Quinoa Khichdi
Servings - 2 - 3
INGREDIENTS

Split mung beans - 80 grams
Who red lentils - 50 grams
Water - 800 milliliters
Washed quinoa - 80 grams
Water - 900 milliliters
Salt - 1/2 teaspoon
Turmeric - 1 teaspoon
Red chili - 1/2 teaspoon
Ghee - 35 grams
Asafoetida - 1/8 teaspoon
Cumin - 1 teaspoon
Bay leaf - 1
Garlic - 1 tablespoon
Ginger - 1 tablespoon
Onions - 110 grams
Tomato - 130 grams
Carrot - 130 grams
Green peas - 130 grams
Water - 120 milliliters
Lemon juice - 1 tablespoon
Coriander - 2 tablespoons
PREPARATION
1. Take a bowl and place a stainer on it.
2. Add 80 grams split mung beans, 50 grams whole red lentils and wash it with water.
3. Transfer this into a bowl, add 800 milliliters water and soak for 30 minutes.
4. Take a pressure cooker, add soaked lentils, 80 grams washed quinoa, 900 milliliters water, 1/2 teaspoon salt, 1 teaspoon turmeric, 1/2 teaspoon red chili and cover it with lid.
5. Cook until you hear 2 whistles.
6. Open the lid and remove it from heat.
7. Heat 35 grams ghee in a heat skillet, add 1/8 teaspoon asafoetida, 1 teaspoon cumin, 1 bay leaf, 1 tablespoon garlic, 1 tablespoon ginger and stir for 2 - 3 minutes.
8. Then, add 110 grams onions and fry till translucent or until it turns golden brown in color.
9. Now, add 130 grams tomato and saute until it turns soft and pulpy.
10. Cook for 5 - 7 minutes on medium heat.
11. Add 130 grams carrots, 130 grams green peas and mix it well.
12. Then, add 120 milliliters water and mix it well.
13. Cover it with lid and cook for 10 - 15 minutes on medium heat.
14. Open the lid and give it a nice stir.
15. Now, add the cooked dal in it and mix it well.
16. Add 1 tablespoon lemon juice, 2 tablespoons coriander and mix it well.
17. Cook for 5 - 7 minutes on medium heat.
18. Remove it from heat.
19. Garnish with coriander.
20. Serve hot.
