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Quinoa Khichdi in a Pressure Cooker – Easy Vegetarian Recipe

Pressure cooker quinoa khichdi is a vegetarian dish that's easy to make, full of flavor, and family style. Made with quinoa, yellow moong dal, and tons of veggies, this creamy and rich khichdi is a one pot meal that the whole family will love.

Instant Pot Quinoa Khichdi is an easy switch, just follow the same steps, but cook it for 4 minutes on high pressure with a 10 minute pressure release!

Watch our recipe video for step by step instructions on how to make Quinoa Khichdi. We’ve included demonstrations and pro tips to help you out in the kitchen! For Khichdi calories and nutrition information, see the recipe card below.

Prep Time10 minsCook Time45 minsTotal Time55 mins
DifficultyBeginner

Ingredients:

Khichdi:
Quinoa - 3/4 cup
Yellow Mung Dal - 3/4 cup
Oil / Ghee - 2 tbsp
Mustard Seeds - 1 tsp
Cumin Seeds - 1 tsp
Bay Leaf - 1 qty
Onion - 1, chopped
Ginger - 1 inch, finely chopped
Garlic - 3 cloves, finely chopped
Green Chilies - 2, finely chopped
Asafoetida / Hing - 1/4 tsp
Tomatoes - 3, chopped
Turmeric Powder - 1/2 tsp
Red Chili Powder - 1/2 tsp
Salt - 2 big pinches
Pepper - to taste
Green Beans - 1 cup, chopped
Carrots - 1 cup, chopped
Green Peas - 1 cup
Water - 5 cups
Lemon Juice - 2 tbsp
Cilantro Leaves - 1/4 cup, chopped
Garnish:
Carrot - 1, grated
Green Chili - 1/2, finely chopped
Cilantro Leaves - 1 tbsp
Lemon - 1 squeeze
Ghee - 1tsp garnish

Instructions:

1) Thoroughly rinse 3/4 cup quinoa and 3/4 cup yellow mung dal under water until it runs completely clear.

2) Transfer the quinoa and dal to a large bowl. Cover them completely with water and set aside to soak for 30 minutes (optional).

PRO TIP: While soaking, prepare your other ingredients!

3) Drain the dal and quinoa and set aside.

4) In a 5 Liter pressure cooker over medium/high heat, add 2 tbsp oil or ghee.

5) After heating, add 1 tsp mustard seeds, 1 tsp cumin seeds, and 1 bay leaf.

6) Sauté for about 1 minute until the seeds begin to crackle and the cumin turns to a darker color.

7) Add 1 chopped onion, 1 inch finely chopped ginger, 3 cloves finely chopped garlic, 2 finely chopped green chilis, and 1/4 tsp asafoetida / hing powder.

8) Mix well and sauté for about 5 minutes, or until the onion turns translucent.

9) Add 3 chopped tomatoes, 1/2 tsp turmeric powder, 1/2 tsp red chili powder, 2 big pinches of salt, and pepper to taste.

10) Mix well and sauté for about 7 minutes. The tomatoes should be completely mashed.

11) Add the soaked quinoa and dal, 1 cup chopped green beans, 1 cup green peas, 1 cup chopped carrots, and 5 cups of water. Mix thoroughly.

PRO TIP: Do not overfill your pressure cooker. To be safe, it should not be over 2/3rds full.

12) Seal pressure cooker, bring to full pressure and cook for 3 whistles.

13) After the 3rd whistle, turn off the heat and let the pressure release naturally (about 15 minutes).

14) Once finished, mix thoroughly.

15) Add 1/4 cup chopped cilantro leaves and 2 tbsp of lemon juice. Mix well.

16) Transfer Khichdi to a serving bowl. Add 1 tsp ghee, grated carrot, chopped cilantro, finely chopped green chili, and lemon to garnish.

17) Serve hot!

Ingredients

Khichdi:
 Quinoa - 3/4 cup
 Yellow Mung Dal - 3/4 cup
 Oil / Ghee - 2 tbsp
 Mustard Seeds - 1 tsp
 Cumin Seeds - 1 tsp
 Bay Leaf - 1 qty
 Onion - 1, chopped
 Ginger - 1 inch, finely chopped
 Garlic - 3 cloves, finely chopped
 Green Chilies - 2, finely chopped
 Asafoetida / Hing - 1/4 tsp
 Tomatoes - 3, chopped
 Turmeric Powder - 1/2 tsp
 Red Chili Powder - 1/2 tsp
 Salt - 2 big pinches
 Pepper - to taste
 Green Beans - 1 cup, chopped
 Carrots - 1 cup, chopped
 Green Peas - 1 cup
 Water - 5 cups
 Lemon Juice - 2 tbsp
 Cilantro Leaves - 1/4 cup, chopped
Garnish:
 Carrot - 1, grated
 Green Chili - 1/2, finely chopped
 Cilantro Leaves - 1 tbsp
 Lemon - 1 squeeze
 Ghee - 1tsp garnish

Directions

1

1) Thoroughly rinse 3/4 cup quinoa and 3/4 cup yellow mung dal under water until it runs completely clear.

2

2) Transfer the quinoa and dal to a large bowl. Cover them completely with water and set aside to soak for 30 minutes (optional).

PRO TIP: While soaking, prepare your other ingredients!

3

3) Drain the dal and quinoa and set aside.

4

4) In a 5 Liter pressure cooker over medium/high heat, add 2 tbsp oil or ghee.

5

5) After heating, add 1 tsp mustard seeds, 1 tsp cumin seeds, and 1 bay leaf.

6

6) Sauté for about 1 minute until the seeds begin to crackle and the cumin turns to a darker color.

7

7) Add 1 chopped onion, 1 inch finely chopped ginger, 3 cloves finely chopped garlic, 2 finely chopped green chilis, and 1/4 tsp asafoetida / hing powder.

8

8) Mix well and sauté for about 5 minutes, or until the onion turns translucent.

9

9) Add 3 chopped tomatoes, 1/2 tsp turmeric powder, 1/2 tsp red chili powder, 2 big pinches of salt, and pepper to taste.

10

10) Mix well and sauté for about 7 minutes. The tomatoes should be completely mashed.

11

11) Add the soaked quinoa and dal, 1 cup chopped green beans, 1 cup green peas, 1 cup chopped carrots, and 5 cups of water. Mix thoroughly.

PRO TIP: Do not overfill your pressure cooker. To be safe, it should not be over 2/3rds full.

12

12) Seal pressure cooker, bring to full pressure and cook for 3 whistles.

13

13) After the 3rd whistle, turn off the heat and let the pressure release naturally (about 15 minutes).

14

14) Once finished, mix thoroughly.

15

15) Add 1/4 cup chopped cilantro leaves and 2 tbsp of lemon juice. Mix well.

16

16) Transfer Khichdi to a serving bowl. Add 1 tsp ghee, grated carrot, chopped cilantro, finely chopped green chili, and lemon to garnish.

17

17) Serve hot!

Quinoa Khichdi in a Pressure Cooker – Easy Vegetarian Recipe
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2 reviews on “Quinoa Khichdi in a Pressure Cooker – Easy Vegetarian Recipe”

Laurie says:

Very easy, so flavorful, highly recommend

Adam says:

This is definitely one of my favorite new recipes recently. Very yummy!

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