This is my main meal on most of the days. It’s complete in nutrition value (30gms proteins+vitamins+ magnesium+iron+calcium) plus it’s delicious and so versatile. Khichdi was my inspiration for this one, I tried substituting quinoa for rice. I have various variations for this depending on what I feel like experimenting with 😉 The one below is the simplest of them. In addition you can try putting in vegetables (I prefer not to as I like to eat them separately) or add in other spices while tempering like garlic+ginger+onions+garam masala if you feel like something more full on.
But here is the simple and delicious version. Enjoy!
- 1 cup organic quinoa
- 1/2 cup organic yellow lentils
- 1 tomato
- salt to taste
- 3 cups water
- 1/4 tablespoon turmeric powder
- 10 curry leaves
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 green chilli (optional)
- 2 tablespoon coconut oil
- 1/4 cup chooped corriander
Step 1– Soak the quinoa and yellow lentils (channa dal) for 30-45 mins in water. Then wash it really well (Washing is crucial as it eliminates the bitter part of quinoa).
Step 2– Add tomato, salt, water and turmeric powder and cook it on the pot for 15-20 minutes or pressure cook for 2-3 whistles. You can increase/ decrease the water quantity depending on how thick you want it. Wait until the pressure from the cooker is gone before opening the lid.
Step 3– Heat oil in the fry pan and add cumin seeds and mustard seeds as soon as they split, add chilli and curry leaves. Add this tempering to the main dish and mix. Garnish with corriander leaves. Ready to eat.
PS- I have been seriously working on my food photography skills. Plus I am finally using a proper camera and not my iphone 😆 what do you guys think?