Lentil Quinoa Veggie Bowl - Quinoa Khichdi
Cook time
Total time
Serves: 6
  • 1 cup dry quinoa, rinsed with water
  • ¼ cup green moong dal
  • ¾ cup yellow moong dal
  • 3 Tbsp Crushed peanuts
  • ¾ cups eggplant, chopped fine
  • ½ cup green peas
  • ¼ cup carrots, finely chopped
  • ¼ cup red onion, finely chopped
  • Handful spinach, chopped
  • 5 garlic cloves, grounded
  • ½ tsp ginger paste
  • 1 tsp garlic, chopped plus additional for tempering
  • 1 tsp ginger, chopped
  • 5 Green chili, grounded or in paste form
  • ½ tsp green chili, chopped plus additional for tempering
  • Salt to taste
  • Pinch of asafoetida
  • ¼ tsp red chili powder
  • 1 tsp coriander powder
  • ½ tsp turmeric powder
  • 6 Tbsp oil or ghee for tempering
  • 1 Tbsp cumin seeds for tempering
  • Cilantro leaves for tempering
  • Yogurt (optional)
  1. In a pot, thrown in all the ingredients and to it add 4 cups of water.
  2. If cooking in pressure cooker, close the lid and let it cook on low-medium heat. Let it whistle 4-5 times. Turn off the gas and let it sit until all the steam escapes by itself. Open and check. At this point you might need to add another 3 cups of water. Mix and adjust salt, green chili, garlic or ginger. Let it cook uncovered for few more minutes until you achieve desired consistency.
  3. If cooking in pot, cover and bring to a boil. Lower the heat and let it cook for 45 mins to an hour and keep stirring occasionally to prevent it from sticking. Taste and adjust salt, green chili, garlic or ginger if necessary. If in between cooking it starts getting too dry, add water. Serve in big bowls with tempered oil and chilled yogurt.
Tempered oil
  1. Add oil or ghee in a small pan. Once hot, add cumin seeds, garlic, green chili and chopped cilantro.
Recipe by Naive Cook Cooks at https://www.naivecookcooks.com/lentil-quinoa-veggie-bowl-quinoa-khichdi/