My take on Khichdi
This is my rice khichdi. Rice can be easily substituted with Quinoa.
Quinoa Khichdi
Khichdi
Khichdi is a simple, nutritious dish of rice or grains cooked with lentils and spices.This is my version with Quinoa.
Quinoa Khichdi is a wholesome and nutritious one-pot dish that blends the comfort of traditional South Indian flavors with the health benefits of quinoa. This recipe is packed with vegetables, lentils, and a medley of spices for a hearty and satisfying meal.
Ingredients:
For Cooking Quinoa and Lentils
1 cup quinoa (rinsed thoroughly)
½ cup moong dal (yellow split lentils), washed
3 cups water
½ tsp turmeric powder
Salt to taste
For the Tempering and Vegetables
2 tbsp ghee
1 tsp mustard seeds
1 tsp cumin seeds
A pinch of asafoetida
1 sprig of curry leaves, julienned
2 green chilies, slit
1 medium onion, finely chopped
1 small tomato, chopped
1 cup mixed vegetables (carrot, beans, peas, and cauliflower), finely chopped
½ tsp ginger, grated
1 tsp coriander powder
For Garnishing
2 tbsp fresh coriander leaves, chopped
A few roasted cashews (optional)
Method:
Cook the Quinoa and Lentils:
In a pressure cooker or large saucepan, add the rinsed quinoa, moong dal, water, turmeric powder, and salt. Cook for 2-3 whistles if using a pressure cooker or simmer until soft and mushy if using a saucepan. Set aside.
Prepare the Tempering:
Heat ghee in a large pan.
Add mustard seeds and let them splutter. Then, add cumin seeds, asafoetida, curry leaves, and green chilies. Sauté for a few seconds.
Sauté the Vegetables:
Add the chopped onion and grated ginger. Sauté until the onions turn translucent.
Add the coriander powder and chopped tomato and cook until it becomes soft.
Toss in the mixed vegetables and sauté for 3-4 minutes.
Combine Everything:
Add the cooked quinoa and lentils to the pan. Mix well.
Adjust salt and add a little water if the khichdi is too thick. Simmer for 3-5 minutes.
Garnish and Serve:
Turn off the heat and garnish with fresh coriander leaves and roasted cashews.
Enjoy!