Quinoa Khichdi Recipe in Pressure Cooker

Step 1

To prepare quinoa khichdi, start with preparing the ingredients. In a bowl add half a cup of yellow moong dal and wash it

Step 2

In another bowl wash a ¾ cup of quinoa. Wash the quinoa too until the water comes out clean. When done, keep it aside.

Step 3

In a cooker add quinoa, yellow moong dal, salt, turmeric powder, and red chili powder.

Step 4

Add 3 and a half (3 ½) cup water and mix them well.

Step 5

Now, pressure cooks the khichdi till 2 whistles. After 2 whistle turn off the heat and allow the pressure cooker to cool naturally.

Step 6

In another pan heat tablespoon of ghee. Reduce the heat.

Step 7

Add cumin seeds in the ghee and cook for a minute.

Step 8

When cumin seeds to crackle and then add chopped onions in it.

Step 9

After that add chopped green chilies, chopped ginger and saute them until the onion is golden brown.

Step 10

Add 2 whole red chilies, chopped potatoes, beans and carrots in the pan.

Step 11

With a mortar and pestle, crush 4 peppercorns and 6 cloves and add them to the pan.

Step 12

Now, cook the vegetables covered for 5-6 minutes till they are tender enough. You can add a tablespoon or two of water if required.

Step 13

After cooking vegetables add a teaspoon of coriander powder.

Step 14

Add salt to taste and mix well.

Step 15

Now, add pressure cooked quinoa khichdi (that we cooked earlieand mix all the ingredients well.

Step 16

Add water to adjust the consistency of khichdi as per your preference and allow the khichdi to cook well.

Step 17

Cover and cook for another 4-5 minutes.

Step 18

When the khichdi is cooked, turn off the heat and prepare the tempering.

Step 19

For tempering, heat a tablespoon of ghee and add few cashews in it.

Step 20

Fry the cashews/kaju and keep aside.

Step 21

Now, in the same tempering pan add a teaspoon of cumin, asafoetida and whole red chilies.

Step 22

Add this tempering/tadka in the khichdi and top it with fried cashews.

Step 23

Drizzle a teaspoon of ghee in the khichdi and serve with papad, pickles and fresh dahi/curd.