Quinoa khichdi is a wholesome Indian dish full of nutritional value and ayurvedic benefits. Traditionally, it is made of dal (lentils) and rice but i love making it with quinoa instead of rice. This is a one pot dish masala quinoa khichdi that i made in an instant pot but you can choose to make it in a pressure cooker as well. This has veggies in it and spices to make so delicious it won’t feel like bland healthy food. This is something I have been making at least once every 10 days and has helped me in my health journey! It is so good and pair it with your favorite condiments and enjoy this soulful meal. A delicious Vegan khichdi that is a great meal prep recipe.

Happy Cooking!

Servings: 4-6 servings 

Prep Time: 15 mins

Cooking Time: 45 mins

Total Time: 1 hour

Ingredients: 

• 1.5 tsp mustard oil

• 1 tsp peanut/veg oil

• 1 tsp cumin seeds

• 3/4 tsp fennel seeds

• 1 dry Red chilli

• 1/3 cup onion finely chopped

• 1 -2 Green chilli as per spice levels

• 1 inch Ginger cut in thin slices or grated

• 1/2 tsp turmeric powder

• 1/4 tsp hing

• 1/4 tsp coriander powder

• 1/2 tsp red chilli powder

• 1/3 cumin powder

• 1/4 tsp Black salt

• 1/2 -1tsp Salt as per taste

• 1/4 Tsp black pepper

• 1 medium tomato chopped

• 1/2-3/4 cup veggies- beans, carrots, peas

• 1/3 cup quinoa

• 1/4 cup moong dal

• 1/3 cup toor dal

• 1/4 cup chana dal

• 2.5-3 cup water

• 1-2 tbsp chopped Coriander leaves

• 1/2 tsp kasturi methi

Directions: 

1. Wash the dals and quinoa well till the water is not murky.

2. Put the Instant pot on sauté mode for about 12 -15 mins. Add mustard and peanut/veg oil.

3. Add cumin seeds, fennel seeds, chopped ginger, dried red chilli, and green chilli and cook for 2 mins till it sizzles.

4. Add chopped onions and cook for 3-5 mins till they are becoming translucent.

5. Add the spice powders- hing, coriander, cumin and turmeric & mix it in il fragrant.

6. Add the tomatoes and cook for 3-4 mins till they break down.

7. Add the vegetables and mix. Add salt, black salt and black pepper and mix.

8. Add washed quinoa and lentils (dals) and mix it in. Cook for 1-2 mins.

9. Add about 2.5 cups of water and mix.

10. Put on bean/grain mode for 12 mins and let the pressure release naturally.

11. Add chopped coriander and Kasturi methi and mix it in. If you like it more soupy, l add some more water in this step.

12. Top with condiments of your choice and serve.

Notes/Tips:

• You can make it in a pressure cooker OR cook the veggies and spices separately and add boiled quinoa and dal to it too.

• You can add any veggies you like- cauliflower and potatoes taste great too. If you are making it in an instant pot you do not need to boil it since it will cook with the lentils.

• Add water according to the consistency you like. This recipe does not give a soupy consistency. Add 1/2-3/4 cup more as per what you like.

• If you like it spicy add a couple more chillis.

• This stores well in the fridge for a few days. Add more water when you reheat it.

• You can use rice instead of quinoa if you like.