Methi Quinoa Khichdi
Healthy and easy Indian one-pot khichdi made with quinoa and fresh fenugreek leaves. High in protein and fibre, this simple recipe is perfect for a nutritious lunch or dinner.
Ingredients
Equipment
Method
- Rinse quinoa (and moong dal, if using) under running water until water runs clear. Soak for 10 minutes, then drain. This reduces bitterness and helps even cooking.
- Heat oil or ghee in a pressure cooker or deep pan. Add cumin seeds. Let them crackle for a few seconds.
- Add chopped onion. Sauté until soft and translucent.
- Add chopped tomato and chopped methi leaves. Stir well and cook for 2 minutes until leaves wilt slightly.
- Add turmeric powder and salt. Mix well.
- Add rinsed quinoa (and moong dal if used) and stir gently.
- Pour in water, stir once, close the lid and cook. If using pressure cooker: cook for 2 whistles then switch off. If using saucepan: cover and simmer for about 18-20 minutes until quinoa is soft and water is absorbed.
- Once pressure releases or cooking is done, open lid and fluff khichdi gently with a spoon. Check salt and adjust as needed.
- Serve hot. You may add a small drizzle of ghee on top, and garnish with fresh coriander if desired.
Notes
You can skip moong dal for a gluten-free, purely quinoa-methi khichdi. Methi adds a subtle bitterness — if you prefer milder taste, rinse leaves well or mix methi with spinach. Adjust water slightly if you like khichdi softer or more grain-like.