- Updated: October 29, 2020
Khichdi is an Indian style vegetarian lentil and rice dish.
Quinoa Khichdi is a nutritious type of khichdi dish prepared with quinoa in place of rice and lentils and mung beans.
Quinoa is the seed of the Chenopodium quinoa plant originating from South America and is not a grain. However, it is similar in nutrients and eaten the same way as cereal grains.
The quinoa should be well rinsed before cooking it to remove the outer coating, called saponin, which can leave a bitter taste. Some brands do this before packaging their quinoa and will then label them as pre-washed. But it is better to do it again at home just to make sure the saponin is fully washed away.
Quinoa seeds are cooked in the same way as rice, and have a sweet, nutty flavour and texture. When they are cooked, they appear translucent with the germ ring visible along the outer edge of the grain.
Note:
Tsp = tablespoon
Chopped = chopped or cut into ½ cm pieces
How to make quinoa khichdi
1. Take ½ cup quinoa in a fine strainer and rinse well in running water. Soak quinoa in water for 5 – 10 minutes and set aside in the fine strainer. Rinse ½ cup moong dal and set aside.
2. Heat 1½ tsp oil in a pan. Add ½ tsp fennel seeds, ¼ tablespoon black pepper powder, ¼ tsp finely chopped ginger and 1 tsp chopped green chili. Add a pinch of asafoetida (optional).
3. Stir and sauté on a low flame until the fennel seeds begin crackling,
4. Then add the quinoa and dal at the same time slightly toasting them on a low flame.
5. Sauté for about half a minute.
6. Next add 1 chopped onion and curry leaves.
7. Stir and sauté on a low to medium flame.
8. Sauté till the onions become translucent. Sprinkle some turmeric.
9. Then add 1 to 1¼ cups of water.
10. Stir and stew for a minute or two on low flame.
11. Then add and mix tomato, chopped carrots, chopped french beans and ½ cup frozen peas.
12. Stew on a low flame for two minutes.
13. Add salt and stir well.
14. Cover the pan with its lid and simmer on a low flame till the quinoa seeds are cooked.
15. Stir the khichdi once or twice while it is simmering.
16. When all the water has been absorbed and the grains appear translucent and cooked, remove the lid, and switch off the flame. It will take about 20 minutes for the quinoa to cook.
17. Add 2 – 4 tbsp chopped coriander leaves. Squeeze some lime or lemon juice into the khichdi.
18. Give a quick stir and serve vegetable quinoa khichdi hot or warm. Serve with unsweetened yogurt (optional).
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 60 mins
Cuisine inspiration: Indian
Ingredients
½ cup quinoa
½ cup moong dal (split mung beans) or chana dal (split chickpeas)
1½ tablespoon oil
1 medium to large size onion
¼ tablespoon finely chopped ginger
¼ to ½ tablespoon turmeric
¼ tablespoon black pepper powder – optional
1 tablespoon chopped green chillies – optional
1 pinch asafoetida (hing) – optional
10 to 15 curry leaves
½ tablespoon cumin seeds or fennel seeds
1 tomato – cut into 4 quarters
1 small to medium carrot chopped – optional
½ cup French beans or long beans
½ cup frozen peas
1 to 2 cups water – to adjust as required
2 to 4 tablespoons chopped coriander leaves (cilantro leaves)
½ tablespoon salt – to adjust as required