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Dal Quinoa Khichdi
A comforting Indian porridge made of rice/quinoa, lentils, vegetables, and spices.
Main Course, Side Dish
The Curry Mommy
Instant Pot (optional)
quinoa (or rice rinsed well)
moong daal, rinsed well
finely chopped vegetables (see above for a list)
garlic and ginger paste (optional)
jalapeno, blended (optional)
INSTANT POT METHOD
Turn Instant Pot to saute mode and wait until it says "HOT".
Add the ghee and wait for it to melt.
Immediately add the jeera/cumin seeds and wait a few seconds for them to pop.
Add the vegetables and saute for about 2-3 minutes.
Add the quinoa, water, salt, and turmeric. Mix well.
Now add the blended chili pepper, garlic, and ginger (optional).
Close the lid and set the vent to sealed so no air releases during the cooking process.
Manually set the Instant Pot to 10 minutes, high pressure.
Let the Instant Pot naturally cool down and allow the valve to drop before opening the lid.
Serve as is, with plain yogurt, chaas, and a salad.
Recipe Courtesy of The Curry Mommy