Quinoa Khichdi

• Soak whole green moong dal for 1 hour

Nutrition values are AI-estimated based on ingredients.

• A large handful fresh coriander leaves
• A large handful fresh spinach leaves
• Approximately 3-4 pieces peeled and roughly chopped ginger
• Around 8-10 cloves peeled garlic
• About 3-4 cloves
• A small stick cinnamon
• A handful (roughly 5-6 pieces) green chilies
• Approximately 1-2 tablespoons Desi Ghee
• About 1 teaspoon cumin seeds
• Roughly 1 cup quinoa
• Approximately 1 cup whole green moong dal
• About 1 cup chopped bottle gourd
• Around 1 cup mixed vegetables (chopped carrots, green peas, and cauliflower florets)
• 1-2 teaspoons salt
• 1-2 teaspoons red chili powder
• Approximately 3-4 cups water
• An extra dollop Desi Ghee (for serving)

1. 1Place fresh coriander, spinach, ginger, garlic, cloves, cinnamon, and green chilies into a blender jar.
2. 2Blend the mixture into a smooth, bright green purée.
3. 3Heat a small pressure cooker on a gas stove and add Desi ghee.
4. 4Add cumin seeds to the hot cooker and allow them to splutter.
5. 5Carefully pour the prepared green purée into the cooker.
6. 6Add quinoa, soaked whole green moong dal, chopped bottle gourd, and the mixed vegetables to the cooker.
7. 7Stir the contents thoroughly.
8. 8Add salt and red chili powder to season the dish.
9. 9Pour a generous amount of water into the mixture and give it a final stir.
10. 10Seal the pressure cooker with its lid and weight.
11. 11Pressure cook for 4-5 whistles.
12. 12Once the pressure naturally releases, open the cooker.
13. 13Gently stir the cooked khichadi.
14. 14Spoon the cooked khichadi into a serving bowl.
15. 15Place a generous dollop of Desi Ghee on top of the served khichadi.

These instructions are our analysis of the original video. Watch on YouTube →