bowl with papad on side for dipping.
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