Quinoa Khichdi / Porridge
Quinoa khichdi is a variation of the traditional Indian dish made with quinoa instead of rice. It's a nutritious and delicious dish that's easy to prepare and suitable for a Zone Diet. This dish is gluten-free as well as high in protein, fiber, and various micronutrients such as magnesium, potassium, and iron, vitamins and more.
Equipment
- 1 Hot Pot
Ingredients
- 1/2 cup mung dal split yellow lentils
- 1 tablespoon ghee clarified butter
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- Salt to taste
- 2 cups water
- Chopped vegetables such as carrots peas, and bell peppers (optional)
- 1/2 cup Yogurt
Instructions
- Rinse the quinoa and mung dal separately in running water and soak them in water for 30 minutes.
- Heat ghee in a pressure cooker or a deep pot over medium heat.
- Add cumin seeds and let them splutter.
- Add the soaked quinoa and mung dal and sauté for 2-3 minutes.
- Add turmeric powder, coriander powder, cumin powder, and salt. Mix well.
- Add chopped vegetables (if using) and sauté for another 2-3 minutes.
- Add 2 cups of water and mix well.
- Close the lid of the pressure cooker or pot and cook for 2 whistles or 15-20 minutes until the quinoa and dal are fully cooked and the khichdi is of a porridge-like consistency.
- Serve hot with a side of plain yogurt.
Notes
Remember to always consider the portion size and balance of macronutrients (carbs, protein, and fat) when preparing and consuming meals on the Zone Diet.