Quinoa Khichdi (Quinoa & Lentils)

Ingredients

• ½ cup moong dal (/skinned mung lentils or use red lentils)
• ½ cup quinoa
• 1½ to 2 tablespoon ghee (or extra virgin coconut oil (divided))
• 10 whole cashews (- split them if you want, optional)
• ¾ teaspoon cumin seeds
• 1½ teaspoon ginger grated (or 2 tsp minced)
• 1 small tomato (or 4 to 5 cherry tomatoes, deseed & chop – optional)
• 1½ to 2 cups mixed vegetables ((carrot/butternut squash/ pumpkin + green beans + green peas))
• ¼ teaspoon turmeric
• ¼ to ½ teaspoon Kashmiri red chili powder ((or use 1 slit green chili + black pepper))
• ½ to ¾ teaspoon sea salt
• 3 cups water ((+ ¼ cup hot water to adjust))
• 2 tablespoons Lemon juice to serve
• 3 to 4 cups baby spinach (125 grams chopped or 2 tbsps coriander leaves)
• 1 dried red chili (broken)
• ¼ to ½ teaspoon black pepper (freshly cracked + ⅛ tsp hing/asafoetida (optional))

Steps

1. Add dal and quinoa to a colander and rinse directly under running water for 2 to 3 mins.
2. Add half of the ghee to the steel insert of your instant pot and press saute button. Add cashews and fry them until light golden. Remove and reserve aside to garnish.
3. Add cumin seeds and ginger across the sides. When they begin to sizzle, add green chili (optional), tomatoes, carrots, beans & green peas.
4. Saute for 2 to 3 minutes and stir in salt, chili powder and turmeric. Add the rinsed dal and quinoa, followed by water.
5. Cover the pressure cooker and press porridge button and set the timer to 4 mins (high pressure). After 10 mins, release the pressure manually & add the chopped spinach if using.
6. Cook on saute button for 1 minute, until the spinach wilts.
7. Optional – On a medium flame, heat the remaining ghee in a small pan. Add broken red chili and let it fry for 30 to 60 seconds. Add the crushed black pepper & asafoetida (if using). Pour ¼ cup water and bring to a rolling boil. Turn off and stir into the quinoa khichdi.
8. Adjust salt and squeeze lemon juice to taste before serving. Garnish with cashews.
9. Rinse moong dal thrice and soak in boiling hot water for 30 mins. Cook with the same water for 15 minutes, discarding froth that rises to the surface.
10. Later add rinsed quinoa and mixed vegetables. Cook for another 10 to 15 mins, adding more hot water if needed, until quinoa is tender & dal is broken down. If using spinach, stir in and cook until wilted.
11. Heat ghee in a pan and fry the cashews. Reserve aside to garnish. Add cumin seeds & dried chili. When the seeds splutter, add ginger and green chili.
12. Fry for 30 to 60 seconds until ginger smells aromatic. Stir in red chili powder, turmeric, salt and black pepper.
13. Immediately pour ¼ cup water and bring to a rolling boil. Mix it with the quinoa khichdi & garnish with cashews. Squeeze lemon juice and adjust salt.