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Quinoa Khichdi with Quick Lime Pickle

March 06, 2016

Easy, yummy, gluten-free, and healthy week night meal. The quick lime pickle adds a delicious touch to the quinoa khichdi.

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Ingredients

For Quinoa

  1. ½ cup dry Chana dal (soak for 1 hour) (If using moong dal there is no need to soak)
  2. 1 cup quinoa washed
  3. 3 cups chopped spinach
  4. 1/3 cup fresh dill
  5. 1 cup red bell pepper diced
  6. 1 ½ cup zucchini diced
  7. 1 bunch fresh coriander
  8. 2 red chilies
  9. 1 teaspoon cumin seeds
  10. 1 teaspoon fresh ginger paste

For Lime Pickle

  1. ½ cup lime
  2. 1 teaspoon chili powder
  3. 2 teaspoon salt
  4. 2 tablespoon oil
  5. 1 stalk curry leaves
  6. ½ teaspoon cardamom powder
  7. ¼ teaspoon turmeric powder
  8. 4 cloves
  9. 2 tablespoon ginger paste
  10. ½ teaspoon black cumin seeds (shajeera)
  11. 1 teaspoon cumin seeds

Directions

    For quinoa

    1. Put 1 tbsp oil in a prying pan
    2. Add cumin seeds, chilies and ginger paste.
    3. Sauté for a few seconds, allowing the cumin seeds to pop.
    4. Add the soaked dal, and quinoa, sauté for a few seconds.
    5. Add salt and 3 cups of boiling water.
    6. Cover and cook for 15 minutes.
    7. Add the pepper, zucchini, fresh dill and spinach.
    8. Mix well, cover and cook for a further 10 minutes.
    9. Add the fresh coriander.

    For Lime Pickle

    1. In a bowl mix together the chili powder, salt and ½ cup lime.
    2. In a pan heat the oil and add the cumin seeds, cardamom, curry leaves, shajeera, ginger paste, turmeric.
    3. Sauté for a few minutes, then add to the lime juice and mix well.
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