California Quinoa Khichdi

California Quinoa Khichdi

Features: Low glycemic index, with protein rich quinoa and mung beans, calcium and iron rich greens, and Indian home/comfort food taste! 

1 cup Quinoa
1 cup Mung dal
4 ½ to 5 cups Water
1 tsp cumin/coriander powder
1 tsp garam masala
1 1/2 tsp salt
1/4 tsp cayenne pepper
1/4 tsp turmeric
Optional pinch asafetida
 2 tsp canola or sesame oil
1/2 tsp whole cumin seeds
¼ tsp mustard seeds
1 medium chopped tomato
1/2 cup chopped arugala or kale or mustard greens
Coriander (cilantro) for garnish

  1. Measure and rinse mung dal, add 1 cup water and discard rinse water
  2. Add quinoa and water to mung dal so there is a total of 4 ½ cups of water
  3. Bring to boil on stove and then lower heat, stir several times, until both grains plump up. Keep heat on low while you add the rest of the ingredients and add water as needed so the mixture doesn’t stick.
  4. In a small pot or large spoon that you can put on the stove, heat oil, then add mustard seeds. After 20 seconds or so, add whole cumin seeds. After the mustard seeds pop but before the cumin seeds burn, add them to the pot with the grains
  5. Add cumin/coriander powder, garam masala, salt, cayenne pepper, turmeric, and asafetida to main pot
  6. Add tomato and greens, add more salt to taste if needed
  7. Top with coriander (cilantro) and eat with Soy Yogurt Kadhi

Serves 4

3 responses to “California Quinoa Khichdi

  1. First time here to your website, lovely collection of recipes and articles.

  2. How long should you have the quinoa and mung daal cooking for?

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