Quinoa Khichdi
Quinoa, arhar dal and Basmati rice - it's whats for breakfast.
Servings 6
Calories 101kcal
Equipment
- Pressure Cooker
Ingredients
- 1 tbsp Coconut oil Use any oil or ghee if you want
- 2 tsp Ginger Grated or tube
- 1 Bay leaf Indian Bay leaf
- 1 Mathania lal Chili, dried Optional
- 1/2 tsp Cumin seeds
- 1 Tomato Chopped
- 1/4 cup Basmati rice
- 1/4 cup Quinoa
- 1/4 cup Ardar dal (pigeon peas, dried)
- 1 tsp Turmeric powder
- 1 tsp Celtic sea salt I ran out of Himalayan pink; use whatever.
- 1/2 tsp Black pepper Fresh ground
- 2.5 cups Water
- 1/2 Lemon or lime, squeezed
Instructions
- 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
Nutrition
Serving: 1cup | Calories: 101kcal | Carbohydrates: 16g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Sodium: 400mg | Potassium: 107mg | Fiber: 2g | Sugar: 1g | Vitamin A: 193IU | Vitamin C: 3mg | Calcium: 14mg | Iron: 1mg