High Protein Khichdi
Elevate your comfort food game with this nutrient-packed High Protein Khichdi—an irresistible twist on the classic Indian recipe! Featuring the powerhouse combination of quinoa, split yellow moong dal, and fiber-rich chickpeas, this wholesome one-pot dish is a perfect balance of flavor and nutrition. Loaded with vibrant veggies like spinach, carrot, and green peas, and infused with aromatic spices like cumin, mustard seeds, turmeric, and garlic, this khichdi is as satisfying as it is nourishing. Quick to prepare in just 45 minutes, it’s a gluten-free, high-protein meal that can be enjoyed for lunch or dinner. Serve it warm with a dollop of yogurt or a side of pickle for a comforting yet healthy feast. Whether you're meal-prepping or looking for a post-workout meal, this High Protein Khichdi is your ultimate go-to dish for a hearty yet guilt-free experience. Perfect for boosting energy, aiding digestion, and delighting your taste buds!
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Recipe Information
Ingredients
- 1 cup Quinoa
- 1 cup Split yellow moong dal (lentils)
- 0.5 cup Chickpeas, cooked
- 0.5 cup Green peas, fresh or frozen
- 1 cup Spinach, chopped
- 1 medium Carrot, diced
- 1 medium Onion, chopped
- 1 medium Tomato, chopped
- 1 teaspoon Ginger, grated
- 2 cloves Garlic, minced
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Mustard seeds
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, ground
- 2 tablespoons Oil
- 5 cups Water
- 2 tablespoons Cilantro, chopped
Instructions
Rinse the quinoa and moong dal under cold running water until the water runs clear. Set aside to drain.
In a large pot or pressure cooker, heat oil over medium heat.
Add cumin seeds and mustard seeds to the hot oil. Let them sizzle until they start to pop.
Add the chopped onions and sauté until they turn translucent.
Stir in the grated ginger and minced garlic. Cook for about 1-2 minutes until fragrant.
Add chopped tomatoes and cook until they soften, stirring occasionally.
Mix in the turmeric powder, salt, and black pepper, and cook for another minute.
Add the drained quinoa and moong dal to the pot. Stir to combine with the spices and vegetables.
Pour in the water, stir, and bring the mixture to a boil.
Add the diced carrots, green peas, spinach, and chickpeas.
If using a pressure cooker, secure the lid and cook on medium-high heat until 2 whistles. Reduce the heat to low and let it cook for another 5 minutes. Turn off the heat and allow the pressure to release naturally.
If using a regular pot, cover and cook on low heat for about 25-30 minutes until everything is cooked through and the khichdi reaches your desired consistency.
Once done, remove from heat and let it sit for a few minutes. Stir gently.
Garnish with chopped cilantro before serving.
Nutrition Facts
Calories |
386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.8 g | 13% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 537 mg | 23% | |
| Total Carbohydrate | 57.4 g | 21% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 6.0 g | ||
| Protein | 19.1 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 145 mg | 11% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1101 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
