Comforting, creamy, bright green khichdi made healthier with quinoa and lentils.
Add quinoa, moong dal, toor dal, turmeric, and 4 cups water.
Pressure cook for 5 minutes, then let it release naturally.
Add quinoa, dals, turmeric, and 4 cups water to a pot.
Bring to a boil, then simmer for 25–30 minutes, stirring occasionally, until soft. Add extra water if needed.
Cook for 2 whistles and let the pressure drop naturally. Lightly mash once cooked.
Blanch spinach in hot water for 1 minute, then transfer to cold water. (Retains the bright green color and taste.)
Blend spinach with cilantro (coriander) or parsley, mint, garlic, ginger, and chilies into a smooth paste.
Heat 1 tablespoon oil in a pan.
Add cumin seeds and a pinch of asafoetida, until seeds crackle.
Add onion and sauté until soft, about 5 to 7 minutes.
Add garam masala, cumin powder, and coriander powder.
Add tomatoes and cook until mushy.
Add the palak puree and cook for 2 to 3 minutes.
Add the cooked quinoa-dal mixture into the masala.
Add 1½ cups water and salt.
Simmer for 5 minutes to blend flavors.
Adjust thickness with more water if needed.
Heat 1 tablespoon ghee or plant butter.
Add sliced garlic and cook until golden.
Switch off the heat and add red chili powder.
Pour the tadka over the khichdi.
Reduce or omit the green chilis for preferred heat.
Variation: Make a simple garnish of cucumber, tomatoes, onions, and cilantro or parsley with lemon juice. In place of the tadka, serve this on top of the khichdi.
The khichdi will thicken as it cools; add a little hot water when reheating.
Do not freeze, as spinach puree and quinoa change texture after thawing.
Feel free to swap the lentils, this dish works well with many varieties.