Name: Instant pot Quinoa Vegetable Dal Khichdi | Quinoa Lentil Porridge
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1/2 cup Quinoa OR any rice variety like basmati, sona masuri; 1/2 cup Moong Dal / Split Yellow Lentil; 2 tbsp Ghee / Clarified butter OR any cooking Oil; 1/2 tsp Cumin seeds; 1 inch Ginger, finely chopped; 3 cloves Garlic, finely chopped; 2 split Green chili; 1 sprig Curry leaves; 1 cup Onion, chopped; 1/2 cup Tomato, chopped; 1/2 cup Potato, roughly chopped; 1/2 cup Carrot, roughly chopped; 1/4 cup Green peas (Fresh or Frozen); 1/4 tsp Asafoetida / Hing; 1/4 tsp Turmeric powder; 1/2 tsp Red chilli powder; 1/2 tsp Garam Masala powder; 1/2 tsp Salt (as required); 2 to 3 sprig Coriander leaves, chopped; 1 tbsp Ghee / Clarified butter OR Cooking oil; 2 cloves Garlic, sliced; 1 dry Red Chili; 1 sprig Curry leaf

Khichdi is a delicious one pot meal. Traditionally made with rice or sooji but i replaced with Quinoa to make it healthy. It can be made vegan by replacing the ghee with oil.

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MAIN INGREDIENTS

Quinoa – 1/2 cup Quinoa or use any rice variety like basmati, sona masuri

Dal / Lentil – 1/2 cup Moong Dal / Split Yellow Lentil

Ghee / Clarified Butter – 2 tbsp Ghee, use coconut oil for vegan

Ginger and Garlic – 1 inch Ginger and 3 cloves Garlic, finely chopped

Vegetables – Potato, Carrot, Green peas, Tomato and Onion

Spices and Seasoning – Turmeric, Asafoetida / Hing, Chili powder, Garam masala and Salt for seasoning

HERE ARE MY STEP-BY-STEP INSTRUCTIONS WITH PHOTOS

STEP 1 : Quinoa Dal Khichdi / Porridge

Add Quinoa and moong dal to a bowl and rinse for few times till the water runs clear.
Heat the instant pot at sauté mode high and add ghee. Once ghee melted, add cumin seeds, chopped ginger & garlic, green chilies, curry leaves and sauté for 2 mins.

STEP 2 :

Add onions and saute until translucent. Then add in tomatoes and cook for 2 mins.
Now add in turmeric, hing, chili powder, garam masala, salt and saute for few seconds.
To the masala add rinsed Quinoa moong dal, chopped vegetables – carrots, potato, peas, saute for a minute.
Pour 4 cups of water (Ratio 1:4) and give it a stir.

STEP 3 :

Close the IP, set pressure valve to sealing and pressure cook at high for 5 mins.
When the instant pot beeps, let the pressure release naturally (NPR).
Open the lid carefully and garnish with chopped cilantro and give a good mix.

STEP 4 : Tempering

In a pan add ghee, once heated add chopped garlic, red chili, curry leaves and saute for few sec.
Pour the tempering on the Dal khichdi and mix well.

STEP 5 : Serving

Serve this delicious meal hot along with papad and pickle.

TIPS AND TRICKS

Vegan: To make this khichdi vegan, replace ghee with oil or vegan butter of your choice.

Consistency: Khichdi typically has a porridge like consistency. If you like a dry consistency for your khichdi, add less water.

To Store: Store left over in an airtight container and refrigerate for 3 to 4 days. Before serving warm in microwave for 1 minute or cook in saute pan for 2 mins at medium to low heat (if required add little water to adjust the consistency of khichdi and check for seasoning).

OUR LATEST FEATURED VIDEO

Instant pot Quinoa Vegetable Dal Khichdi | Quinoa Lentil Porridge

Author: sdarunkumar1987 Cooking Method:Pressure Cooking Cuisine:Indian Courses:Breakfast / Brunch Main Course

Difficulty:BeginnerPrep time: 10 minutesCook time: 15 minutesRest time: 40 minutesTotal time: 25 minutesServings:4 servingsCalories:300 kcal Best Season:Available

Description

Khichdi is a delicious one pot meal. Traditionally made with rice or semolina but i replaced with Quinoa to make it healthy.

Instructions

Quinoa Dal Khichdi / Porridge

Add Quinoa and moong dal to a bowl and rinse for few times till the water runs clear.
Heat instant pot at sauté mode high and add ghee. Once ghee melted, add cumin seeds, chopped ginger & garlic, green chilies, curry leaves and sauté for 2 mins.
Add onions and saute until translucent. Then add in tomatoes and cook for 2 mins.
Now add in turmeric, hing, chili powder, garam masala, salt and saute for few seconds.
To the masala add rinsed Quinoa moong dal, chopped vegetables – carrots, potato, peas, saute for a minute.
Pour 4 cups of water (Ratio 1:4) and give it a stir.
Close the IP, set pressure valve to sealing and pressure cook at high for 5 mins.
When the instant pot beeps, let the pressure release naturally (NPR).
Open the lid carefully and garnish with chopped cilantro and give a good mix.

Tempering

In a pan add ghee, once heated add chopped garlic, red chili, curry leaves and saute for few sec.
Pour the tempering on the Dal khichdi and mix well.

Serving

Serve this delicious meal hot along with papad and pickle.

ASMR Cooking Video

Notes & Tips

Vegan: To make this khichdi vegan, replace ghee with oil or vegan butter of your choice.
Consistency: Khichdi typically has a porridge like consistency. If you like a dry consistency for your khichdi, add less water.
To Store: Store left over in an airtight container and refrigerate for 3 to 4 days. Before serving warm in microwave for 1 minute or cook in saute pan for 2 mins at medium to low heat (if required add little water to adjust the consistency of khichdi and check for seasoning).

Keywords:Instant pot Dal recipes, Instant pot recipes for beginners, Instant pot vegan, Instant pot vegetarian, Toddler meal ideas

Instant pot Quinoa Vegetable Dal Khichdi | Quinoa Lentil Porridge

MAIN INGREDIENTS