Quinoa Khichdi
Quinoa Khichdi combines quinoa and yellow lentils with aromatic spices and assorted vegetables, cooked together until tender in an Instant Pot or stovetop pressure cooker. The dish offers a wholesome, porridge-like texture, where the gentle spices and the mix of green beans, carrot, and peas blend with the nuttiness of quinoa and the earthiness of lentils. A garnish of cilantro and a finishing dollop of ghee enhance its soothing character, making it suitable for a comforting meal that can be served alongside papad and pickle.
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
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 183
% 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.