Quinoa Palak Khichdi

Serves 1
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Directions

  1. 1Soak quinoa and dal in water for 10 minutes.
  2. 2Soak quinoa and dal in water for 10 minutes.
  3. 3Soak quinoa and dal in water for 10 minutes.
  4. 4Make a puree of spinach and coriander.
  5. 5Make a puree of spinach and coriander.
  6. 6Make a puree of spinach and coriander.
  7. 7Cook the quinoa and dal in a cooker with salt and haldi for 3-4 whistles. The water level should be 2 inches above the dal.
  8. 8Cook the quinoa and dal in a cooker with salt and haldi for 3-4 whistles. The water level should be 2 inches above the dal.
  9. 9Cook the quinoa and dal in a cooker with salt and haldi for 3-4 whistles. The water level should be 2 inches above the dal.
  10. 10In a pan, add ghee and saute hing, curry leaves, dried red chillies, mustard, jeera, garlic, and chilli paste.
  11. 11In a pan, add ghee and saute hing, curry leaves, dried red chillies, mustard, jeera, garlic, and chilli paste.
  12. 12In a pan, add ghee and saute hing, curry leaves, dried red chillies, mustard, jeera, garlic, and chilli paste.
  13. 13Add onion and cook for 2 minutes, then add tomatoes.
  14. 14Add onion and cook for 2 minutes, then add tomatoes.
  15. 15Add onion and cook for 2 minutes, then add tomatoes.
  16. 16Add a little water and the masalas. Let the tomatoes become soft and then add the spinach puree.
  17. 17Add a little water and the masalas. Let the tomatoes become soft and then add the spinach puree.
  18. 18Add a little water and the masalas. Let the tomatoes become soft and then add the spinach puree.
  19. 19Add sugar and lemon juice. Cook for 2-3 minutes and then add the cooked quinoa dal mixture.
  20. 20Add sugar and lemon juice. Cook for 2-3 minutes and then add the cooked quinoa dal mixture.
  21. 21Add sugar and lemon juice. Cook for 2-3 minutes and then add the cooked quinoa dal mixture.
  22. 22Cover and cook for another 10 minutes, adding water to adjust the consistency if needed.
  23. 23Cover and cook for another 10 minutes, adding water to adjust the consistency if needed.
  24. 24Cover and cook for another 10 minutes, adding water to adjust the consistency if needed.

Ingredients

  • 1 cup Quinoa
  • 1 cup Quinoa
  • 1 cup Quinoa
  • 1 cup Yellow Moong
  • 1 cup Yellow Moong
  • 1 cup Yellow Moong
  • 0.5 cup Green Moong
  • 0.5 cup Green Moong
  • 0.5 cup Green Moong
  • 2 cups Spinach
  • 2 cups Spinach
  • 2 cups Spinach
  • 0.5 cup Coriander
  • 0.5 cup Coriander
  • 0.5 cup Coriander
  • 2 cloves Garlic
  • 2 cloves Garlic
  • 2 cloves Garlic
  • 3 Green Chillies
  • 3 Green Chillies
  • 3 Green Chillies
  • 1 Onion
  • 1 Onion
  • 1 Onion
  • 2 Tomatoes
  • 2 Tomatoes
  • 2 Tomatoes
  • 1 tsp Jeera
  • 1 tsp Jeera
  • 1 tsp Jeera
  • 1 tsp Mustard seeds
  • 1 tsp Mustard seeds
  • 1 tsp Mustard seeds
  • 1 tsp Red Chilli Powder
  • 1 tsp Red Chilli Powder
  • 1 tsp Red Chilli Powder
  • 1 tsp Haldi
  • 1 tsp Haldi
  • 1 tsp Haldi
  • Salt
  • Salt
  • Salt
  • 1 tsp Garam Masala
  • 1 tsp Garam Masala
  • 1 tsp Garam Masala
  • 1 tsp Coriander Powder
  • 1 tsp Coriander Powder
  • 1 tsp Coriander Powder
  • 1 pinch Hing
  • 1 pinch Hing
  • 1 pinch Hing
  • 5 Curry Leaves
  • 5 Curry Leaves
  • 5 Curry Leaves
  • 2 Dried Red Chilli
  • 2 Dried Red Chilli
  • 2 Dried Red Chilli
  • 1 Lemon (Juice)
  • 1 Lemon (Juice)
  • 1 Lemon (Juice)
  • 1 tsp Sugar
  • 1 tsp Sugar
  • 1 tsp Sugar
  • 1 tsp Ghee
  • 1 tsp Ghee
  • 1 tsp Ghee
  • Water
  • Water
  • Water

Equipment

Pressure cookerPanBlender

Tips

  • Serve with Greek Yogurt for extra protein.
  • Enjoy with nimbu ka achaar (lemon pickle).