Teff Khichdi 🎥Â
Ingredients needed 🧾
How to make it 🔪
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Recipe 📖
Khichdi is considered to be comfort food. It’s made with a few spices, is healthy, easy to digest, and has a good mix of carbohydrates, proteins, and fat. It is also quick and easy to make. Add some vegetables to this dish and you can also get a good amount of fiber and nutrients. The dish is usually served with a tadka and a dollop of ghee on top. The beauty of this dish is that although it is a basic recipe, it can also be made very exotic, for example - Masala Khichdi, or Beetroot Rasam Rice. The term Khichdi comes from the northern part of India, but other regions have their own version of this dish like Ven Pongal in South India. Instead of rice, I have used healthy alternate grains like teff and quinoa in this detox/cleanse kitchari. Recipes like these are a great way to include these grains in our daily diet. Also, the traditional way of making this savory porridge is using a pressure cooker. I have made this khichdi in the Instant Pot to make things easier. I have also used vegan ghee instead of regular ghee here. It’s made using very little fat, loaded with some unusual greens, and is very flavorful. It is a superfood that comes in both grain and flour form. Teff is an ancient, naturally gluten-free, and vegan grain. It’s nutrient-dense, rich in protein, non-GMO, and glyphosate-free. Teff can be eaten whole and steamed, boiled, or baked as a side dish or main course. It can also be ground into flour to make an excellent gluten-free flour alternative. If you want to explore this grain, then check out my other recipes - Teff Idli, Teff Kheer Porridge, Banana Strawberry Bread, Teff Roti, and Chickpea Teff Burger Patty! I always get Maskal Teff grains from here! Quinoa is high in protein and fiber and is also a good source of antioxidants. This superfood is naturally gluten-free and easy to cook. Use white, black, or red quinoa. Some quinoa recipes on the blog are Quinoa Upma, Quinoa Dosa, and Instant Pot Cabbage Roll Quinoa Soup.
Lentils - Moong dal is the lentil variety I have used in this khichdi because it’s easy to digest. There is no need to soak them prior. Some other lentils that can be used instead of moong dal in this khichdi are toor dal or masoor dal. You can also mix them all. Veggies - Carrots, green peas, and fenugreek leaves or spinach are what I have added. Feel free to add any veggies of your choice. Chickpeas - I have used crunchy chickpeas here. This truly changed the flavor of the dish. They are crispy, spicy, mildly sweet, and very addictive. You can always add canned chickpeas to it while cooking. But adding crunchy chickpeas gives a nice and different texture to this moong dal khichdi. Try it! Ghee is quintessential to khichdi. A dollop of ghee on top of a bowl of khichdi is the only garnish you will need. If you are vegan, then you can also ways vegan ghee. Instant Pot Moong dal khichdi is an ideal dish if you want to do a cleanse or detox, especially if you have been eating all the festive or rich food for the last couple of days. If you are feeling sick, low, or uneasy, a bowl of hot khichdi will do the trick. It’s easy on the stomach because it is mildly spiced but yet does not lack flavor. I also serve this healthy quinoa teff khichdi as a weekday meal because it is easy to make, nourishing, and great to taste. You can also pack it in lunchboxes. Add rinsed and drained canned chickpeas along with the grains if you don’t want to add the crunchy ones at the end. After adding water, deglaze the pot so that nothing is sticking to the bottom. You can totally skip the tadka if you want and eat this healthy khichdi plain with some vegan ghee on top. When you open the Instant pot, if the moong dal teff quinoa khichdi is very dry, then turn on saute mode, add â…“ or ¼ cup of water and cook it for 1-2 minutes or till you get the desired consistency. Like this recipe? Please show your love by leaving a 5-star 🌟🌟🌟🌟🌟rating below! You can also follow me on Facebook, Twitter, Instagram, and Pinterest to see more delicious vegetarian and vegan recipes and what I’m getting up to.
