Friday, August 23, 2013

Quinoa-Moong dal Khichari (Quinoa-lentil Pilaf)

Quinoa Khichari is very healthy and delicious in taste.

Quinoa is one of the most protein rich foods. It is a complete protein containing all nine essential amino acids. It contains almost twice as much fiber as other grains. It is rich in magnesium, manganese and riboflavin (B2). It also contains iron and lysine which is essential for tissue growth and repair.
According to WHFoods quinoa “was the gold of the Incas” because the Incas believed it increased the stamina of their warriors. The Quinoa Corporation calls quinoa the “Super grain of the Future. ” - Source

  • 1 cup Quinoa
  • 1/2 cup yellow split moon dal (yellow lentil)
  • 1 tablespoon oil
  • pinch of asafetida
  • 1/2 teaspoon mustard seeds
  • 4-5 curry leaves
  • 1/2 cup chopped onion
  • 1 tablespoon chopped green chili
  • 1 tablespoon chopped garlic cloves
  • 1/4 cup peanuts
  • 1/4 teaspoon turmeric powder
  • 1 teaspoon red chili powder (optional)
  • salt to taste
  • 4 cups of water
  • 1 tablespoon chopped coriander leaves
  • 1 tablespoon lemon juice


  1. Rinse and drain lentils and quinoa separately.
  2. In a medium saucepan, heat oil over medium heat.
  3. Add asafetida and mustard seeds. When they crackle, add curry leaves, chopped green chili and garlic and sauté for few seconds.
  4. Add onions and sauté it till golden brown. Add quinoa and sauté it for 3-4 minutes or until quinoa is slightly brown.
  5. Add lentils, peanuts, turmeric powder, red chili powder and salt and mix well.
  6. Add 4 cups of water and stir. Bring to boiling; reduce heat.
  7. Cover the pan and simmer for 15-20 minutes or cook until quinoa and lentils are tender. Stir in between.
  8. Let stand, covered, for 5 minutes. Garnish with chopped coriander leaves and if desired, add lemon juice.


You can also pressure cook to save the time and reduce the water from 4 cups to 3 cups.

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