Masala Quinoa Khichdi
Masala Quinoa Khichdi is a wholesome, one-pot Indian comfort dish that beautifully blends protein-rich moong dal and quinoa with aromatic spices and seasonal vegetables.
Equipment
- Heavy-bottomed pot or Dutch oven (or pressure cooker/Instant Pot)
- Knife and chopping board
- Fine mesh sieve (for rinsing quinoa and dal)
- Grater (for ginger)
- Measuring spoons and cups
- Stirring spoon
Ingredients
Grains & Lentils
- ¾ cup quinoa (well rinsed)
- ½ cup yellow moong dal (rinsed and soaked for 15 minutes)
Vegetables
- 1 small carrot, diced
- ½ cup peas (fresh or frozen)
- 1 potato, cubed
- 1 tomato, chopped
- ½ cup spinach or kale (optional, chopped)
Aromatics
- 1 small onion, finely chopped
- 1 1-inch piece ginger, grated
- 2 garlic cloves, minced
- 1 green chili, slit
Spices
- ½ tsp cumin seeds
- ½ tsp mustard seeds
- 1 bay leaf
- 1 tsp turmeric powder
- 1 tsp coriander powder
- ½ tsp garam masala
- Salt, to taste
Fat & Liquid
- 1 tbsp ghee or coconut oil
- 3 cups water or light vegetable stock
Instructions
- Step 1: Prep and Rinse:Rinse quinoa thoroughly under running water for 1–2 minutes to remove bitterness.Rinse and soak moong dal for 15 minutes.
- Step 2: Build the Flavor Base:Heat ghee or coconut oil in a heavy-bottomed pot or pressure cooker.Add cumin seeds, mustard seeds, and bay leaf. Let them splutter.Add chopped onion and slit green chili. Sauté until onions are golden.Stir in grated ginger and minced garlic. Cook for 30 seconds until fragrant.
- Step 3: Add Spices and Tomato:Mix in turmeric, coriander powder, and a pinch of salt.Add chopped tomatoes. Cook until they break down and form a thick masala paste.
- Step 4: Add Veggies, Dal, and Quinoa:Add diced carrots, peas, and potatoes. Stir to coat with masala.Add soaked moong dal and rinsed quinoa. Mix everything thoroughly.
- Step 5: Cook:Pour in 3 cups of warm water or vegetable stock. Taste and adjust salt.Pressure Cooker Method: Close lid and cook for 2 whistles on medium heat. Let pressure release naturally.Stovetop Method: Cover and simmer for 25–30 minutes, stirring occasionally. Add more water if needed for porridge-like consistency.
- Step 6: Finish & Garnish:Stir in garam masala and greens (spinach/kale). Let rest for 5 minutes.Garnish with cilantro, a squeeze of lime, and (optional) fried onions or cashews.
Video
Notes
Cooking Tips
- Rinsing quinoa is crucial to avoid a bitter or soapy flavor.
- A 15-minute soak for dal and quinoa ensures even cooking and a creamy texture.
- Taste the cooking liquid before closing the lid—it should already be flavorful.
- Add vegetables like zucchini, beans, or bell peppers for seasonal variations.
- If you're not vegan, a spoon of ghee at the end adds richness.