Learn how to make this khichari recipe is simple and easy to make.
1 cup quinoa, (presoaked)
½ cup mung dal (presoaked)
3-4 cups of filtered water
1 cup chopped spinach
½ cup grated carrot
¼ cup green peas
1 teaspoon of ginger, grated
Salt to taste
1 tablespoon of Khichari spice mix
1 tablespoon of ghee or coconut oil
- Use 1 ½ cup from the quinoa khichari mix bag.
- Soak quinoa and dal overnight or a minimum of 1 hour.
- Mix quinoa and dal together and soak in water. Drain the water out.
- In a medium saucepan over medium-high heat add coconut oil or ghee.
- Add all the spices and vegetables. Fry for 2 minutes. Add some salt to vegetables.
- Stir in quinoa and mung beans into the pot. Mix well with the spices.
- Add water, salt to taste and bring it to boil or until quinoa and dal both are soft (15-20 minutes). Once boiling lower heat to medium, cover, and simmer for 10 minutes.
Quinoa (keen-wah): contains of about 20% protein. It is high in the amino acid called lysine and a good source of iron and potassium. It also contains high levels of B-vitamins.
Mung Bean: A great source of protein that vegetarians rely on. Compare to rice, mung beans will be 3-4 times higher in protein content.
Ghee: Ghee stimulates digestion and boosts the immune system. Use in moderation if your body type is Kapha.
Ginger: This pungent flavor spice is Tri-doshic. However, pitta individuals should use it in moderation. It improves digestion, absorption, and assimilation of food. Ginger improves circulation and helps with congestion.
Spinach: Spinach is a superfood. It is loaded with tons of nutrients in a low-calorie package. Dark, leafy greens like spinach are important for skin, hair, and bone health. They also provide protein, iron, vitamins, and minerals.
Carrot: Carrots are nutrient-dense root vegetables and are rich in antioxidants, fiber, and beta-carotene.
Peas: Peas are rich in nutrients like iron, phosphorus, minerals, and B vitamins. Peas are extremely versatile and can accompany many meals as a side dish to meat or fish, be added to pasta and rice dishes, made into a soup, or cooked and cooled ready to be used in salads.