Quinoa Khichdi
A modern variation on the classic khichdi that uses quinoa in place of rice
Prep: 10 min
Cook: 18 min
Total: 28 min
Servings: 4
Ingredients
- ¾ cup quinoa (any color)
- 1 cup moong dal
- 1 Tbsp ghee or oil
- 1 tsp cumin seeds
- 1/8 tsp hing (asafetida)
- ½ tsp turmeric powder
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper
- ½ cup onion (chopped)
- ½ cup frozen spinach
- ½ cup cauliflower
- ½ cup carrots
- ½ cup chopped cilantro
- 4 cups water
- Lemon juice
Instructions
- Heat some ghee or oil a pan on the stove, or use the Instant Pot on saute mode. When hot, add cumin seeds. Let them toast for a few seconds, then add hing (asafetida), turmeric powder, salt and black pepper.
- Add chopped onions. Cook until translucent.
- Add carrots, cauliflower and spinach. Add salt and pepper. If using frozen vegetables, cook until defrosted.
- Add dal, quinoa and water. Pressure cook for 8 minutes. Natural pressure release for 15 minutes.
- Top with lemon juice and chopped cilantro (optional).
Nutrition
- Calories: 358
- Carbohydrates: 57
- Protein: 20
- Fat: 7
- Saturated Fat: 3
- Polyunsaturated Fat: 1
- Monounsaturated Fat: 2
- Cholesterol: 10
- Sodium: 642
- Potassium: 394
- Fiber: 9
- Sugar: 3
- Vitamin A: 5207
- Vitamin C: 10
- Calcium: 88
- Iron: 4