- 1/2 Cup Tuver Dal (Split Pigeon Peas) or Moong Dal (deskinned)
- 1/2 Cup Bajra (Pearl Millet)
- 1/2 Cup Quinoa
- 1 Tablespoon Corn Oil / Canola Oil
- 10 Pieces of Methi (Fenugreek Seeds)
- 2 Taj (Cinnamon Sticks) – 1 Inch Long
- 2 Loung (Cloves)
- 1/4 Teaspoon Ajwain Seeds (Carom Seeds)
- 5 Tej Patta (Curry Leaves)
- 1 Green Fresh Chilli – Washed and Cut
- 4 Cups Water
- 1 Teaspoon Jeera (Cumin Seeds)
- 1/2 Teaspoon Turmeric
- 1 Teaspoon Kashmiri Red Chilli Powder
- Salt To Taste
- 2-3 Cups Water
- 1/2 Cup Coriander Leaves – Washed and Cut into Pieces
- Mix the tuver dal or moong dal, pearl millet, and quinoa and wash them nicely. Pour the oil into a pot that fits in a pressure cooker, and let it get hot over medium-low heat. Fry the fenugreek seeds, cinnamon sticks, cloves, and ajwain seeds for about 3 seconds, until a nice aroma comes. Put in the curry leaves and green chili and mix well. Mix in the washed grains, along with a pinch of turmeric and a pinch of Kashmiri chili powder (both separate from amount in recipe).
- Put in 4 cups of water. Add in the cumin seeds, turmeric, Kashmiri red chili powder, and salt to taste. Mix well.
It should look like this:
- Pour 2-3 cups of water into a pressure cooker. Put the pot into the cooker and close it. Turn the stove heat to medium-high. Let it cook for 3 whistles and then lower the heat to medium-low. Cook for another 3 whistles and then turn the stove off.
Let the pressure cooker cool for 15 minutes before opening it. After 15 minutes, open the cooker and serve the khichdi hot.
Note: Allergy Friendly, Vegan, Gluten Free, Dairy Free, and Nut Free