Healthy Quinoa Khichdi: A Flavorful and Nutritious Indian Comfort Food
30 minutes
1101 reads
About Healthy Quinoa Khichdi: A Flavorful and Nutritious Indian Comfort Food
Craving a comforting, healthy, and flavorful meal? This Quinoa Khichdi is a delicious twist on a classic Indian comfort food, offering a symphony of textures and tastes that will tantalize your taste buds.Imagine fluffy quinoa mingling with creamy moong dal, subtly sweet bottle gourd, and satisfying jackfruit. Aromatic spices like cumin, asafoetida, and curry leaves create an irresistible aroma, while ginger and green chilies add a gentle warmth.Perfect for any meal, this easy-to-make khichdi is a wholesome and nourishing choice that will leave you feeling satisfied and energized.
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
Vegetables
- 0.25 cup Bottle Gourd peeled and diced
- 0.25 cup Jackfruit diced
Spices and Aromatics
- 1 tsp Cumin Seeds
- 1 pinch Asafoetida hing
- 2 tbsp Onion chopped
- 1 tsp Ginger Paste
- 2 Curry Leaves
- 2 Chilies green
Instructions
- Wash the quinoa thoroughly under cold water. Soak it for 15 minutes to reduce cooking time and improve texture.
- Dry roast the moong dal in a pan over medium heat until fragrant. This enhances the nutty flavor of the dal. Then, rinse the dal under cold water.
- Peel the bottle gourd and dice it into small, even cubes.
- Dice the jackfruit into small cubes. Steam the jackfruit until tender.
- In a pot, combine the soaked and drained quinoa, rinsed moong dal, ginger paste, diced bottle gourd, and salt. Add enough water to cover the ingredients by about 2 inches. Bring the mixture to a boil, then reduce heat and simmer until the quinoa and dal are cooked through and the bottle gourd is tender.
- While the quinoa mixture is simmering, prepare the tempering. Heat the oil in a separate pan or wok over medium heat. Add the cumin seeds and asafoetida. Once the cumin seeds splutter, add the chopped onion and sauté until translucent.
- Add the steamed jackfruit, curry leaves, and green chilies to the tempering. Sauté for a minute to blend the flavors.
- Pour the cooked quinoa mixture into the pan with the tempering. Stir well to combine all the ingredients. Add the ground cinnamon. If you prefer a runnier khichdi, add a little more water at this stage. Cook for another minute to allow the flavors to meld.
- Serve the khichdi hot. Enjoy!
Recipe Notes
Good To Know
- Lightly roast the quinoa and moong dal in a dry pan until aromatic before cooking to reduce any bitterness and enhance the nutty flavor.
- Add diced carrots, peas, or spinach along with the bottle gourd for extra nutrition and color.
- For a vegan version, substitute ghee with coconut oil or olive oil for tempering.
- Leftover khichdi thickens as it cools. Add a splash of hot water or vegetable broth when reheating.
Expert Tips
- For a richer flavor, use homemade vegetable broth instead of water when cooking the khichdi.
- Adjust the spice level to your preference by adding more or less green chilies or a pinch of cayenne pepper.
- Garnish with fresh cilantro and a squeeze of lemon juice for a burst of freshness.
Storage Instructions
- Store leftover khichdi in an airtight container in the refrigerator for up to 3 days.
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Recipe Nutrition
Calories: 218kcalCarbohydrates: 17gProtein: 6gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3.6gMonounsaturated Fat: 7.2gSodium: 1710mgFiber: 4gSugar: 1g
Geeta Biswas
Articles: 919
5 Comments
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This is so tempting! Thank you.
I’m excited to try this recipe!
This looks so good! Can’t wait to cook it.
I’m loving this recipe already!
This looks so good! Can’t wait to cook it.