QUINOA AND LENTIL KHICHDI WITH CUCUMBER RAITA
5/5
Quinoa and lentil khichdi is a nutritious and flavorful Indian dish made with a combination of quinoa and lentils, cooked together with aromatic spices. It is served with refreshing cucumber raita, which adds a cooling element to the meal. This dish is not only delicious but also a great option for those looking to maintain a healthy and balanced diet.
INGREDIENTS
For Quinoa and Lentil Khichdi:
- XXX cups of quinoa
- XXX cups of split yellow lentils (moong dal)
- XXX tablespoons of ghee or oil
- XXX teaspoon of cumin seeds
- XXX cloves of garlic, minced
- XXX teaspoon of turmeric powder
- XXX teaspoon of chili powder
- XXX teaspoon of garam masala
- Salt to taste
- XXX cups of water
- Fresh cilantro leaves for garnish
For Cucumber Raita:
- XXX cups of plain yogurt
- XXX cup of grated cucumber
- XXX teaspoon of cumin powder
- XXX teaspoon of black salt
- XXX teaspoon of roasted cumin seeds
- XXX tablespoon of chopped fresh mint leaves
INSTRUCTIONS
- Rinse the quinoa and lentils separately under running water until the water runs clear.
- Soak the quinoa and lentils in water for at least 30 minutes.
- Heat ghee or oil in a pressure cooker or large pot over medium heat.
- Add cumin seeds and let them sizzle for a few seconds.
- Add minced garlic and sauté until golden brown.
- Drain the quinoa and lentils and add them to the pot.
- Stir in turmeric powder, chili powder, garam masala, and salt. Mix well.
- Add water and give it a good stir.
- If using a pressure cooker, cover the cooker and cook on medium heat for 2-3 whistles. If using a pot, cover it with a lid and cook for about 20-25 minutes or until the quinoa and lentils are cooked and soft.
- Once cooked, let the pressure release naturally before opening the cooker or pot.
- For the cucumber raita, whisk the yogurt in a bowl until smooth.
- Add grated cucumber, cumin powder, black salt, roasted cumin seeds, and chopped mint leaves. Mix well.
- Serve the quinoa and lentil khichdi hot, garnished with fresh cilantro leaves, along with cucumber raita on the side.
- Enjoy a wholesome and nutritious meal!
TIPS
- Rinse the quinoa and lentils thoroughly before cooking to remove any bitterness.
- Soak the quinoa and lentils for at least 30 minutes before cooking to reduce the cooking time.
- Customize the spice level by adjusting the amount of chili powder or adding additional spices according to your preference.
- Serve the quinoa and lentil khichdi with a side of cucumber raita to balance the flavors and add freshness to the dish.
- Feel free to add other vegetables like carrots, peas, or bell peppers to the khichdi for added nutrition and flavor.
- Leftover khichdi can be stored in the refrigerator and enjoyed as a quick and healthy meal option.
NUTRITION VALUE
- Calories: XXX
- Protein: XXX grams
- Fat: XXX grams
- Carbohydrates: XXX grams
- Fiber: XXX grams
