Khichdi or khichri, is a dish from India and is mainly made from rice and lentils (dal). Khichdi is a savory porridge. Khichdi is considered highly nutritious and a healthy one pot meal. Easy to make, and easy to digest, is an all-time favorite in my family.
Khichdi has lots of variations. Today, I am sharing my recipe of Khichdi which is made from Quinoa instead of rice. You can totally make this recipe using just the rice. I like to serve Khichdi with some yogurt or pickle and some papad. This Khichdi is so versatile that you can add any flavor to it. I am using spinach today, but you can add veggies of your choice like carrots, peas, and beans.
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QUINOA MOONG DAL KHICHDI / PORRIDGE
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QUINOA MOONG DAL KHICHDI / PORRIDGE
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Course: Main Course
Cuisine: Indian
Keyword: quinoa moong dal khichdi, porridge
Diet: Vegetarian
Method: Instant Pot/Pressure Cooker/Stove Top
Servings: 4
Author: Jyoti Behrani
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Ingredients:
½ cup Quinoa
½ cup moong dal
1 cup spinach, lightly packed
2 cup water + as needed
1 teaspoon cumin seeds
Pinch of hing or asafoetida
2 whole dry red chili
½ teaspoon turmeric powder
½ teaspoon red chili flakes (optional)
Salt to taste
Fresh lime juice (optional)
1 tablespoon ghee
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Instructions for Instant Pot Cooking:
Step 1: Rinse Quinoa and dal, soak for 20 min. After 20 min, drain Quinoa and dal.
Step 2: Turn on Saute mode, add ghee, cumin seeds, whole red chili, asafoetida, saute for a min.
Step 3: Add Quinoa, dal, saute for a min. Add turmeric powder, salt to taste, 2 cups of water. Switch to Manual mode for 5 min.
Step 4: Let pressure release naturally, around 10 min. After 10 min, check the consistency of khichdi, add water if required. I added ½ cup more water.
Step 5: Turn on saute mode, add spinach, red chili (optional), cook for few min. Quinoa Moong Dal Khichdi is ready to serve. You can add ghee or fresh lime juice (optional). Enjoy!
Instructions for Pressure Cooker Cooking:
Step 1: Rinse Quinoa and dal, soak for 20 min. After 20 min, drain Quinoa and dal.
Step 2: On a high heat, in a pressure cooker, add ghee, cumin seeds, whole red chili, asafoetida, saute for a min.
Step 3: Add Quinoa, dal, saute for a min. Add turmeric powder, salt to taste, 2 cups of water. Close the pressure cooker, after the first whistle, lower the heat, and cook for 5 min.
Step 4: Let pressure release naturally for 10 min. After 10 min, check the consistency of khichdi, add water if required. I added ½ cup more water.
Step 5: Turn on saute mode, add spinach, red chili (optional), cook for few min. Quinoa Moong Dal Khichdi is ready to serve. You can add ghee or fresh lime juice (optional). Enjoy!
Instructions for Stove top Cooking:
Step 1: Rinse Quinoa and dal, soak for 20 min. After 20 min, drain Quinoa and dal.
Step 2: On a high heat, in a pot, add ghee, cumin seeds, whole red chili, asafoetida, saute for a min.
Step 3: Add Quinoa, dal, saute for a min. Add turmeric powder, salt to taste, 2 cups of water. Cover the pot with lid, bring the mixture to a rolling boil, lower the heat, and cook for 15-20 min, or until dal and quinoa are cooked.
Step 4: Check the consistency of khichdi, add water if required. I added ½ cup more water.
Step 5: Add spinach, red chili (optional), cook for few min. Quinoa Moong Dal Khichdi is ready to serve. You can add ghee or fresh lime juice (optional). Enjoy!
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Note(s):
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