Spinach Lentil Quinoa KhichariVaidya.Gauri Junnarkar
Recipe yield: 6 servings*
* Per serving: Calories: 246 Carbs: 37 gm Protein: 12 gm Fat: 6gm
Ingredients & Materials:
1 cup Masoor Dal (red lentils), 1 cup organic quinoa, 1 cup chopped raw organic spinach, 2 tablespoon organic ghee, 4-6 cups water, 1⁄2 teaspoon turmeric, 1 teaspoon ginger grated, cilantro for garnishing
1 large saucepan, 1 lid to cover, 1 wooden ladle, stove
Prep Time: 10 minutes
Cooking time: 30 minutes
Soak Masoor Dal 1 hour before using. Next wash and rinse dal and keep aside.
Wash and rinse Quinoa and keep aside.
Next put the sauce pan on the stove, keep the heat on medium. Add ghee, next add turmeric.
Make sure the spices don’t burn. Reduce the heat to low if needed.
Add grated ginger and sauté it. . Next add chopped spinach and sauté.
Next add Masoor dal and quinoa, salt to taste and mix well.
Add 4 cups water and let it come to a boil. Cover the saucepan with the lid, reduce the heat to low.
Watch for the water content. After cooking on low for 20 mins, open the lid and gently stir
Check if masoor dal and Quinoa are cooked, if not add 1 cup water, cover and cook until dal and quinoa cook completely. The khichari consistency should be close to a rice casserole.Garnish with cilantro on top.
Serve hot yummy khichari with ghee on top. Eat with coconut chutney for added flavor.