What’s needed to make quinoa khichdi?
Here’s all you need to make quinoa dal khichdi. Today, I am sharing another main course quinoa recipe which is a very tasty Indian-style quinoa recipe called quinoa khichdi. Khichdi is a one-pot dish that is made by cooking rice and lentils together. In this recipe, we will use quinoa instead of rice. If you want to make traditional Indian khichdi don’t miss to try out my toor dal khichdi and moong dal khichdi recipe. This dish is a wholesome comfort food and a perfect one-pot meal for busy days.
Ingredient notes and substitute suggestions
Quinoa: I have used white quinoa, you can use whichever variety of quinoa you have. Lentils and beans: Generally yellow mung beans (yellow moong dal) are used to make khichdi. I have added red lentils (masoor dal) too. You can also use arhar dal (pigeon peas), split green mung beans, split black lentils, or brown lentils but then use a pressure cooker to make khichdi as these lentils and beans take a very long time to get cooked in a regular pot. Onion: Red onion is the best for Indian recipes but you can also use yellow onion if you don’t have red. Mixed vegetables: Usually vegetables like potato, green peas, green beans, carrots, and cauliflower are added to khichdi. Feel free to use mixed vegetables of your choice. Frozen vegetables can be used too. You can also make khichdi without the vegetables. Lime juice: I prefer using lime juice in Indian recipes but you can add lemon juice too. Tomato: Use a juicy red tomato in khichdi. Whole spices: I have tempered khichdi with whole cumin seeds only. You can also use black mustard seeds, bay leaf, and black peppercorns. Fresh curry leaves can also be added to flavor it. Powdered spices: The most commonly used spice powders in Indian home kitchens are turmeric powder, coriander powder, red chili powder, and asafoetida. I have also used these spices only. You can also add cumin powder and garam masala. All the basic spices used in this recipe are easily available in every Indian grocery store and online too. Cooking oil: Feel free to use the cooking oil of your choice. Vegetable oil, mustard oil, olive oil, avocado oil, or canola oil, all are fine. Non vegans may also use ghee to make khichdi.
Other ingredient details and nutritional information are shared in the recipe card.
How to make (step-by-step process)?
To make this masala quinoa khichdi recipe, just follow the easy step-by-step instructions given below: Step 1: Mix red lentils and yellow mung beans in a large bowl. Rinse well with water and then soak in water while you do the other preparation i.e. for at least 10 minutes. Steps 2 and 3: Roughly crush green chilies, ginger, and garlic in a mortar and pestle. You can also make their paste in a grinding jar if you don’t have a mortar and pestle. Step 4: Heat oil in a pan. Add cumin seeds and asafoetida. Let the cumin seeds splutter for a few seconds. Step 5: Add chopped onion and cook until the onion turns translucent. Step 6: Add crushed green chilies, ginger, and garlic. Saute for 30 seconds or until the raw smell of ginger garlic goes away. Step 7: Add turmeric powder, red chili powder, coriander powder, and ground black pepper. Saute for a few seconds, Step 8: Add chopped tomatoes and salt. Step 9: Cook until tomatoes turn soft and mushy. Step 10: Add chopped vegetables and saute for 1-2 minutes. Step 11: Discard the water of the soaked lentils and add to the pan along with rinsed quinoa. Step 12: Saute for a minute. Step 13: Add water and mix. Steps 14 and 15: Cook covered for around 25 minutes. Once cooked, remove the lid and give a good stir. Step 16: Add lime juice and chopped cilantro. Mix Your healthy quinoa khichdi with vegetables is ready to be served.
Serving quinoa khichdi
Serve quinoa khichdi hot. Khichdi is generally considered incomplete with a dollop of ghee on top. You can also add butter. Vegans may serve it without ghee or butter. This quinoa masala khichdi is a complete meal in itself and doesn’t need a side dish with it. But if you want, serve simple side dishes like kachumber salad, Indian onion salad, spicy Indian potato salad, mint chutney, any Indian pickle, or toasted popadums on the side. You can also serve a dry sabzi like aloo beans, aloo matar, or bhindi masala with it to make a more wholesome meal.
Storing, freezing, and reheating
Store the leftover khichdi in an airtight container and refrigerate. It will be fine for 3-4 days. It also freezes well. To freeze, transfer to an airtight, freezer-safe container and freeze for 3 months. To reheat either microwave or reheat covered in a pan on the stovetop. Add some warm water while reheating, if the khichdi has thickened. Thaw the frozen khichdi before reheating.
Recipe tips, tricks, and variation suggestions
You don’t need to use both lentils in this recipe. Either of them can be used too. I have used a regular pot to cook khichdi, to fasten the process use a pressure cooker. Add only 2.5 cups of water if cooking in the pressure cooker. I have used carrots, French beans, and peas in this khichdi. You can use your favorite vegetables. Some other vegetables that taste good in khichdi are cauliflower, potatoes, broccoli, and spinach. Khichdi can be made without vegetables too. Adjust the amount of water depending on the consistency of khichdi you prefer. Khichdi is generally served with a dollop of ghee on top. If you are not a vegan, do that, this dish will taste even better.
Frequently asked questions
More easy vegan Indian recipes
If you enjoyed this quinoa khichdi recipe and want to try more easy Indian recipes then the following links are worth checking out:
More Indian quinoa recipes
If you are looking for more ideas to cook quinoa in Indian style then don’t miss to check out my recipes for quinoa pulao and curried quinoa with vegetables.
If you liked this recipe, please leave a star rating ⭐⭐⭐⭐⭐ in the recipe card below. You can also follow me on Instagram, Youtube, and Pinterest.
Recipe
