Quinoa Khichdi

Yields: 4 servings

Prep Time: 10 minutes

Cook Time: 20-25 minutes

Ingredients:

• 1/2 cup quinoa, rinsed well
• 1/2 cup moong dal (split yellow lentils), rinsed
• 1 tablespoon ghee or oil
• 1 teaspoon cumin seeds
• 1/4 teaspoon asafoetida (hing)
• 1/2 cup chopped onion
• 1 teaspoon grated ginger
• 1 teaspoon grated garlic (optional)
• 1 cup mixed vegetables (carrots, peas, beans, cauliflower, etc.)
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust to taste)
• 1 teaspoon garam masala (optional)
• 3.5 cups water
• Salt to taste
• Fresh cilantro, chopped, for garnish

Instructions:

1. Sauté aromatics: Heat ghee or oil in a pressure cooker or pot. Add cumin seeds and let them splutter. Add asafoetida, onion, ginger, and garlic (if using). Sauté until the onion turns translucent.
2. Add vegetables and spices: Add mixed vegetables, turmeric powder, red chili powder, and garam masala (if using). Sauté for a minute or two.
3. Add quinoa and dal: Add the rinsed quinoa and moong dal. Sauté for another minute.
4. Add water and salt: Add water and salt. If using a pressure cooker, cook for 3-4 whistles. If using a pot, cover and cook until the quinoa and dal are soft and cooked through.
5. Garnish and serve: Fluff the khichdi with a fork, garnish with chopped cilantro, and serve hot with yogurt or pickle.

Estimated Nutrition Information (per serving):

• Calories: 280-320 kcal
• Protein: 10-12 grams
• Fat: 7-9 grams (depending on oil/ghee used)
• Carbohydrates: 35-40 grams
• Fiber: 6-8 grams
• Iron: Good source
• Magnesium: Good source