▶️ RECIPE INGREDIENTS: (4 servings approx.)
1 cup / 185g Red lentil
1/2 cup / 95g Quinoa
(Thoroughly wash the red lentil and quinoa until the water runs clear and then soak it in separate bowls for 30 minutes)
2 to 3 tablespoon Olive oil
1+1/2 / 200g cups Onion – chopped
1 tablespoon Ginger – finely chopped
1 tablespoon Garlic – finely chopped
1 teaspoon Turmeric
1 teaspoon Ground cumin
2 teaspoons Ground coriander
1/4 teaspoon Cayenne pepper (Optional)
Salt to taste (I have added 1+1/2 teaspoon of pink Himalayan Salt)
2 tablespoon Tomato paste
2 cups /300g Tomatoes – roughly chopped
5 +1/2 / 1300ml cups Water
400g / 3 cups Sweet Potato
100g / 1 cup Green Beans
120g /1+1/2 cup Broccoli
1/2 cup / 26g Coriander leaves
Lemon juice to taste (I recommend 1/2 tablespoon lemon juice)
Drizzled of Olive oil (I have added organic cold pressed olive oil)
Thoroughly wash the red lentil and quinoa until the water runs clear and then soak it in separate bowls for 30 minutes.
To a heated pan add the oil, onion, 1/4 teaspoon salt and fry on medium to medium-high heat until the onion starts to caramelized. Add the ginger and garlic and fry for another one minutes or until fragrant. Add the tomato paste and dry spices (turmeric, cumin, coriander and cayenne pepper) and mix it well and add the fresh chopped tomatoes. Mix it again and add the drained soaked lentils, salt and water. Give it a good stir and cover with a lid and bring it to a boil. Once it starts boiling, reduce the heat to medium-low and cook for about 25 minutes or until the lentil is cooked. Uncover and mash the lentils using a potato masher.
Now add the soaked/drained quinoa, sweet potatoes and green beans. Increase the heat to medium and bring it into a simmer. Then cover and cook the quinoa for about 7 minutes (please note, we don’t want to over cook the quinoa as it will continue to cook in the hot pot).
Uncover and turn the heat to medium high and bring it to a vigorous boil. Now whisk it with the spatula for a minute, this will break down the lentils and make the dish creamy. Once the khichdi reaches to your desired consistency, add the broccoli and turn off the heat right away. Make sure not to over cook the broccoli as it will continue to cook even after the stove is turned off. If the khichdi gets too thick, you can thin it out with boiling water. DO NOT add cold water to it, otherwise it will ruin the taste.
Garnish it with coriander leaves, lemon juice and olive oil. Mix well, cover and let it sit for a few minutes (for the flavours to blend) before serving.
▶️ IMPORTANT TIPS:
– Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated the reduce the heat
– If the khichdi gets too thick, you can thin it out with boiling water. DO NOT add cold water to it, otherwise it will ruin the taste
– Use a good quality olive oil, it will enhance the taste of the dish
– At first the khichdi may seem a bit runny (when you turn off the stove) but it starts to thicken in just a few minutes as the lentil and quinoa continues to cook and absorb the excess liquid, even after turning off the stove
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