Quinoa Vegetable Khichdi Recipe

About this recipe

Quinoa Vegetable Khichdi is a wholesome and nutritious dish perfect for a united family looking for a hearty Indian meal. Packed with protein-rich quinoa and vibrant vegetables, this diabetic-friendly khichdi is light yet satisfying. Flavored with aromatic spices and topped with fresh coriander, this dish is easy to digest and ideal for any time of the day. With minimal preparation and cooking, it brings together the comfort of traditional khichdi with a modern twist, making it a delicious choice for health-conscious individuals.

Ingredients

• 100 g Quinoa
• 1 kg Yellow Moong Dal
• 500 g Tomato - Hybrid
• 500 g Capsicum Green
• 200 ml Ghee
• 250 g French Beans
• 50 g Asafoetida Powder
• 1 pc (approx. 500 g to 800 g) Cabbage
• 100 g Coriander Leaves
• 50G Green Chilies
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Rinse the quinoa and moong dal thoroughly and set aside.
2. 2. Heat ghee in a large pan over medium heat. Add cumin seeds and asafoetida, allowing them to sizzle for 30 seconds.
3. 3. Add the chopped green chilies, turmeric powder, and red chili powder. Stir for a few seconds to release the flavors.
4. 4. Add the chopped tomatoes, green beans, cabbage, and bell peppers. Cook for 5-6 minutes until the vegetables begin to soften.
5. 5. Add the rinsed quinoa and moong dal to the pan. Stir well to combine all ingredients.
6. 6. Add enough water to cover the mixture and season with salt. Bring to a boil, then reduce the heat to low, cover, and let it simmer for 20 minutes or until the quinoa and dal are cooked through.
7. 7. Once cooked, fluff the khichdi gently with a fork. Adjust seasoning if needed.
8. 8. Garnish with fresh coriander leaves and serve hot. Enjoy your wholesome Quinoa Vegetable Khichdi!