Vegetable Quinoa Khichdi
Ingredients (Serves 2)
Quinoa: 1/2 cup
Moong dal (split green gram): 1/4 cup
Water: 2 1/2 cups
Onion: 1 small, finely chopped
Tomato: 1 medium, finely chopped
Carrot: 1 small, diced
Green peas: 1/4 cup
French beans: 1/4 cup, chopped
Capsicum: 1 small, diced
Green chili: 1, finely chopped (optional)
Ginger: 1/2 teaspoon, grated
Cumin seeds: 1/2 teaspoon
Turmeric powder: 1/4 teaspoon
Salt: To taste
Olive oil or ghee: 1 teaspoon
Coriander leaves: 2 tablespoons, chopped
Instructions
1. Prep Quinoa and Dal
Rinse quinoa and moong dal thoroughly under running water. After soaking for roughly fifteen minutes,then drain.
2. Start with Aromatics
Heat olive oil or ghee in a deep pan or pressure cooker. Crackle the cumin seeds after adding them.
Stir in grated ginger, green chili, and onion, and cook until the onion turns translucent.
3. Add Veggies and Spices
Mix in the chopped tomatoes, carrots, beans, peas, and capsicum. Cook for 2-3 minutes.
Sprinkle turmeric powder and salt over the vegetables and stir to combine.
4. Combine Quinoa and Moong Dal
Add the drained quinoa and moong dal to the pan and stir well to mix with the vegetables.
Add 2 1/2 cups of water and mix thoroughly.
5. Cook the Khichdi
Cover the pressure cooker and cook over medium heat for two to three whistles.
For a pan: Cover and simmer for 20-25 minutes, stirring occasionally, until the quinoa and dal are tender, and the khichdi has a creamy consistency.
6. Finish and Serve
Fluff the khichdi with a fork and garnish with freshly chopped coriander leaves.
Serve hot alongside low-fat yogurt or mint chutney for a balanced, delicious meal.