soothing quinoa & red lentil kichadi

13th January 2014


This is a magical meal I make a lot especially when travelling.  It takes no time at all and is much lighter than the brown rice version.

We have just spent some time in Israel, and this was the first time I had been back since leaving.  I love the vegetables in Israel which have a unique freshness and tastiness which I have not encountered anywhere else.  The cucumbers and oranges are AMAZING!

For the first week I used this opportunity to do a simple cleanse, and each morning, I walked through the Jaffa port to a quaint health food store ‘Niroli’ in Neve Tzedek and had a freshly made green juice.  The rest of the day was salads and this soothing warming kichadi for dinner.  Served with a simple grated beetroot salad and home-made pickle, it is a complete easy meal which soothes the mind, body and spirit.


This was the only photo I took while in Israel in Jaffa, but I am so glad I did.  As now I am back to a European Winter, it is nice to be reminded of the light in Israel and how uniquely beautiful and amazing it is. P1070333 P1070332

soothing quinoa & red lentil kichadi

Serves 3 – 4

Inspired by Kristin

ingredients :

¾ cup quinoa (preferably soaked for 20 minutes)

½ cup red/yellow lentils (moong dal)

3 cups water

¼ tsp turmeric powder

1 tsp ghee/unrefined coconut oil

2 small carrots

1 stick celery

½ cup chopped cabbage

1 Tblsp finely chopped ginger

1 tsp cumin seeds

¼½ tsp chilli flakes/or a fresh green chilli, chopped (depending on your taste for spiciness)

½ tsp rasam powder

¼ tsp asafoetida powder

½ cup broccoli florets

½ tsp tamarind paste

½ tsp jaggery/brown sugar

¼ cup dried shredded coconut

salt and pepper to taste

handful of fresh coriander handful of small kale leaves or young broccoli leaves

lots and lots of ghee for serving

preparation :

Rinse the quinoa and dal in several changes of water.  Allow to sit and soak for 15 minutes.  If you have a pressure cooker, pressure cook the quinoa and dal for 3 whistles.  Otherwise in a heavy-bottomed saucepan, place the quinoa and dal with 3 cups of water, a teaspoon of ghee and the turmeric powder and bring to a boil.  Turn down to a slow simmer for 30 minutes.  You may have to add a little water if it looks like it is drying out.

Cut the carrots, celery and cabbage and add to the rice and dal.  Allow to simmer for 15 mins.  Depending on the desired consistency, you can add water. I like my kichadi quite liquid.

In a heavy-bottomed saucepan, heat a little ghee.  When hot, add the cumin seeds, ginger, chilli, rasam powder and if using, the asafoetida powder.  Add to the kitcheree with the broccoli.  Allow to simmer for a few minutes until the broccoli is just tender.  Add the tamarind, jaggery, coconut and salt to taste and combine well.   Add the fresh coriander, young kale or broccoli leaves and stir through.

When serving, drizzle each bowl lavishly with ghee.  Serve with freshly grated beetroot, oven roasted pumpkin slices and home-made pickle.


Goodness shared from Stacey

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