Quinoa Khichdi (V|GF)

Ayurvedic khichdi is a classic comfort food perfect for those nights when you just want to show your body some love and care. It makes the ideal weekday dinner after a long and stressful day.

I remember growing up, I completely despised Khichdi. I hated it so much that it turned into the punishment food in my home. But one night when I wasn't feeling to well at college my mom suggested I try making this. At first, I thought she was joking....

But when I made it, I felt like my mom was literally at college with me giving me a hug when I needed it the most.

Of course, being obsessed with quinoa, I had to add my own twist to it so I made it with quinoa instead of rice. And I was recently inspired by Radhi Devlukia's recipe to add in some coconut milk, making this dish super creamy and giving me a hint of some Thai type flavor, which I absolutely love and I now always make mine this way.

I recently read about how coupling Turmeric with Black Pepper makes it so much more effective in the human body. The main compound in Turmeric is Curcumin, is unfortunately poorly absorbed by the bloodstream. However, black pepper contains the bioactive compound Piperine which increases absorption of Curcumin by 2,000%. So, I love adding in this particular blend of Turmeric and Black Pepper because it adds a sharp kick to the dish and makes the health benefits more easily accessible to my body.

This has become one of the stable dinners in my week and I make it every Sunday night for dinner, saving the other two portions to have throughout the week!

Try it out and I promise you won't regret it :)

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dEATS:

(3 servings, 350 cal each)

• 1/2 cup soaked Yellow Lentils

• 1/2 cup white quinoa (you can also do 1/4 cup rice + 1/4 cup quinoa if you prefer)

• 3-4 cups water (depending on if you want it to be soupier)

• ½ tsp Turmeric-Black Pepper Blend

• 1 tsp salt

• 2.5 cups of any chopped veggies (I do the frozen vegetable medley with corn, carrots, peas, and edamame because it is always conveniently in my freezer)

• 1 tbsp Ghee

• 1/2 tsp, Fennel Seeds

• 1/2 tsp Mustard Seeds

• 1/2 tsp Crushed Peppercorn (optional)

• pinch of Asafoetida/ Hing Spice

• 1/4-1/2 tbsp crushed ginger (add more if you like the flavor of ginger)

• 2 tsp Garam Masala

• 12 Curry Leaves 

• 1 cup Spinach

• 1/3 cup Light Coconut Milk

THE MAGIC

1. Rinse and drain the lentils, rice, and quinoa

2. Add the lentils, rice, and quinoa to a pot with water, salt, and the Turmeric Black Pepper blend. Let this sit on medium heat for about 12-15 minutes., with the lid slightly open. 

3. After this time has passed, add in any chopped vegetables you desire and mix. Let it sit on the stove for another 15-18 minutes.

4. While this is all happening, you can do your "tadka" as my mom calls it. So, In a separate pan, add your ghee to heat up. Then add in curry leaves, mustard seeds, fennel, crushed peppercorn, Asofoetida, and garam masala. Once the mixture starts sizzling and popping, add in the ginger and curry leaves. Let this all heat up together for about 2 minutes. 

5. Add this combination of spices to your big pot with the khichdi cooking. Add in the spinach, and coconut milk.  

6. Mix this well and let it sit on the gas for another 3-5 minutes. Taste to see if you want to add more salt. Add more water if you prefer it to be soupier!

7. Top your bowl with some spicy pickle, plain greek yogurt, or even some more ghee! Enjoy!

Store in an airtight container in the fridge for up to 1 week! When reheating, add some water if you feel as though it got thicker.