Though you can make khichdi with a large heavy bottomed pan in a traditional way, pressure cooker method of making this gluten free khichdi calls for less than 15 minutes to get ready. With a generous amount of ghee, just make your tempering to enjoy this ultimate gluten free dish to please anyone’s tastebuds. We enjoyed having this khichdi after a busy morning grocery. Since i came late to home after my monthly grocery, i opted for this super filling, satisfying gluten free quinoa khichdi with some leftover kurma and lemon pickle. Serve this khichdi with some potato chips, you doesnt need anything to fill your hungry tummies.Am running this week’s blogging marathon with ‘Dish under 30 minutes’ as theme for this week,hence this khichdi goes for this week’s theme.
1/4tsp Turmeric powder
1/2tsp Garam masala powder
Few Curry leaves
1/2tsp Cumin seeds
1/2tsp Mustard seeds
2nos Dry red chillies
1 Bay leaf
2 Green chillies (slit opened)
1tsp Ginger (chopped finely)
Take together the washed quinoa, masoor dal ,finely chopped ginger, slit opened green chillies,turmeric powder, salt in a vessel, add 3 cups of water and pressure cook them for 3whistles.
Heat the enough oil and let splutters the mustard seeds, urad dal, dry red chillies,the cumin seeds,bay leaf, curryleaves.
Once the pressure get released,add the tempering to the cooked quinoa-masoor dal mixture, stir for few minutes and put off the stove..
Serve hot with pickle,curd or spicy side dishes.