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Quinoa khichdi
क्विनोआ खिचड़ी
A lighter, modern take on khichdi that swaps rice for quinoa, cooked soft with moong dal and vegetables.
This is Ayurvedic wellness guidance, not medical advice. Consult your doctor before making health changes.
30 minServes 3LunchSuits Kapha, PittaChildren eat it
You'll need
- 1/2 cup quinoa, rinsed well
- 1/4 cup split yellow moong dal
- 1 carrot, diced
- A handful of peas
- 1/2 tsp turmeric
- 1 tbsp ghee
- 1 tsp cumin seeds
- Salt to taste
Method
- Rinse the quinoa thoroughly until the water runs clear, to remove its natural bitterness.
- Pressure-cook the quinoa, moong dal, carrot, peas, turmeric and salt together with 2.5 cups water for 2-3 whistles.
- Heat ghee in a small pan, add cumin seeds and let them sputter, then pour over the cooked khichdi.
- Mix well and serve warm, with a spoon of ghee on top if you like.
Why this dish
Quinoa carries more protein and fibre per cup than white rice, which is the specific reason this version of khichdi is built for a steadier, slower digestion than the quick-release rice version.
These are tags to help you find dishes that fit how you eat. They aren't a recommendation for your condition: that conversation belongs with your doctor.
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DiabetesDigestive issues
A common swap for people browsing diabetes or digestion who want khichdi's easy comfort with a slower-digesting grain underneath it.