Quinoa Khichadi is a quick and healthy alternative to the regular rice khichadi. This one-pot meal is easy to cook, nutritious and flavourful. Quinoa is gluten-free and is also a good source of protein as well as several other minerals. I have served this delicious Khichadi with cooked Beetroot Raita, sweet lime pickle, salad and papad.
Food for the Soul indeed.
Ingredients
- 1 cup quinoa, washed very well to remove bitterness and soaked for at least half an hour
- ½ cup yellow split moong dal, washed and soaked for half an hour
- ½ onion, chopped
- ½ tomato, chopped
- Carrots, chopped
- Spinach, washed and chopped
- Mushrooms, washed and chopped
- 1 green chilli, chopped
- 1 tsp cumin seeds
- ¼ tsp turmeric powder
- ½–1 tsp chilli powder
- ½–1 tsp Shilpa’s Masala Mill Garam Masala
- ½ tsp coriander powder
- Salt to taste
- Pinch of hing
- Oil/Ghee
- 1 tsp ginger garlic paste
- Coriander leaves, lemon and ghee for garnish
Instructions
- Heat ghee in a pan.
- Add cumin, hing and allow the cumin seeds to splutter.
- Add onions, ginger-garlic paste and green chillies.
- Fry for a few minutes.
- Add tomatoes, all the vegetables and the powdered masalas.
- Fry for a few minutes.
- Add the dal and fry for 3–4 minutes.
- Add spinach and fry for 2–3 minutes.
- Add quinoa and continue to fry for 2–3 minutes.
- Add enough water to cook the khichadi.
- Cover and cook on low flame until done.
- That’s it, your delicious and healthy Quinoa and Moong Dal Khichadi is ready.
Serve hot garnished with a lemon slice, coriander and drizzled with ghee.
SPICE LEVEL: 🌶
