Spiced Harmony Quinoa Khichdi Recipe

About this recipe

A healthy, protein-packed twist on traditional Maharashtrian khichdi, made with quinoa and spiced with medium-level Jain masalas for a delicious dinner option.

Ingredients

• 200 g Green Peas
• 250 g Carrot
• - Red Chilli
• 100 g Quinoa
• 500 ml Water
• 1 kg Yellow Moong Dal
• 250g Coriander
• 20 g Turmeric Powder
• 100 g Coriander Powder
• 500 g Ghee
• - Rock Salt

Instructions

1. Step 1: Heat ghee in a pressure cooker over medium heat and add cumin seeds. Allow them to splutter.
2. Step 2: Add diced carrots and green peas. Sauté for 2-3 minutes.
3. Step 3: Add rinsed quinoa and moong dal. Mix well.
4. Step 4: Stir in turmeric powder, red chili powder, coriander powder, and rock salt.
5. Step 5: Add 3 cups of water and mix everything well.
6. Step 6: Close the lid of the pressure cooker and cook on medium heat for 2 whistles.
7. Step 7: Allow the pressure to release naturally. Open the lid and fluff the khichdi gently with a fork.
8. Step 8: Garnish with fresh coriander leaves and serve hot.

Frequently asked questions

How can I adjust the spice level in this khichdi?

To reduce the spice level, you can decrease the amount of red chili powder or omit it entirely. If you prefer a spicier dish, consider adding finely chopped green chilies during the sautéing step along with the vegetables.

How can I ensure the khichdi has the right texture and doesn’t turn mushy?

The key to achieving the right texture is using the correct water-to-quinoa-and-dal ratio (3 cups of water for this recipe) and cooking for the recommended 2 whistles in the pressure cooker. Fluffing the khichdi gently with a fork after it’s cooked helps maintain a light texture.

Can Spiced Harmony Quinoa Khichdi be made ahead and stored?

Yes, you can prepare this khichdi ahead of time and store it in an airtight container in the refrigerator for up to 2 days. Reheat it with a splash of water on the stovetop or in the microwave to restore its texture before serving.