Quinoa Khichdi

Updated at: Mon, 20 May 2024 20:20:00 GMT

Step 1

Prepare the vegetables: Slice the onion, dice the tomato, and dice both the carrot and pumpkin. Sauté the aromatics: Heat ghee in a pressure cooker over medium heat. Add the mustard seeds and cumin seeds. Once they splutter, add the minced garlic and saute for about 30 seconds until fragrant. Cook the onion and tomato: Add the sliced onion to the pressure cooker and cook until softened, about 5 minutes. Then, add the diced tomato and cook for another 2-3 minutes until it becomes mushy. Add spices and vegetables: Stir in the turmeric, coriander, chili powder (if using), and garam masala (if using). Saute for 10 seconds to release the flavors. Add the diced vegetables, rinsed quinoa, and rinsed red rice. Pressure cook: Pour in the water and stir to combine. Season with salt to taste. Close the pressure cooker lid and cook for 2-3 whistles on medium heat. Let the pressure release naturally for 10 minutes before opening the lid. Serve: Fluff the rice and quinoa with a fork. Garnish with chopped fresh coriander and enjoy!

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Delicious

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Makes leftovers

Spicy

Under 30 minutes