Quinoa Khichdi
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 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
Description
Quinoa Khichdi is a one-pot meal featuring protein-rich quinoa and yellow moong dal lentils cooked with a medley of vegetables and warmed spices. The cooking method involves sautéing cumin seeds, asafoetida, onions, and ginger to build an aromatic base, then combining it with diced green beans, carrots, and peas, before pressure cooking with quinoa, lentils, turmeric, chili powder, and salt. The result is a soft, porridge-like dish with well-integrated flavors and a satisfying, creamy texture.
The spices like cumin and asafoetida impart a gentle warmth and digestibility, while the vegetables add subtle sweetness and bite. The pressure cooking method ensures thorough cooking and melding of the grains and legumes. Fresh cilantro brightens the dish at the end, and serving with a dab of ghee and side accompaniments like papad and pickle enhances the experience.
This khichdi suits a light meal or comfort food role, especially when a soothing, nutrient-dense dish is desired. It's adaptable in terms of vegetable and lentil choices, allowing for some variation without altering the comforting basic nature of the dish.
For variations in consistency, water quantity can be adjusted. Adding more water yields a softer, more porridge-like khichdi, while reducing water produces a drier texture. Resting the khichdi causes it to thicken as it absorbs liquid; reheating with a splash of hot water can restore the desired consistency. The recipe can be made vegan by substituting ghee with plant-based oils.
Ingredients
- 1/2 cup quinoa washed
- 1/2 cup yellow lentils or red lentils, washed, split, aka Moong Dal
- 1 tablespoon ghee or oil
- 1 teaspoon cumin seeds aka Jeera
- 1/4 teaspoon asafoetida aka 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 turmeric powder ground, aka Haldi powder
- 1/2 teaspoon red chili powder I used mild kashmiri red chili powder, Mirchi powder
- 1 teaspoon salt
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.
Notes
- Substitute ghee with plant-based oil or vegan butter to make the dish vegan.
- Adjust water quantity to achieve preferred consistency; less water for drier khichdi, more for porridge-like texture.
- Khichdi thickens as it rests or is stored; add hot water when reheating to loosen consistency.
- Increase spice with green chilies or cayenne powder if a spicier version is preferred.
- Vegetables can be varied; zucchini, potato, edamame, or corn are suitable alternatives.
- Split yellow moong dal can be substituted with split green lentils or toor dal.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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