This Quinoa Dal Khichdi recipe is an ultimate one-pot dish, prepared effortlessly in an Instant Pot pressure cooker or stovetop. With simple ingredients like quinoa, moong dal/lentils, vegetables, and basic Indian spices, you'll have a flavorful khichdi in less than 30 minutes! It's vegan, gluten-free, and ideal for weight loss.
Quinoa is one of the superfoods, packed with protein, dietary fiber, and has many more nutritional values compared to rice. So, I am trying to incorporate quinoa into Indian recipes by swapping rice with quinoa, like my lemon quinoa, and curd quinoa.
My husband, who was not a fan of eating quinoa over rice, has started liking it recently. He could not even distinguish between the classic vegetable masala khichdi made with rice and this quinoa-based khichdi, as both tasted equally delicious and similar. Another family favorite quinoa recipe is quinoa bisi bele bath made in the Instant Pot pressure cooker.
I have added vegetables like carrots, green beans, green peas to this one-pot quinoa khichdi for added nutrition.
This quinoa masala khichdi is a very healthy and great weekday lunch or dinner option for toddlers and infants. Mash the vegetables in the khichdi before serving to make them suitable for consumption.
More Khichdi Recipes, You may enjoy
Jump to:
Quinoa Moong Dal Khichdi Ingredients
- Quinoa: Use tri-colored quinoa or white quinoa. I used white quinoa. Make sure to rinse it under cold water.
- Moong Dal: I used split yellow moong dal for this recipe. I did not soak the dal before cooking as yellow lentils cook faster.
- Ginger: I used homemade ginger paste. You can also add minced ginger.
- Vegetables: I like to use onions, tomatoes, carrots, beans, and green peas. You can also swap for other vegetables like broccoli, potato, zucchini, and bell peppers.
- Spices: I used whole spices like cumin seeds, and bay leaf and dry spices like turmeric, coriander powder, and garam masala.
How to Make Quinoa Khichdi in Instant Pot
Press SAUTE on Instant Pot. Heat 1 tablespoon oil (or ghee). Add in 1 bay leaf and 1 teaspoon cumin (jeera) seeds. Let the cumin seeds splutter.
Add 3 chopped green chilies, 1 teaspoon ginger paste, and 1 medium onion (finely chopped). Saute till onions turn light brown.
Then add 2 cups of mixed vegetables (carrot, green peas, and beans), 1 medium tomato (finely chopped) and cook for a minute.
After rinsing ½ cup split yellow moong dal and ½ cup white quinoa, add them to the pot along with ½ teaspoon turmeric powder, ½ teaspoon coriander powder, 1 teaspoon garam masala, 3 cups water, and salt to taste. Mix everything well.
Additionally, deglaze the pot by scraping any food particles stuck to the bottom to prevent BURN alerts during cooking.
Close the lid, and turn the valve to "SEALING". Choose the PRESSURE COOK/MANUAL (High Pressure) setting and adjust the cooking time to 5 minutes.
When the instant pot beeps, allow the pressure to release naturally for 10 minutes, then release any remaining pressure before removing the lid.
Finally, open the lid, squeeze the juice of half the lime over the khichdi, add 2 tablespoons of chopped coriander leaves, and mix everything well to combine.
Note: If the khichdi is not mushy or too dry, you can select the sauté mode on your Instant Pot. Then, add ½ cup of water and cook for another minute, stirring continuously, until you achieve the desired consistency.
Enjoy your delicious quinoa and vegetable khichdi with either yogurt, raita, or kadhi.
Looking for simple yet delectable Instant Pot recipes? Explore our collection of 30 Best Instant Pot Indian Recipes, sure to delight your family's taste buds!
How to Make Quinoa Khichdi on a Stovetop Pressure Cooker?
- Follow the same steps as the Instant Pot recipe.
- Pressure cook for 2-3 whistles on medium-high heat.
- Let the pressure release naturally.
How to Serve Vegetable Quinoa Khichdi?
Quinoa lentil khichdi tastes best when it's served warm. Serve with your favorite side dishes like pickles, yogurt, lauki raita, or Gujarati kadhi.
You can also serve it with masala chaas (spiced buttermilk) and sprouted moong salad for a nutritious meal.
Storage Suggestions
- Refrigerator: Quinoa Khichri tastes best when served fresh and piping hot. However, leftovers can be stored in the fridge for up to 2-3 days in an airtight container.
- Freezer: Vegetable Quinoa Khichdi freezes well. Store them in freezer-safe zip locks or containers for up to 1 month.
- Reheat: Khichdi tends to absorb all the liquid and become dry when refrigerated. For reheating, simply add a few tablespoons of water and heat it in the microwave or on the stovetop until warmed through.
Variations
- Water Ratio: The water ratio in this recipe is three times the amount of quinoa and lentils combined. This ensures a soft, porridge-like consistency for the final dish. You can replace water with vegetable broth to make it extra nutritious.
- Lentils: If you can’t find split yellow moong lentils, you can also use split green moong lentils, masoor dal (pink lentils), or toor dal (split pigeon peas).
- Other Grains: You can also prepare the same khichdi with other grains, such as foxtail millet, Kodo millet, dalia (bulghur wheat), and rice.
- Add vegetables: You can also use other vegetables like broccoli, potato, zucchini, and bell peppers.
Frequently Asked Questions
Quinao Khichdi is made using quinoa, lentils, and vegetables, rich in protein, and a good source of vitamins and minerals. With high fiber content, fewer calories and lower carbohydrates compared to white rice, it aids in weight loss.
1. Skip the whole spices and green chilies.
2. Hide the vegetables within the khichdi mixture and mash them thoroughly using a potato masher until they are soft. Alternatively, you may also grind or blend the mixture if desired.
3. Drizzle extra homemade ghee while serving.
4. This quinoa khichdi is ideal for babies older than 10 months, provided that quinoa and moong dal have been introduced to them separately earlier.
If you like quinoa, check out more Indian Quinoa Recipes
Quinoa Khichdi
Ingredients
- 1 tablespoon olive oil (or ghee)
- 1 bay leaf
- 1 teaspoon jeera seeds (cumin)
- 3 green chillies
- 1 teaspoon ginger paste
- 1 medium onion finely chopped
- 1 medium tomato finely chopped
- 2 cups mixed vegetables (carrot, green beans, green peas)
- ½ cup quinoa rinsed
- ½ cup moong dal (split yellow moong lentils) rinsed
- ½ teaspoon turmeric powder
- ½ teaspoon coriander powder
- 1 teaspoon garam masala powder
- salt adjust to taste
- 3 cups water
- juice of half lime
- 2 tablespoons coriander leaves
Instructions
Instant Pot Method
- Press SAUTE on Instant Pot. Heat oil (or ghee). Add in the bay leaf and cumin (jeera) seeds. Let the cumin seeds splutter.
- Add the chopped green chilies, ginger, and onions. Saute till onions turn light brown.
- Then add mixed vegetables, tomatoes and cook for a minute.
- After rinsing the moong dal and quinoa, add them to the pot along with turmeric powder, coriander powder, garam masala, water, and salt. Mix everything well. Additionally, deglaze the pot by scraping any food particles stuck to the bottom to prevent BURN alerts during cooking.
- Close the lid, and turn the valve to "SEALING". Choose the PRESSURE COOK/MANUAL (High Pressure) setting and adjust the cooking time to 5 minutes.
- When the instant pot beeps, allow the pressure to release naturally for 10 minutes, then release any remaining pressure before removing the lid.
- Finally, open the lid, squeeze fresh lime juice over the khichdi, add chopped coriander leaves, and mix everything well to combine.Note: If the khichdi is not mushy or too dry, you can select the sauté mode on your Instant Pot. Then, add ½ cup of water and cook for another minute, stirring continuously, until you achieve the desired consistency.
- Enjoy your delicious quinoa and vegetable khichdi with either yogurt, raita, or kadhi.
Stovetop Pressure Cooker Method:
- Follow the same steps as the Instant Pot recipe. Pressure cook for 2-3 whistles on medium-high heat. Let the pressure release naturally.
Video
Notes
Variations
- Water Ratio: The water ratio in this recipe is three times the amount of quinoa and lentils combined. This ensures a soft, porridge-like consistency for the final dish. You can replace water with vegetable broth to make it extra nutritious.
- Lentils: If you can’t find split yellow moong lentils, you can also use split green moong lentils, masoor dal (pink lentils), or toor dal (split pigeon peas).
- Other Grains: You can also prepare the same khichdi with other grains, such as foxtail millet, Kodo millet, dalia (bulghur wheat), and rice.
- Add vegetables: You can also use other vegetables like broccoli, potato, zucchini, and bell peppers.
Nutrition
★ Like this recipe? FOLLOW ME on Facebook, Instagram, Pinterest, and Youtube for more quick & easy recipes.
Sanny
Easy and VERY delicious! Instant Pot instructions make this a very quick recipe. It's perfect for lunches at work - reheats well in the microwave. I've already made this several times.
Bhavana Patil
Thank you so much Sanny
Sanny
Really easy, and delicious. I used frozen mixed veggies (carrots, corn, peas, green beans) and frozen spinach. I added the vegetables after pressure cooking was finished. Also, I didn't have fresh tomatoes, so I added a can of diced tomatoes and reduced the water a bit.
I'll happily make THIS recipe again!
Bhavana Patil
Hi Sanny, I am so happy that you liked the recipe.. Thank you for mentioning the variations you made in the recipe.
Aparna
Just made it! Was amazing! Thanks so much
Bhavana Patil
Hi Aparna ,So good to know that.Thank you for sharing it 🙂