Quinoa Khichadi

Khichari or Khichadi is a rice and daal stew with or without veggies. Khichari is made several different ways depending on the occasion. From the very simple to an elaborate meal. The simple khichari is easily digestible, soothing and made with couple of spices like turmeric, salt and asefodita, served when recovering from illness like tummy troubles. And because it’s so easy on the palate and gut it is served to older babies and toddlers.

The elaborate khichari is spicer with more spices and veggies. My favorite recipe for khichari is the “temple style”served in Hindu temples. A offering to the deity that is blessed then served to the worshippers. It’s also called prasadam that is made without onions and garlic). Here is my recipe made with quinoa.

 

 

Quinoa Khichari

(serves 2-3)

• 1 Cup white quinoa rinsed till water runs clear and soaked in warm water for 30 minutes, then drained and set aside.
• 3/4 cup split yellow mung dal washed and soaked for 30 minutes
• 2 cup cauliflower cut in small florets
• 1 cup shelled peas frozen or chopped green bean or mix of both
• 2 Small about 1 cup chopped carrots
• Handful of whole organic baby spinach or kale leaves
• 2 small plum peeled tomatoes, chopped
• 2 tablespoons coconut milk (optional)
• 1-2 tablespoon any neutral tasting oil or ghee
• 1 generous tablespoon grated ginger, squeeze some of the juice and set aside.
• 1 bay leaf
• 1 tablespoon cumin seeds
• 1-2 green chilli, seeded and chopped
• ½ teaspoon asefodita also called hing
• 1/2 to 1 teaspoon cracked or pounded black pepper depending how spice you like it.
• 1 teaspoon turmeric
  Sea salt to taste
• About 3-4 cups hot water

• Garnish to serve with
• A squeeze of lemon
• Fresh coriander, chopped, for garnish
• Roasted papadam
• Raita
• Spicy protein curry

Directions

• Heat the oil in a large sauce pan,
• Add the cumin seeds grated ginger and bay leaf.
• Sauté till slightly golden. add green chili, asefodita and black pepper.
• Stir fry it once with a spatula and add cauliflower, carrots and peas.
• When the cauliflower start to pick color, add moong dal and 3 cups of boiling water
• Cover and boil for 10 minutes, occasionally stirring.
• Add drained quinoa, chopped tomatoes, salt and turmeric.
• Mix well, bring it a rolling boil. Then turn down the heat to a low simmer and let it simmer for 15 minutes. The quinoa should be perfectly cooked.
• **Add spinach and **coconut milk. Stir once more.
• Turn off the heat and let it stand for another 10 minutes
• Serve garnished with ginger juice, lemon and chopped fresh cilantro.
• Serve with a spicy curry and/ or raita/ papadam or just by itself.

**We want cook the spinach just enough to wilt.
** Add coconut milk if you desire a creamier Khichari