Khichadi
A comforting, nutrient-packed blend of mung beans, quinoa, and veggies for a wholesome, flavorful meal!
Prep Time
15 minutes
COOK Time
25 minutes
TOTAL Time
40 minutes
Khichadi
This hearty Khichadi combines mung beans, quinoa, and vegetables for a wholesome, nutrient-packed meal. With a blend of aromatic spices, it’s perfect for boosting immunity and supporting overall health.
Ingredients (Serves 3 - 4)
- 1 cup split Mung Beans, rinsed and soaked
- 1 cup quinoa, rinsed and soaked
- 1 tablespoon ginger, grated
- 3 cups of mixed vegetables (carrot, celery, spinach, and zucchini)
- The following spices: 2 teaspoons cumin powder, 2 teaspoons turmeric powder, 1 teaspoon asafoetida, 1 tablespoon dried fenugreek leaves, 1 cinnamon stick, 1 black cardamom, 1 tablespoon kalonji (nigella seeds)
- 5 cups water
- Salt and pepper to taste
- Cilantro to garnish
- ¼ lime wedge to garnish
Directions
- Start by adding the soaked mung beans, quinoa, and grated ginger to your Instant Pot. Toss in the mixed vegetables, kalonji (nigella seeds), cumin powder, turmeric powder, cinnamon stick, asafoetida, and a good pinch of salt.
- Pour in 5 cups of warm water, depending on how thick or soupy you want the final dish.
- Secure the lid on the Instant Pot and set it to the pressure cook setting. Cook for 20-30 minutes.
- Once the cooking time is up, let the mixture cool slightly. If you find it’s a bit thicker than you’d like, stir in an extra cup of warm water to reach your preferred consistency.
- To finish, garnish with a handful of fresh cilantro and a squeeze of lime juice. Serve up and enjoy!