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Moong Dal & Quinoa Khichdi

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people

Ingredients

  • 1 cup Moong Daal
  • 1 cup Quinoa
  • 3 cups + 1/4 cup Water
  • 1 cup frozen pigeon peas
  • 1/2 tsp turmeric
  • 1/2 tsp chaat masala
  • 1/4 tsp hing
  • 1 tsp minced serrano chili 1/2 chili or 1 small chili
  • 1/4 ginger paste or fresh ginger
  • Salt to taste
  • 4 tsps oil
  • 2 garlic cloves finely chopped
  • 1/2 cinnamon stick
  • 2 bay leaves
  • 1/2 tsp cumin seeds
  • 2 clove buds

Instructions

  1. In a pressure cooker add in moong daal, quinoa, water and pigeon peas. Stir well. Next, add in turmeric, chaat masala, hing, serrano chili, ginger paste and salt to taste.
  2. In a small sauce pan, prepare your oil vaghar. Heat oil over medium heat. Once oil begins to sizzle add in garlic cloves, cinnamon stick, bay leaves, cumin seeds and clove buds. Let sizzle for 1-2 minutes, then remove from heat and pour into pressure cooker.
  3. Close pressure cooker lid and place over medium heat. Let pressure go for 2 whistles (aprox 12 mins, depending on pressure cooker). Once second whistle blows, turn off heat and set aside until completely cool.
  4. Serve with mango pickle & masala chaas!

Recipe Notes

  • If you do not have hing, feel free to omit
  • You can omit the "vaghar" step, as it is not necessary. As long as you have moong dal, quinoa & water in the pressure cooker, you will have khichdi! Feel free to add in whatever spices you have on hand. I personally find that the "vaghar" gives the khichdi an extra burst of flavor.