Quinoa Khichdi in a Pressure Cooker – Easy Vegetarian Recipe

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

17) Serve hot!