Gluten Free Masoordal Quinoa Khichdi

If you are looking for a simple, gluten free and no garlic and no onion dish for a quick meal, dont forget to check this ultimate quinoa khichdi which i simply cooked with masoor dal. Masoor dal works tremendously prefect to make some comforting meal which can be cooked along with any sort of grains. Masoor dal is rarely used in my cooking, however i dont forget to grab a packet of masoor dal just to combine along with toor dal to make some South Indian style sambar. If you are a regular follower of my space, you might have noticed that i love to cook often with Quinoa. Quinoa is my favourite wholegrians which is completely gluten free and healthy as well. Coming to my today’s post, if you want to cook something quickly for a busy lunch or for a lazy evening dinner, just go through this ultimate comforting khichdi which can be cooked in an ease.

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.

1cup Quinoa
1/2cup Masoordal
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)
Salt
Ghee

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.