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Khichdi Variants: Quinoa and Millet
Two healthy twists on traditional khichdi—quinoa and millet versions packed with nutrition and flavor.
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Prep Time
15
minutes
mins
Cook Time
25
minutes
mins
Total Time
40
minutes
mins
Course
Main Course
Cuisine
Indian, Healthy
Servings
4
servings
Equipment
Pressure cooker or pot
Chopping Board and Knife
Potato Masher (optional)
Ingredients
Ingredients for Quinoa Khichdi:
1
cup
quinoa
1/2
cup
yellow moong dal
1
cup
mixed vegetables
1
medium onion
chopped
1
medium tomato
chopped
1
tsp
ginger-garlic paste
1/2
tsp
turmeric powder
1
tsp
cumin seeds
2
green chilies
optional
4
cups
water
Salt to taste
Ingredients for Millet Khichdi:
1
cup
millet
foxtail or barnyard
1/2
cup
yellow moong dal
1
cup
mixed vegetables
1
medium onion
chopped
1
tsp
grated ginger
1/2
tsp
turmeric powder
1/2
tsp
mustard seeds
6-8
curry leaves
A pinch of asafoetida
4
cups
water
Salt to taste
Instructions
For Quinoa Khichdi:
Rinse quinoa and moong dal thoroughly.
Heat ghee or oil in a pressure cooker or pot. Add cumin seeds and let them splutter. Add asafoetida, curry leaves, and green chilies.
Sauté onions until translucent. Add ginger-garlic paste and cook for 1-2 minutes.
Mix in tomato puree, turmeric powder, and chopped vegetables. Stir well.
Add quinoa, moong dal, water, and salt.
Cook for 2 whistles in a pressure cooker or simmer in a pot for 20-25 minutes until soft.
Garnish with coriander leaves and serve hot with a dollop of butter or yogurt.
For Millet Khichdi:
Rinse millet and moong dal thoroughly.
Heat ghee or oil in a pot or pressure cooker. Add mustard seeds and let them splutter. Add curry leaves, asafoetida, and grated ginger.
Sauté onions until soft. Add turmeric powder and mix well.
Add vegetables, millet, moong dal, water, and salt. Stir to combine.
Cook for 2 whistles in a pressure cooker or simmer in a pot for 20-25 minutes until cooked.
Garnish with fresh coriander and serve with lemon wedges or raita.