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Instant Pot Quinoa Khichdi Recipe

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3.8 from 15 reviews

This Instant Pot Quinoa Khichdi is a wholesome and comforting one-pot meal combining quinoa, lentils, and vegetables cooked to perfection under pressure. Lightly spiced with turmeric, cumin, and asafoetida, it offers a nutritious, protein-rich dish that’s quick to prepare and perfect for a healthy, satisfying lunch or dinner.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings
  • Category: Main Dish
  • Method: Instant Pot
  • Cuisine: Indian
  • Diet: Gluten Free

Ingredients

Spices and Aromatics

  • 1 tablespoon oil or ghee (15 ml)
  • 1 bay leaf
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon hing (asafoetida)
  • 1/4 + 1/8 teaspoon turmeric powder
  • 3/4 teaspoon salt (or to taste)

Vegetables

  • 1 small red onion, chopped
  • 1 inch ginger, finely chopped
  • 4-5 large garlic cloves, finely chopped
  • 1 medium tomato, chopped
  • 1 large carrot, cut into rounds
  • 1/4 cup green peas (frozen)
  • Chopped cilantro (for garnish)
  • Half lemon (juice of)

Grains and Lentils

  • 1/4 cup yellow moong dal (moong dal dhuli) (55 grams), rinsed
  • 1/4 cup masoor dal (50 grams, red lentils), rinsed
  • 1/4 cup quinoa (50 grams), rinsed very well for 1-2 minutes

Liquids

  • 2 to 2.5 cups water (16 oz to 20 oz, use 2.5 cups for thinner khichdi)

Instructions

  1. Heat Oil and Temper Spices: Press the saute button on the Instant Pot. Once it displays hot, add the oil or ghee, followed by the bay leaf and cumin seeds. Let the seeds sizzle for a few seconds, then add the hing (asafoetida) and stir to combine and release aroma.
  2. Sauté Onions and Aromatics: Add the chopped onion, ginger, and garlic to the pot. Cook for about 3 minutes, stirring occasionally, until the onion softens and becomes translucent.
  3. Add Vegetables: Stir in the chopped tomato, carrot rounds, and frozen green peas. Mix well to combine all ingredients.
  4. Add Grains and Lentils: Mix in the yellow moong dal, masoor dal, quinoa, turmeric powder, and salt. Stir everything evenly so the spices coat all ingredients.
  5. Add Water: Pour in 2 to 2.5 cups of water depending on your preferred consistency. For a thinner khichdi, use 2.5 cups (20 oz) as it thickens on cooling.
  6. Pressure Cook: Stir everything together once more, then close the Instant Pot lid. Select the manual or pressure cook button and set it to cook on high pressure for 5 minutes. Ensure the pressure valve is in the sealing position.
  7. Release Pressure: Allow the Instant Pot to naturally release pressure for 5 minutes after cooking, then perform a quick pressure release to finish.
  8. Garnish and Finish: Open the lid and add chopped cilantro for freshness. Squeeze in the juice of half a lemon to brighten flavors.
  9. Serve: Enjoy your warm, nutritious quinoa khichdi with a side of yogurt or pickles for a complete meal experience.

Notes

  • Rinsing quinoa thoroughly removes its natural bitter coating (saponin).
  • Adjust water quantity depending on desired khichdi thickness.
  • Natural pressure release helps the khichdi cook gently and prevents splattering.
  • You can substitute ghee with oil for a lighter version.
  • Add vegetables of your choice to customize flavors and nutrition.
  • Serve with yogurt or pickles for added taste and texture contrast.

Find it online: https://cheftinaskitchen.com/instant-pot-quinoa-khichdi-recipe/