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Close up of a vegan and quinoa version of traditional Indian khichdi in a bowl.

Quinoa Khichdi

Prep: 0 min
Cook: 30 min
Total: 30 min
Servings: 8

A quinoa version of a classic Indian wholesome, one-pot dish with extra beans added for a high protein meal. This version focuses on adding extra flavor compared to the traditional recipe which is subtle or sometimes bland in flavor. Instant Pot or Pressure Cooker recipe!

Author Kitchen Amaze
by Kitchen Amaze
Recipe Ingredients

Ingredients & Directions

Recipe Ingredients


Yield: 1 Pot of Khichdi (8 Servings)
Needed Kitchenware: Stovetop Pressure Cooker or Instant Pot
  • 3 tbsp oil
  • ¼ tsp cumin seeds
  • 6 red chilis, dried
  • ½ tsp asafoetida
  • ½ tsp turmeric powder
  • 10 curry leaves
  • 1 cup onion paste or diced onion
  • 1 cup potatoes, cut into chunks
  • 1 tbsp green chili and ginger paste
  • ½ cup green peas
  • ½ cup corn
  • ½ cup tuver dried (gungo or pigeon peas)
  • ½ cup peanuts
  • 1½ cup tomato pureé
  • 1 tbsp chili powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • salt to taste
  • 1 cup quinoa
  • 1 cup mix dried dal beans (channa, moong, masoor, urad or yellow dal)
  • 4 cups of water
  • 2 tbsp garlic leaves, freshly cut
Recipe Directions


  • Heat stovetop to medium heat or Instant Pot to medium sauté and add the oil in. Add in this order, the cumin seeds, dried chilis, asafetida, turmeric powder, curry leaves, onion paste, potatoes, and green chili and ginger paste. Once all placed inside, stir constantly for a minute until thoroughly combined and heated through.
  • Add the green peas, corn, tuver peas, peanuts, tomato pureé, chili powder, cumin powder, coriander powder, and salt to the pot. You will want to use as much salt as you are accustom to using. I use a lot of salt in this recipe for my family but you can use as little as 1 tsp of salt. Stir everything thoroughly and allow to heat through for a minute.
  • Add the quinoa, mix of dal beans, and water to the pot, stir to combine thoroughly.
  • Add the garlic leaves on top.
  • If all the ingredients go over the fill line of your model of pressure cooker, then this recipe is too large for your pressure cooker. Remove half the ingredients by scooping them into a bowl or pot to keep for later and cook them separately repeating the following steps for the second portion.
  • If using a pressure cooker on the stovetop, cover and cook under pressure for up to 5 whistles. The time will vary on many factors so it is best to follow the directions provided by the manufacturer of your pressure cooker based on how long it should take to cook dried beans and follow that heat setting and timing. Time might vary between 8 minutes to 15 minutes. If you aren't sure and your pressure cooker does not make a whistle sound, aim for 15 minutes.
  • If using an Instant Pot, hit cancel to turn off the sauté mode. Turn on pressure cooking for a custom time, set it to high pressure, and set the time to 15 minutes.
  • Once your pressure cooker has released the pressure on its own, you can open and serve. After making this the first time, you will know how to adjust the timing to get the texture you prefer, whether more or less time is needed. Enjoy!

Tuver, gungo, or pigeon peas are common in Indian, Caribbean, and African cuisines. You can substitute these beans with black-eyed peas, yellow-eyed peas, baby lima beans, or brown lentils.

You can use garlic clove or garlic powder in place of the fresh garlic leaves. Use only 1 tbsp or 2 cloves minced.

Recipe video

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Recipe nutrition

Nutritional Information

Yield: 1 Pot of Khichdi
Servings: 8
Information per serving:
Energy: 404.5 kcal
Carbohydrate: 55.3 g
Protein: 19.1 g
Fiber: 9 g
Sugar: 8.4 g
Fat: 12 g
Monounsaturated Fat: 3.9 g
Polyunsatured Fat: 5.5 g
Omega-3: 0.4 g
Omega-6: 4.8 g
Saturated Fat: 1.7 g
Trans Fat: 0.03 g
Cholesterol: 0 mg
Choline: 45.5 mg 11% DV
Folate: 151.1 µg 38% DV
A: 1056.5 IU 45% DV
B1: 0.3 mg 30% DV
B2: 0.2 mg 22% DV
B3: 3.9 mg 28% DV
B5: 1 mg 20% DV
B6: 0.6 mg 45% DV
B12: 0 mg 0% DV
C: 81.6 mg 109% DV
D: 120 IU 20% DV
E: 3.1 mg 21% DV
K: 21 µg 23% DV
Calcium: 83.4 mg 8% DV
Copper: 0.7 mg 74% DV
Iron: 5.7 mg 32% DV
Magnesium: 123.5 mg 39% DV
Manganese: 1.3 mg 72% DV
Phosphorus: 269.5 mg 39% DV
Potassium: 1316.7 mg 28% DV
Selenium: 7.3 µg 13% DV
Sodium: 451.6 mg 30% DV
Zinc: 2.1 mg 27% DV

Please note nutritional information varies dependent on agricultural conditions, consistency in manufacturing processes, and honesty in reporting. We cannot accurately report on the amount of harmful chemicals or beneficial plant constituents that might be present in these ingredients. We cannot report on the content of material added during the cooking process. We cannot guarantee if the vitamins present are natural or synthetic. We make no guarantees to the accuracy of this information and continue to suggest purchasing organic, high-quality, fresh ingredients from local, trusted sources. Percent Daily Values are based on a 2,000 calorie diet and values come regulated from the FDA. Your daily values may be higher or lower depending on your needs.

Tips, Suggestions, Photos, & More Information

Quinoa khichdi served in a bowl garnished with fresh coriander or cilantro leaf

What is Khichdi?

Khichdi is a common rice and beans recipe in India, commonly served as a wholesome, home-cooked, comfort meal. Many ingredients may be used and generally each recipe derives from the household it was created in. Sometimes the recipe is so simple and bland that it is served to babies as their first food. The dish is often made for people who are recovering from a cold, flu, or general sickness as well.

What Makes This Recipe Different?

This recipe includes many ingredients for a flavorful meal with some unexpected ingredients such as corn. It also substitutes rice for quinoa and uses chili to add a subtle kick of spice.

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