Multigrain khichdi

Multigrain khichdi recipe

By Here is wholesome khichdi made with multicolored organic quinoa, colorful organic lentils and organic brown rice!

Prep time: Cook time: Total time:
Yield: 4 servings

½ cup quinoa
½ cup brown rice
1 cup onion, diced
1/4 tsp ginger,finely chopped
1-3 green Thai chili, finely chopped
1/2 tsp cumin/jeera seeds
1/2 tsp mustard seeds
A sprig of curry leaves
¼ tsp turmeric powder/haldi
1/4 tsp asafoetida/hing
4 and 1/2 cups hot water or broth of your choice
2 tsp ghee
Salt to taste
A few sprigs of cilantro/coriander, finely chopped


  • Add the lentils, quinoa and rice in a rice cooker pan. Wash, rinse and drain. Add 4 cups of water or broth. 
  • Cook for 12 to 15 minutes of until the mixure is cooked. Fluff it with a fork. 
  • Place a large quart pan or cooker pan on medium heat. When the pan is hot, add ghee, mustard and cumin seeds, as they begin to splatter, add in the curry leaves, ginger and chilies. 
  • After a few seconds, add in the onions and saute for about 3 to 5 minutes. Sprinkle turmeric, asafoetida and salt. 
  • Stir them all together and cook for a minute. Add the cooked lentils mixture. Combine the mixture. Cook on low for 5 to 7 minutes. 
  • The consistency will be like mushy porridge. Serve hot with cucumber and yogurt salad, or grilled veggies. Enjoy!