Quinoa Khichari/khichri – Lentil and Quinoa Porridge
This particular variation of khichri is eight years old. I am giving it an instant pot makeover. It is cozy and comforting. Usually a mélange of three grains and three lentils. But Quinoa being the most prominent, hence the name Quinoa Khichari.
It still is one of my go to recipes for keeping around. Wholesome, flexible, and done in about 15 minutes of active time, it is my kind of nourishing dish. The original recipe actually is done in a stove top pressure cooker. I had put this together in 2012. Quinoa Khichri as the name suggests uses Quinoa and two kinds of moong lentils. I also add in some cooked rice for a thicker consistency. Leave this out, if you do not want to bother with it.
Most days whether in the kitchen or outside, I like a sense of routine. This does not mean, I do not like to do like variety. However, I relish a general sense of control, of understanding what is happening in life. Most of all I love this window of quiet time. It is have built into my life through my morning commute. My crazy quiet corner is a jogging, jostling and moving corner. An unlikely corner and yet it is a corner where I am left alone with a keyboard and my thoughts.
Writing on Metro North
There are so many prescriptions that tell people to find a quiet spot to share their thoughts and find a designated spot to write and share their thoughts. I am not a writer and yet I like to write. Finding a designated spot among all the hustle and bustle of work, home, dinner, homework is hardly a practical concept. And yet, I do indeed have one. My train corner is my designated writing corner. For me, it is soothing and predictable. Just like a good bowl of khichari or khichuri, the classic Indian mélange. This quinoa kichari as the name suggests uses quinoa to balance lentils.
A Morning Routine.
I usually am up before everyone else in our house. This seemed alien at first, but now I love the idea of waking before the others. Some days just by a few minutes. I almost always draw the curtains to look outside. It is this fleeting action that allows me to process the seasons. The darker winter skies and then the crisp summer blues flow into my days. I move around to arrange breakfast, pack snack bags and get dressed. He is the only morning person in our house, he greets the morning with enthusiasm. Once settled and done with breakfast, I put him on the bus and head to work..
Heading to work consists of taking the train to New York City. I usually get on the third platform and find a designated window seat. For those of us who do the same morning commute understand the unspoken ritual of the morning routine. People do not like others taking their designated seat. As with all things in life, my “designated seat” has a couple of possibilities. Usually ones that I keep designated tend to be ones which afford me the space to spread out just enough to look out at the seasons and fuss on my electronic toys as needed – laptop (no, I am not a tablet kind of girl), kindle and sometimes just the space to take in the golden sun dancing on the little rivulets that make their way in an out of the creeks that flow into the Bronx River.
About Quinoa Kichari
I adapted a recipe for rice and lentils (khichari) using quinoa. This is my favorite childhood rice and lentil medley all grown up. I usually do not make khichuri on a warmer day, but there are exceptions to every rule. Adding quinoa is my brainchild, however subbing a grain for rice is not, in fact, adding cracked wheat is very common, and then there are versions with millet and amaranth. Quinoa works well with Indian flavors, I have used it, in pilafs, fried rice and salads for nutrition and a grain substitute.
It worked perfectly and the added bonus was feeling somewhat virtuous eating a nice bowl of comfort food. If you wish to have a vegan version of this recipe, it is pretty simple just leave out the ghee and add olive oil or coconut oil.
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A comforting lentil and quinoa medley, an update of the classic version where the rice is swapped with the quinoa.
Ingredients
- 1/2 cup yellow split moong lentils
- 1/2 cup split green moong lentils
- 1/2 cup quinoa (it is fun to use a mixture of red and white)
- 4 cups of water
- 1/2 cup cooked leftover rice (optional, but yields a better texture)
- 1/2 teaspoon turmeric
- 1 teaspoon salt
- 1 tablespoon finely chopped ginger
- 1/2 teaspoon red chili powder
- 3/4 cup of mixed veggies of your choice (I typically use frozen corn and peas)
- For the tempering
- 2 tablespoons ghee or coconut oil
- 1 teaspoon cumin seeds
- 1 red onion, finely diced
- 2 cloves of garlic, miced
- 1 small tomato or 1/2 cup chopped tomatoes.
- 1 lime
- 2 tablespoons fresh cilantro
- Chopped red onions (optional)
Instructions
- Place the yellow moong lentils in the instant pot, Turn on the saute mode and toast the yellow lentils for 3 to 4 minutes until slightly darker and fragrant. Add in green moong lentils and quinoa.
- Add in the water, cooked rice (if using) salt, turmeric, ginger and the red chili powder and the mixed vegetables, note, if like me you are using frozen peas and corn they can be added in later in the game.
- Turn and set the instant pot to 7 minutes of high pressure.
- While the mixture is cooling, heat the oil and the ghee in a heavy pan over medium heat for about 1 minute.
- Add the cumin seeds and wait for 30 seconds for them to sizzle lightly.
- Add in the onions and cook on medium low heat for 5 minutes until the onions are a dark golden brown color. Stir in the garlic and tomatoes and cook for another 5 minutes.
- Release the pressure after 5 to 7 minutes.
- Remove the lid and mix the lentil mixture well, it should have a soft and creamy consistency. Stir in the vegetables if using frozen vegetables.
- Add in the onion cumin mixture and stir well.
- Squeeze in the lime juice and garnish with the cilantro and chopped onions before serving