Name: Quinoa Moong Matar Pulao/Khichri
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 cup Quinoa (any color/variety); 1 cup yellow Moong dal; 1 onion (sliced); 12 oz peas (I used frozen); 1 tsp minced garlic; 1 1/2 tsp minced ginger; 1 tsp minced green chilies; 2 tbsp ghee/oil (Use oil for vegan option); 1 tsp Cumin/jeera; 1 small stick cinnamon; 3 cloves/laung; 3-4 Green Cardamom/Choti elaichi; 1-2 Brown cardamom/Moti elaichi; 5-6 Dry red Chilies; 2-3 Bay leaves; 2 3/4 cup water; salt as per taste

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Healthy,Quick,Flavorful,One pot meal are all adjectives that can be used for this dish. For people not familiar with Quinoa, its pronounced Keen Wah and is actually a seed and not a grain at all, though some people like to call it a pseudo grain because it can be used just like rice in all recipes.

So if you are watching your calories or just trying to reduce your carb intake but still want the satisfaction of eating Rice, then Quinoa does come to the rescue. I love experimenting with Quinoa because i am always looking for healthy alternates and absolutely loved the Quinoa Oatmeal Dhokla. I had discussed the benefits of Quinoa in length, in my precious post- Quinoa-A basic no frill recipe. Please read about the health benefits of quinoa in my previous post as well as this article on Medical News Today.

My inspiration for this was my Chana dal Pulao/Khichri, which I make pretty often. Since Quinoa cooks in 15 minutes, I knew it would have to be paired with a dal that cooks quickly, so I chose Moong dal. For a additional boost of flavor I used onions, ginger,garlic and whole spices, and peas so that it could be one complete meal! You can add mixed vegetables or no vegetable,entirely up to you.

Here is a closeup so that you can see the germ ring visible on the outside edge of the grain which indicates its done.Enjoy Quinoa Moong Matar Pulao with Greek yogurt and papad.

Quinoa Moong Matar Pulao/Khichri

Aanchal Gupta

Print Recipe

Prep Time 5

Cook Time 20

Total Time 25

Course Main Course

Cuisine Indian

Ingredients

1 cup Quinoa any color/variety
1 cup yellow Moong dal
1 onion sliced
12 oz peas I used frozen
1 tsp minced garlic
1 1/2 tsp minced ginger
1 tsp minced green chilies
2 tbsp ghee/oil Use oil for vegan option
1 tsp Cumin/jeera
1 small stick cinnamon
3 cloves/laung
3-4 Green Cardamom/Choti elaichi
1-2 Brown cardamom/Moti elaichi
5-6 Dry red Chilies
2-3 Bay leaves
2 3/4 cup water
salt as per taste

Instructions

Wash Quinoa and dal and soak for 2-3 hours
In a pan heat Ghee and add cumin/jeera. When it crackles,add all the dry spices and stir.
Add sliced onions and cook till onions are pink and translucent.
Add ginger,garlic and green chilies and continue to stir.
Add Dal and stir for few minutes.
Rinse and drain Quinoa in a sieve.
Add Quinoa and stir for few minutes.
Add water and salt and bring to a rolling boil.
Cover and simmer for 15 minutes.
Open cover and fluff with fork.

Notes

The Quinoa should be rinsed very well before cooking or it could taste bitter. I take it a step further and always soak it for sometime to make sure there is no bitterness. Treat it just like rice for cooking purposes. You know its done when the germ ring is visible on the outside edge of the grain.

Tried this recipe?Let us know how it was!

Here is the step by step pictorial recipe-

Ingredients