Quinoa Spinach Khichadi
This khichdi is high in protein, iron, and fiber, making it perfect for a light, nutritious meal.
Equipment
- 1 pressure cooker
- 1 Deep saucepan or deep pot
Ingredients
- 0.5 cup quinoa (rinsed well)
- 0.5 cup moong dal
- 150 grams spinach (rinsed well)
- 1 small onion (chopped)
- 1 tomato (chopped)
- 1/2 tsp grated ginger
- 2 green chili
- 5-6 bulb garlic
- 1 cup chopped coriander
- 2 tbsp ghee
- 1 tbsp cumin seed(jeera)
- 3 tbsp chili powder
- 1/4 tsp turmeric powder
- salt as needed
- 2 tsp coriander powder
Instructions
Step 1: prep
- Rinse and soak quinoa and moong dal together for 15–20 minutes0.5 cup quinoa (rinsed well), 0.5 cup moong dal
Step 2: making spinach puree
- In a deep pot boil some water.
- In boiling water add spinach. count for 30 sec and directly add spinach to mixer jar.150 grams spinach (rinsed well)
- Add garlic, ginger, green chili, and coriander.1/2 tsp grated ginger, 2 green chili, 5-6 bulb garlic, 1 cup chopped coriander
- make fine spinach puree.
Step 3: cooking
- In a pressure cooker or pan, heat ghee. Add cumin seeds, let them splutter.1 tbsp cumin seed(jeera), 2 tbsp ghee
- Add ginger, garlic and green chili. Add onion, sauté until soft.1 small onion (chopped), 1/2 tsp grated ginger, 2 green chili, 5-6 bulb garlic
- Add tomato and cook until soft.1 tomato (chopped)
- Add Spinach Purée
- Stir in turmeric powder, coriander powder, salt, and chili powder. Sauté for 2–3 minutes.3 tbsp chili powder, 1/4 tsp turmeric powder, 2 tsp coriander powder, salt as needed
- Add quinoa and dal. Mix well.
- Pour in water same amount as our quinoa and dal mix. Pressure cook for 4-5 whistles or cook covered until soft and mushy.
- Let it rest for a few minutes. Serve warm with curd or pickle.