Archives for Feb 3, 2022

Quinoa & Mung Kitchari

Kitchari is a sattvic one-pot meal which is often made with split mung beans (moong dal), basmati rice, digestive spices, ghee or oil, and non-starchy veggies, and is regarded particularly therapeutic and nourishing. In this recipe we’ll use quinoa instead of rice, as well as moong dal and coconut oil.

Prep Time: 15 Min
Total Time: 45 Min
Serves: 4 Persons


  • 3 tsp ghee
  • 1 ½ tsp ginger
  • 3/4 cup quinoa
  • 5 cups of water
  • 1 chopped onion
  • 1 teaspoon cumin
  • 1/4 cup cashew nuts
  • 1 tsp mustard seeds
  • 1 tsp turmeric powder
  • 1 teaspoon rock salt
  • ¾ cup yellow moong dal
  • 3 cups green veggies chopped
  • fresh coriander leaves, (for garnish)
  • slices of lime/lime juice (for taste)


  1. Thoroughly wash the mung dahl and quinoa using a sieve until the water runs clear.
  2. Melt the ghee in a medium saucepan and then add the mustard and cumin; wait till they crackle.
  3. Add the onions & cashews and stir for 1-2 minutes till onions soften and cashews turn golden. Then add turmeric, ginger, salt, and mix well.
  4. Then add the rinsed quinoa and mung dal to the pan and cook for 1-2 minutes; make sure they are well coated and start to sizzle lightly.
  5. Add in all the chopped vegetables and cook for another minute (not the broccoli florets)
  6. Pour 5 cups of boiling water and turn the heat down to low-medium. Cover & cook for 25–30 minutes, or until moong dal is soft and quinoa has a tail. Gently stir every 5-6 minutes.
  7. If necessary, add more water and broccoli florets for 5-6 minutes before turning off the heat.
  8. Garnish with freshly chopped coriander, lime slice, and serve hot.


Depending on how long the vegetables need to cook, you can add them accordingly.

Check out the Ayurvedic benefits of ingredients used in this recipe