Khichdi Variants: Quinoa and Millet
Two healthy twists on traditional khichdi—quinoa and millet versions packed with nutrition and flavor.
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.
