Quinoa Khichadi

Serving: 2
Preparation time: 6 minutes.
Frying time: 13 minutes.
Cooking time: 10 minutes.
Total time: 29 minutes.

Nowadays, social media has abundant information that “Many celebrities and fitness enthusiasts prefer to include “khichadi” as at least one meal in their daily routine.

Inspired by them, I prepared “Quinoa Khichdi” today and really enjoyed how light and nourishing! Now plan to continue having Quinoa Khichdi at least once a week as part of my regular meals. It fits well into a healthy routine and gives both comfort and nutrition, making it a dish I would love to include more often.

Khichadi has its origin in the Indian subcontinent and has been part of Indian food culture for centuries. It is one of the simplest and most comforting dishes, traditionally made with rice and lentils.

“Quinoa khichadi” is a nutritious and comforting one-pot meal that blends traditional Indian cooking with the goodness of quinoa. Light on the stomach yet filling, it is perfect for a wholesome lunch or dinner. Cooked with lentils, vegetables, and mild spices.

This khichadi is rich in protein and fiber. It is an ideal dish for those looking for healthy, balanced food without compromising on taste.

Quinoa originated in South America, mainly in countries like Peru and Bolivia. It has been cultivated for thousands of years and often called the “mother of grains.

Mention of khichadi can be found in ancient Indian texts, showing its long history as a nourishing and easily digestible meal. Over time, different regions of India developed their own versions, making khichadi a timeless and universally loved comfort food.

Khichadi provides comfort without heaviness and supports gut health, that is why it is widely recommended for detox meals, light dinners, and mindful eating.

Ingredients:

Quinoa: 1/2 cup
Toovar Dal (Split Pigeon Peas Lentil): 1/4 cup
Moong/Mung Dal (Split Green Gram Lentil): 1/4 cup
Mix Veg (Cauliflower, Peas, Carrot, Potato): 2 cups (Chopped)
Tomato: 1 no. (Medium)
Green Chilli: 2-3 no.
Coriander Leaves: 20 gm.
Ginger: 2”
Garlic: 3-4 cloves
Ghee (clarified Butter) Cooking Oil: 2-3 tablespoon
Cumin: 1 teaspoon
Salt: 1 teaspoon
Red Chilli Powder: 1/2 teaspoon
Turmeric Powder: 1 teaspoon
Cumin Powder: 1/4 teaspoon
Coriander Powder: 1 teaspoon
Cashew nut: Optional
Water: 3-4 cup

Preparation:

Wash Quinoa and both dal in running water, keep aside for 20-30 minutes.
Chop and dice potato, carrot, cauliflower, keep aside.
Chop onion, ginger, garlic, green chilli, coriander leaves and tomato, keep aside.

Method:

Heat ghee in a pressure cooker; add cumin, sputter for few seconds.
Add chopped onion, ginger, garlic, green chilli; stir fry on medium flame for couple of minutes.
Add all vegetables and tomato; continue to fry for 2-3 minutes.
Add all powder masala; continue to stir fry for couple of minutes.
Add mixture of dal and quinoa; continue the process for couple of minutes, add hot water into it, stir together.
Now close the lid of pressure cooker; cook on high flame, when pressure come, reduce to low, cook for another 2-3 minutes.
Let it cool; open the lid, add chopped coriander leaves.
Transfer into serving plate or serve piping hot direct to the plate.
Yummy meal is ready; you may add extra ghee on top, you may have Curd and Pickle as side dish.