Confession:
I have never cooked anything with Quinoa. This is my first.
As I was scrounging around in my locked metal cabinet that serves as my pantry, I came across un unopened bag of Quinoa that I had ordered from Amazon.in before the lockdown began on March 24, 2020.
My thoughts were, I’d heard about quinoa’s super powers for decades and if things got really desperate during lockdown, well at least I’d have quinoa to fall back on.
Things aren’t really desperate, but it’s not a shopping day (we only get three a week) and there’s not much left in Vrindavan. The fruits and vegetables are usually pretty sparse. And I woke up really hungry this morning. Nothing in the frig and had to come up with something fast. This was it!
Quinoa Khichdi
Quinoa, arhar dal and Basmati rice - it's whats for breakfast.
Ingredients
Equipment
Method
- Wash and rince well the quinoa, rice and arhar dal. (you can mix them together and wash and rince together.) Drain and set aside.
- Add the coconut oil to the pressure cooker, heat, then add the cumin seeds, ginger, bay leaf and dried chili pod; stirring a few seconds 'til cumin seeds sputter.
- Add the chopped tomatoes and then the turmeric, salt and pepper; stirring a bit to mix well.
- Add the drained quinoa, rice and arhar dal, stirring to mix well.
- Add the 2.5 cups of water to the pressure cooker, cover and seal.
- Cook over medium heat for about 8 whistles.
- When it's cooled enough, uncover and stirring in the juice of half a small lemon (or lime, I can't tell the differnece in India, they both look the same.)
Notes
Lockdown lunch #28903
Quinoa Khichdi and rice
