Quinoa Khichdi
A healthy and protein-rich twist on traditional khichdi, made with quinoa, lentils, and vegetables.
Equipment
- Pressure cooker or pot
- Chopping Board and Knife
- Tempering pan
Ingredients
Ingredients for Khichdi
- 1 cup quinoa
- 1/2 cup yellow moong dal
- 1 cup mixed vegetables carrots, peas, beans
- 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 slit, optional
- 4 cups water
- Salt to taste
For Tempering
- 1 tbsp ghee or oil
- 1/2 tsp mustard seeds
- 6-8 curry leaves
- A pinch of asafoetida hing
Instructions
- Rinse quinoa and moong dal thoroughly.
- Sauté spices, onions, and ginger-garlic paste, then add tomatoes and vegetables.
- Add quinoa, lentils, water, and salt. Cook in a pressure cooker for 2 whistles or in a pot for 25 minutes.
- Add tempering, garnish with coriander, and serve hot.
Notes
- Adjust water for desired consistency.
- Leftovers can be stored in an airtight container for up to 2 days.
- Enhance the flavor with a drizzle of ghee before serving.
