Background

• Khichdi or Khichuṛī is a traditional south asian rice and lentil dish that is the inspiration for the British kedgeree and Egyptian Koshary
• Khichdi is a common healthy and simple comfort food that is eaten across India and is one of the first solid foods that babies eat
• This version is made healthier by increasing the ratio of lentils to grains and replacing the rice with quinoa (can be replaced with other ancient grains like millet, amaranth, etc)
• This is a relatively mild dish that is a good accompaniment to more spicy and flavorful dishes or for days when you want simple food

Ingredients

• 1 cup lentils (at least 2 different kinds, try to pick good color combos so the end result doesn’t look ugly)
• ¼ to ½ cups quinoa (white, red, or mixed) or amaranth, pearl millet, farro, etc.
• 2 cups fresh or frozen vegetables (frozen mixed vegetable is easiest)
• 1 tablespoon neutral, high heat cooking oil (I prefer avocado)
• ½ tsp turmeric
• 2 tsps coriander
• 1 tsp red chili powder
• 1 tsp garam masala
• ½ tsp cumin
• 1 tsp salt
• 1 tsp amchur
• Pinch asafoetida (hing)
• 1 Indian Bay Leaf (tej patta)

Instructions

1. Wash the lentils and quinoa in a sieve and drop the sieve in a bowl to soak in water
2. Heat oil in a pressure cooker (saute mode for 5 minutes in Instant pot) and add asafoetida and bay leaf
3. When the asafoetida starts spluttering, add the vegetables
4. Add spices (except garam masala) and stir so vegetables cook evenly
5. Add lentils and quinoa along with 3 cups of fresh water
6. Pressure cook for 10-15 minutes and let pressure release naturally
7. Open the pressure cooker, mix in garam masala and cook uncovered if it is too soupy (it will thicken naturally as the steam evaporates)
8. Let cool and transfer to a glass container for storage or serve with fresh cilantro, lemon/lime juice, and pickle