Quinoa Khichdi
User Reviews
5.0
93 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
30 mins
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Servings
4
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Calories
183 kcal
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Course
Main Course
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Cuisine
Indian
Quinoa Khichdi
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This Quinoa Khichdi is wholesome comfort food that will fulfill your hunger within minutes. Made with quinoa, lentils, veggies, and spices, this quinoa dal khichdi is a one-pot nutritious meal that can be made in less than 30 minutes.
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Ingredients
- 1/2 cup quinoa washed
- 1/2 cup Split Yellow Lentils (Moong Dal) or red lentils, washed
- 1 tablespoon ghee or oil
- 1 teaspoon Cumin seeds (Jeera)
- 1/4 teaspoon asafoetida (hing)
- 1/2 cup yellow onion chopped
- 1 teaspoon ginger grated
- 3 1/2 cups water
- cilantro to garnish
Vegetables
- 1/2 cup green beans cut into small pieces
- 1/2 cup carrot cut into small pieces
- 1/2 cup green peas I used frozen
Spices
- 1/2 teaspoon Ground Turmeric (Haldi powder)
- 1/2 teaspoon Red Chili powder (Mirchi powder) I used mild kashmiri red chili powder
- 1 teaspoon salt
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Instructions
- Add quinoa and moong dal to a colander and rinse with water until the water runs clear.
- Start the instant pot on Sauté mode and heat ghee in it. Add cumin seeds and let them cook for 30 seconds. Then add asafoetida. Then add onions and ginger. Let them cook for 2-3 minutes.
- Add all the vegetables and spices. Stir them well.
- Add the lentils, quinoa and water. Stir them well with the veggies.
- Close the instant pot lid, and change the setting to manual or pressure cook mode for 4 minutes at high pressure with vent in sealing position.
- When the instant pot beeps, do a 10 minute NPR. This means release the pressure manually 10 minutes after the instant pot beeps.
- Garnish with cilantro. Khichdi is ready to serve. Serve in bowls topped with a dollop of ghee, along with a side of papad and pickle.
Stovetop Pressure Cooker Method
- Follow the same steps as above and cook for 3 whistles on medium flame. Let the pressure release naturally.
Equipments used:
Notes
- Vegan: To make this khichdi vegan, replace ghee with plant based oil or vegan butter of your choice.
- Consistency: Khichdi typically has a porridge like consistency. If you like a dry consistency for your khichdi, add less water. If you let the khichdi rest for some time or store it, it soaks up all the liquid. Add hot water as needed to adjust to the right consistency.
- Make it spicier: You can add more spice with green chilies or increasing the quantity of cayenne in this khichdi. I kept it mild, so everyone in the family can enjoy it.
- Veggies: You can vary the vegetables added to this khichdi. Some options are - zucchini, potato, edamame, corn.
- Lentils: I used split yellow moong lentils for this khichdi, you can use split green lentils or toor dal too.
- Created: This recipe was created in a 6qt Instant Pot DUO60 Multi-use Pressure Cooker.
Nutrition Information
Show Details
Calories
183kcal
(9%)
Carbohydrates
27g
(9%)
Protein
9g
(18%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Cholesterol
10mg
(3%)
Sodium
612mg
(26%)
Potassium
446mg
(13%)
Fiber
10g
(40%)
Sugar
4g
(8%)
Vitamin A
2998IU
(60%)
Vitamin C
13mg
(14%)
Calcium
49mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 183 kcal
% Daily Value*
| Calories | 183kcal | 9% |
| Carbohydrates | 27g | 9% |
| Protein | 9g | 18% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 10mg | 3% |
| Sodium | 612mg | 26% |
| Potassium | 446mg | 9% |
| Fiber | 10g | 40% |
| Sugar | 4g | 8% |
| Vitamin A | 2998IU | 60% |
| Vitamin C | 13mg | 14% |
| Calcium | 49mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
93 reviews
Excellent
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