Monday, May 8, 2017

Quinoa Vegetable Kichadi

Its always a pleasure to cook, click and compose a post for my blog. As I had another bigger pleasure  which needs almost all my attention in the first week of February, this space was quiet and inactive for quiet some time!! :) 

 Yup..we are blessed with our second darling Daughter in February. :) :D 

I am trying to bounce back to the old routine, which has been not so easy or not easy as I thought!! Meanwhile, here is a quick fix from my kitchen to yours. Quinoa vegetable kichadi! 

Ingredients 
Quinoa -1 cup
Moong dal - Little less than 1/2cup 
Water - 3 cups
Vegetables - 1 cup (Carrot, beans, potato, peas, color capsicums, cubed in equal size) 
Onion -1(medium size)
Tomato -1 
Green chilly - 3 (adjust to your spice level) 
Turmeric powder - 1/4teaspoon
Cinnamon stick - 2
Cloves -2
Bay leaf - 1
Ginger garlic (freshly crushed) - 2teaspoons 
Salt 
Ghee - 2 tablespoons (or more!! ;)) 
To temper 
Oil - 2 tablespoons 
Red chilly -1
Pepper corns - 8
Cumin seeds -1 teaspoon 


Method
Wash and soak the moong dal & quinoa for 20 minutes.
Cut the vegetables into equal size cubes and keep it aside.
Chop the onions, tomato, green chilly. 
Heat oil in a pressure cooker. Add the cloves, cinnamon sticks, cumin seeds and pepper corns and sauté for few seconds. Add the onions, green chilly saute, then add the crushed ginger and garlic. Once the raw smell has gone, add the chopped tomato and cook until it becomes mushy. 

Now add the cubed vegetables along with the bay leaf. Give a brief saute, then add the quinoa and dal along with enough salt and turmeric powder. Mix well, add 3 cups of water, close the pressure cooker.
Cook in medium flame for 3 whistles. 

Open the cooker once the pressure cooker cools down, add ghee mix it well and serve hot.
Tastes good as such, we don't need any side dishes..but you can always have some roasted papad and kadi, which is the traditional combo of kichadi. 



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