Servings
Font
Back
0 from 93 votes

Quinoa Khichdi

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 183 kcal
Course: Main Course
Cuisine: Indian

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

Instructions

    Cup of Yum
  1. Add quinoa and moong dal to a colander and rinse with water until the water runs clear.
  2. 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. 
  3. Add all the vegetables and spices. Stir them well. 
  4. Add the lentils, quinoa and water. Stir them well with the veggies. 
  5. 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. 
  6. When the instant pot beeps, do a 10 minute NPR.  This means release the pressure manually 10 minutes after the instant pot beeps. 
  7. 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
    Cup of Yum
  1. Follow the same steps as above and cook for 3 whistles on medium flame. Let the pressure release naturally.

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

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

% 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.