Quinoa Moong Dal khichadi (Low Potassium)
Quinoa Moong Dal khichadi is a healthy and nutritious dish that is perfect for those who are looking for a gluten-free and vegan option. This recipe is made with quinoa, which is a good source of fiber, protein, and micronutrients. It is also low in calories, making it an ideal dish for weight loss. The recipe is gluten-free and vegan, making it suitable for people with dietary restrictions. People with a nut allergy can safely consume this dish.
Nutrition Facts
Per serving
Energy
122 kcal
Protein
6 g
Carbs
21 g
Fat
2 g
Fiber
5 g
Ingredients
Carrot
0.25 cup, chopped (50g)
Green Bell pepper
0.25 cup, chopped (50g)
Chopped Onion
0.5 small cup (50g)
Green Peas
0.25 small cup (25g)
Cumin seeds
0.5 tsp (2.5g)
Common salt
0.5 tsp (2.5g)
Olive Oil
1 tsp (5g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Quinoa
50 gms (50g)
Plain Water
2 large glass (500g)
Turmeric powder
0.25 tsp (1.25g)
Coriander Powder
0.5 tsp (1g)
Ginger Paste
1 tsp (5g)
Garlic paste
1 tsp (5g)
Chopped Green Chilli
1 tsp (2g)
Yellow Moong Dal (Raw)
0.5 small cup (50g)
Instructions
Preparation
- Blanch all vegetable in water for few mins.
Cooking Steps
Rinse the quinoa and moong dal separately and soak it in water for 1-2 hours.
Heat oil in a pan over medium heat. Add cumin seeds and chopped onions. Sauté for 2-3 minutes until the onions turn translucent.
Add garlic, ginger paste, and green chili. Sauté for another 1-2 minutes until fragrant.
Add blanche carrot, green peas, coriander powder, turmeric powder, and salt. Mix well.
Drain the water from the quinoa and dal and add the quinoa and dal to the pan. Mix well.
Add 2 cups of water and stir well. Cover the pan with a lid and let it cook over low heat for 15-20 minutes until it is cooked and the water is absorbed.
If required, you can spray some water to avoid sticking to the bottom of the pan.
Garnish with fresh coriander leaves and serve hot.