Second week of blogging marathon #11 starts from today and I have chosen to go with "Mixed themes" for this week. My pick for today is lunchbox theme and so here is quinoa khichdi, a flavorful and healthy one pot dish. It is quick and simple to put together (especially in an Indian kitchen) and so qualifies for lunchboxes or quick fix meals on busy nights.
Ingredients for 2 servings:
1/4 cup quinoa
1/4 cup toordal
3/4 cup chopped vegetables (I used carrot, beans, potatoes and tomato.)
A pinch of turmeric powder
1.5 tsp sambhar powder
1.5 Tbsp tamarind puree or to taste
1/2 tsp chili powder
Salt to taste
For tadka: 1 Tbsp ghee / oil, 1 tsp mustard seeds, few curry leaves and a pinch of asafoetida powder
* Wash quinoa and toordal with plenty of water by rubbing them in between your fingers and drain.
Add quinoa, toordal, turmeric, vegetables and about a cup of water to a container and cook in a pressure cooker. Alternatively, the ingredients can be cooked in a saucepan on stove top until toordal turns mushy.
* Melt ghee in another pan / a small kadai and add the mustard seeds. When they start to pop, add curry leaves and asafoetida. Then add the cooked quinoa - dal mixture, sambhar powder, salt, chili powder and tamarind to it. Add about 1/2 cup of water if needed, to reach the desired consistency. Mix well and cook for about five minutes. Turn off the stove and serve warm with papad / potato chips.
This goes to MLLA - 42, hosted by Kiran, an event by Susan.