The pearl of Ayurveda. Spicy Indian kichuri recipe.

In the moonlight, the snow is silver,
Along the road, the troika is running.
Ding-ding-ding, ding-ding-ding –
The bell rings,
This ringing, this ringing
Tells about love …

This beautiful romance sounds relevant in mid-April, when the chestnuts are blooming, and the wind is playing with snow flakes.

In this weather it’s time to cook an Indian spicy kichuri खिच्चा, which can be translated as a mixture of lentils and rice.

Preparation time is short and according to Ayurveda the dish is completely balanced, easy to digest and gives vitality and energy. In particularly in cold weather.

There are so many variations of kichuri created over vast India.

I replaced rice with quinoa, it shortens the cooking time. Quinoa is very rich in proteins, iron and phosphorus.

The recipe is a basic one , so on one hand it’s easy to cook, and on the other hand it could be easily tuned according to your taste.

Kichuri is perfect for breakfast, when we fuel energy for the whole day, because lentils performs a duet together with quinoa, and legumes are powerful suppliers of proteins and other healthy nutrients and vitamins.

This Indian dish is nice in the lunch or dinner menu – solo or as a garnish.

Spicy Indian porridge kichuri recipe.

Ingredients (3-4 servings)

  • Quinoa – 1 cup
  • Red lentils – 1/2 cup
  • Yellow mustard seeds – 1/2 t sp
  • Black cumin seeds – 1/2 t sp
  • Ginger  root – 2 cm
  • Curcuma – 2 cm fresh or 1 t sp powder
  • Asafetida powder – a pinch
  • Red (chili) pepper – at your choice
  • Coconut oil or any other plant oil – 1 Tb sp
  • Coconut flakes – 1 Tb sp
  • Green coriander leaves (or any other your  favourite spicy herbs) – 2 sprigs
  • Other spices (clove powder, allspice powder, coriander powder) – 1/2 – 1 t sp
  • Water – 2 cups


  1. You can pre-soaked red lentils in water 30 minutes – 1 hour, but usually  red lentils are cooked quickly.
  2. Rinse lentils and quinoa.
  3. Finely grate ginger and turmeric. There are special graters for ginger.
  4. Place a pot with a thick bottom on the cooker to heat and add seeds of mustard  and cumin. When they start to crack add ginger, turmeric, mix and add other spices, stir.
  5. Add lentils and quinoa, add water, stir all together, bring to boiling  and cook over low heat for 10-15 minutes under the lid, stirring occasionally until  water almost disappearsSwitch off the cooker.
  6. Add oil, coconut flakes, stir and leave under the lid  for another 10 minutes.
  7. Rinse the greens and chop them finely. Top the dish with greens when serving.


You can add chili pepper as a whole piece, let it cook for a short time ( 5-7 minutes), and then remove it by a spoon, if you do not like too hot.


  1. Добрый вечер ) Обошла ближайшие магазины. Киноа – нет ( Так что завтра буду готовить из риса. Правда семена горчицы я тоже пока что не нашла. А тмин, это зира?

  2. Natalia Sharapova

    Спасибо, Ириша )))

    • Julia Smolentseva

      А тмин – это незрелый кумин 🙂 Это правда. Но чёрный тмин имеет совершенно особый аромат. А масло из него удивительно полезно.

  3. Julia Smolentseva

    Прочитала и захотелось приготовить. Это лучший рецепт из всех, что мне встречались. Приготовлю и обязательно отчитаюсь 🙂

    • Очень очень очень рада, что рецепт заинтересовал. Я этот рецепт обожаю. Жду впечатлений и фотографий с нетерпением. А если есть рац предложение и новые идеи для рецепта – милости просим

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