One Pot Quinoa & Split Mung
One Pot Quinoa & Split Mung

One Pot Quinoa & Split Mung


Yields 4.5 cups

Protein protein protein. This is India's favorite one pot comfort dish. We traded rice for quinoa and we promise, you won’t miss it. The texture is similar to soupy oatmeal with the creaminess of risotto. Of course, it is 100% guilt free. Enjoy it for lunch, dinner and even breakfast, we do! It is our favorite one pot meal.

Package includes one sachet of spiced quinoa and split mung.

PRO TIP: Cutting the packet on two/three sides will make it easier to move its contents to the IP.


  1. In the Instant Pot, add contents of packet and 4 cups water. 
  2. Lock lid, set valve to SEAL and cook on HIGH PRESSURE for 5 minutes.
  3. Once done, let rest for 10 minutes, then set valve to VENT to release remaining pressure.
  4. Open lid and press CANCEL to turn off and give it a good stir so the water and legumes are blended in well together.

    Additional Tips:

    • Consider classic accompaniments of plain yoghurt, papadum, cilantro-mint chutney, onions and pickles. 
    • All legumes will thicken over time. If not eating right away, add boiling water prior to reheating. You may also need to adjust salt at this time.


    This is India's favorite one pot meal. It is traditionally a fragrant potpourri of rice (we have substituted quinoa), lentils and spices found in kitchens all over India in various avatars.

    According to historian Mohsina Mukadam, khichdi is “one of the most ancient foods in India, yet one that has hardly changed.” Its name has its origins in the Sanskrit word khiccā, which translates to ‘a dish made with rice and pulses’. The gastronomic literature of ancient India also has many mentions of the krusaranna, an early relative of khichdi that had ingredients such as curd and sesame seeds.

    Ibn Batuta, the famous Moroccan traveller who visited India in the 14th century, wrote, “Munj is boiled with rice, then buttered and eaten. This is what they call Kishri, and on this, they breakfast every day.”

    The mighty Mughals too fell in love with this rice-lentil staple and gave it an important place in the imperial menus of medieval India. There are several historical references to Emperor Akbar’s penchant for khichdi. 

    Today, with every region in India having its own take on this classic dish, it won’t be an understatement to call khichdi India’s version of culinary comfort. From serving it as a baby’s first meal and gruel for the sick to a deeply satisfying lunch on a rainy day, this versatile dish effortlessly lends itself to diverse occasions.



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