Créé avec l’IA
Quinoa Khichdi
35 min Moyen
Ingrédients
4 Portions
- quinoa1 cup
- moong dal1/2 cup
- carrot1 whole
- bell pepper1 whole
- onion1 whole
- ginger-garlic paste1 teaspoon
- turmeric1/2 teaspoon
- coriander powder1 teaspoon
- saltto taste
- water or vegetable broth4 cups
- olive oil2 tablespoons
- mustard seeds1 teaspoon
- cumin seeds1 teaspoon
- lemon1/2 juiced
Instructions
- 1
Rinse the quinoa and moong dal separately until the water runs clear to remove any impurities.
- 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
Add the chopped onion and sauté until it turns translucent. Then add the ginger-garlic paste and cook for another minute.
- 4
Add the chopped carrot and bell pepper to the pan and sauté for 2-3 minutes until they start to soften.
- 5
Stir in the turmeric and coriander powder, and cook for a minute to release their flavors.
- 6
Add the rinsed quinoa and moong dal to the pan, and sauté for a couple of minutes to toast them slightly.
- 7
Pour in the water or vegetable broth, and add salt to taste. Stir everything together.
- 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.
