Spiced Lentil Quinoa Khichdi Recipe

About this recipe

A hearty, protein-packed vegan khichdi with lentils, quinoa, and aromatic spices, inspired by traditional Indian flavors but tailored for weight loss and high nutritional value.

Ingredients

• 100 g Quinoa
• - Lemon Juice
• - Onion
• 250g Garlic
• 250g Ginger
• 250g Green Chilli
• 250g Coriander
• 500 g Tomato - Hybrid
• 500 ml Water
• 20 g Turmeric Powder
• 100 g Coriander Powder
• 100g Garam Masala
• 200 ml Mustard Oil
• 10G Salt
• - Cumin Seed

Instructions

1. Heat mustard oil in a heavy-bottomed pan or pressure cooker over medium heat.
2. Add cumin seeds and let them splutter. Then add chopped onions and sauté until translucent.
3. Add minced garlic, grated ginger, and slit green chilies. Sauté for 2 minutes until fragrant.
4. Add chopped tomatoes and cook until soft and oil begins to separate.
5. Mix in turmeric powder, coriander powder, and garam masala. Cook for 1 minute.
6. Add diced carrots, chopped green beans, quinoa, and red lentils. Stir well to coat with spices.
7. Pour in water and season with salt to taste. Bring the mixture to a boil.
8. Lower the heat, cover, and simmer for 20-25 minutes, stirring occasionally, until the quinoa and lentils are fully cooked and the khichdi has a creamy consistency.
9. Garnish with chopped coriander leaves and a squeeze of fresh lemon juice before serving.