Lentil and Quinoa Khichdi

Step-by-step recipe

Step 1:

Rinse red lentils and quinoa thoroughly and soak for 30 minutes.

Step 2:

Pour vegetable oil into a preheated deep frying pan, add diced onion, add a quarter teaspoon of salt and fry, stirring, until the onion begins to caramelize.

Step 3:

Add a tablespoon of chopped ginger and garlic and stir-fry over medium heat for one minute.

Step 4:

Add 2 tablespoons of tomato paste, a teaspoon each of turmeric and cumin powder, 2 teaspoons of ground coriander, and 1/4 teaspoon of cayenne pepper. Stir and continue to fry.

Step 5:

Add tomatoes cut into small pieces and stir.

Step 6:

Add the soaked lentils and salt to taste.

Step 7:

Pour water into the pan, stir, cover and bring to a boil.

Step 8:

Reduce heat to medium and simmer, covered, for about 25 minutes.

Step 9:

Mash the lentils with a potato masher.

Step 10:

Add soaked quinoa, diced sweet potato and green beans.

Step 11:

Increase heat to medium, stir, cover and cook for 7 minutes.

Step 12:

Increase the heat to fairly high, stir, add broccoli, stir the vegetables again and mash lightly with a spatula.

Step 13:

Turn off the heat, add cilantro, lemon juice, drizzle the Lentil and Quinoa Khichdi with olive oil, divide into bowls and serve.

Cooking tips

If you don't like dishes that are too spicy, you don't need to add cayenne pepper.

If the dish seems too thick, you can thin it with boiling water. Don't thin it with cold water—it will completely ruin the flavor.