Quinoa Khichdi

Instructions

1. 1

   Rinse the quinoa and moong dal separately until the water runs clear to remove any impurities.

2. 2

   Heat the olive oil in a pressure cooker or a deep pan over medium heat. Add the mustard seeds and cumin seeds and let them sizzle until they start to pop.

3. 3

   Add the chopped onion and sauté until it turns translucent. Then add the ginger-garlic paste and cook for another minute.

4. 4

   Add the chopped carrot and bell pepper to the pan and sauté for 2-3 minutes until they start to soften.

5. 5

   Stir in the turmeric and coriander powder, and cook for a minute to release their flavors.

6. 6

   Add the rinsed quinoa and moong dal to the pan, and sauté for a couple of minutes to toast them slightly.

7. 7

   Pour in the water or vegetable broth, and add salt to taste. Stir everything together.

8. 8

   If using a pressure cooker, close the lid and cook for 3-4 whistles. If using a pan, bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the quinoa and dal are cooked through and most of the liquid is absorbed.

9. 9

   Once the khichdi is cooked, turn off the heat and let it sit for 5 minutes. Then, fluff it with a fork and stir in the lemon juice.

10. 10

    Serve the quinoa khichdi hot, garnished with fresh cilantro or herbs of your choice.