Ingredients and Method to make Quinoa Khichdi
1 and 1/2 cups of quinoa
3/4 cups raw or roasted peanuts
salt to taste
Seasoning
1 and 1/2 Tbsp oil
4 Thai or Indian variety green chilies cut fine (or to taste) (hari mirch/pachai molagai)
2 dry red chilies or to taste torn into small pieces (lal mirch/ molagai vathal)
3/4 tsp mustard seeds (rai/ sarson/kadagu)
3/4 tsp cumin seeds (jeera/ jeeragam)
1/2 tsp finely grated ginger (optional) (adrak/inji)
Garnish
1/4 to 1/2 cup freshly grated coconut (see notes)
3 to 4 tbsp finely chopped cilantro (coriander leaves/hara dhania/kothamalli)
Roast raw peanuts on the stove top, or in the microwave until roasted. If you have roasted peanuts skip this step. Powder the peanuts coarsely in a mixer/blender/ food processor using short bursts of power and keep aside.
Place quinoa in a sieve or a fine meshed colander and rinse thoroughly in cold water. Allow to drain. Place the quinoa in a heavy bottomed pan and fill with 3 cups of water and cook until quinoa is cooked. The packet I purchase recommends 1 and 1/2 cups of water for 1 cup of quinoa but I prefer 2 cups of water to 1 cup of quinoa, I feel it cooks better this way.
In a separate small pan, heat oil, add mustard seeds. When the seeds splutter, add cumin seeds, when the cumin seeds sizzle add both green and red chili and grated ginger if using, stir once or twice and pour the entire seasoning on the cooked quinoa. Mix well.Add coarsely powdered peanuts, salt to taste and mix well.
Finally garnish with grated coconut and cilantro and serve hot.
Serves approx 2 to 3
Notes
You can use grated frozen coconut instead of fresh,just thaw the coconut to room temperature. For this quantity you can use 1/4 cup or 1/2 cup according to your taste, it tastes good both ways, I prefer a little more coconut because it gives additional flavor.
1 and 1/2 cups of quinoa
3/4 cups raw or roasted peanuts
salt to taste
Seasoning
1 and 1/2 Tbsp oil
4 Thai or Indian variety green chilies cut fine (or to taste) (hari mirch/pachai molagai)
2 dry red chilies or to taste torn into small pieces (lal mirch/ molagai vathal)
3/4 tsp mustard seeds (rai/ sarson/kadagu)
3/4 tsp cumin seeds (jeera/ jeeragam)
1/2 tsp finely grated ginger (optional) (adrak/inji)
Garnish
1/4 to 1/2 cup freshly grated coconut (see notes)
3 to 4 tbsp finely chopped cilantro (coriander leaves/hara dhania/kothamalli)
Roast raw peanuts on the stove top, or in the microwave until roasted. If you have roasted peanuts skip this step. Powder the peanuts coarsely in a mixer/blender/ food processor using short bursts of power and keep aside.
Place quinoa in a sieve or a fine meshed colander and rinse thoroughly in cold water. Allow to drain. Place the quinoa in a heavy bottomed pan and fill with 3 cups of water and cook until quinoa is cooked. The packet I purchase recommends 1 and 1/2 cups of water for 1 cup of quinoa but I prefer 2 cups of water to 1 cup of quinoa, I feel it cooks better this way.
In a separate small pan, heat oil, add mustard seeds. When the seeds splutter, add cumin seeds, when the cumin seeds sizzle add both green and red chili and grated ginger if using, stir once or twice and pour the entire seasoning on the cooked quinoa. Mix well.Add coarsely powdered peanuts, salt to taste and mix well.
Finally garnish with grated coconut and cilantro and serve hot.
Serves approx 2 to 3
Notes
You can use grated frozen coconut instead of fresh,just thaw the coconut to room temperature. For this quantity you can use 1/4 cup or 1/2 cup according to your taste, it tastes good both ways, I prefer a little more coconut because it gives additional flavor.
