Spinach Lentil Quinoa Khichari

Posted on Posted in blog, Recipe

Khichari is a great dish that adds the elements of spring wellness ! It is a wonderful combination of lentils, quinoa brown rice may also be used and your favorite vegetables .  It is an important part of Ayurveda wellness and a simple way of getting those doshas in balance.

Spinach Lentil Quinoa Khichari

 Recipe yield: 6 servings*

 * Per serving: Calories: 246 Carbs: 37 gm Protein: 12 gm Fat: 6gm

 Ingredients & Materials:

  1 cup Masoor Dal (Red Lentils)

 1 cup Organic quinoa

 1 cup chopped raw organic spinach

 2 tablespoon organic ghee

 4-6 cups water

½ teaspoon turmeric

1 teaspoon Ginger grated

Cilantro for garnish

1 large saucepan

1 lid to cover

1 wooden ladle

Stove

Cooking Method:                               Prep Time: 10 minutes                                Cooking time: 30 minutes

  1. Soak Masoor Dal 1 hour before using. Next wash and rinse dal and keep aside.
  2. Wash and rinse Quinoa and keep aside.
  3. Next put the sauce pan on the stove, keep the heat on medium. Add ghee, next add turmeric.
  4. Make sure the spices don’t burn. Reduce the heat to low if needed.
  5. Add grated ginger and sauté it. Next add chopped spinach and sauté.
  6. Next add Masoor dal and quinoa, salt to taste and mix well.
  7. Add 4 cups water and let it come to a boil. Cover the saucepan with the lid, reduce the heat to low. Watch for the water content. After cooking on low for 20 mins, open the lid and gently stir.
  8. Check if masoor dal and Quinoa are cooked, if not add 1 cup water, cover and cook until dal and quinoa cook completely. The khichari consistency should be close to a rice casserole.
  9. Garnish with cilantro on top.
  10. Serve hot yummy khichari with ghee on top. Eat with coconut chutney for added flavor.

 

©Ayurnutrition

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