Let me introduce you to a new favorite recipe of mine, Quinoa & Chickpea Khichadi. Khichadi is a delicious Indian dish usually made with rice, lentils and vegetables. I discovered it last year while looking for healthy dinner options. It’s incredibly easy, healthy and delicious. Each time it’s cooking, I am eager with anticipation. The smells and tastes of the spices and vegetables all in harmony makes me so happy while I’m eating. I have passed this recipe to a few others and decided to add to my blog recipes as a weeknight staple option. This version I found is from Cookilious – great website and beautiful Instagram. Let’s make Instant Pot Quinoa & Chickpea Khichadi!
The version from Cookilious trades rice for quinoa which makes Priya’s version extra healthy. I loved reading about her memories of her mother making Khichadi and how it can be made in many different ways. You can dress it up or dress it down. I was drawn to this recipe because it looked beautiful, sounded healthy and a triple bonus was her version is Instant Pot friendly making it the perfect weeknight meal with enough leftovers for lunches.
My version has some minor tweaks:
Cookilicious’ recipe is vegan, while I chose to use butter.
I add 1 can of coconut milk and continue with water until I reach the 3 1/2 cups of liquid required. The coconut adds a nice flavor to the dish.
I never have cumin seeds on hand so I substitute with 1 1/4 tsp ground cumin.
I love a recipe that you can make in your own style and taste. That’s what all comfort foods are. Chicken soup, pot pies, meatloafs, cobblers, and now I know of khichadi. Every family has their own interpretation and it makes that version extra special and brings that person back to happy memories. There’s a great article from NPR with Rhitu Chatterjee talking about the history and heart of khichadi. She also shared her version made with chili and cinnamon.
Instant Pot Quinoa & Chickpea Khichadi can be made with any vegetables you like, just make sure they add up to 2 cups.
Instant Pot Quinoa & Chickpea Khichadi – Adapted from Cookilicous
Equipment
- Instant Pot
Ingredients
- ½ cup quinoa
- ½ cup pink lentils
- 1 tbsp butter
- ½ inch fresh ginger grated
- 3 cloves garlic
- 1 small onion
- 1 jalapeno seeded and diced
- 2 cups mixed vegetables carrots, bell pepper, peas, spinach, green beans
- 1 tsp tumeric powder
- 1 ¼ tsp ground cumin
- ½ tbsp curry powder
- 1 tsp paprika
- 1 15 oz can coconut milk or cream
- 1 ½ cups water
- ½ cup crunchy baked chickpeas such as Saffron Road any flavor
- 1 cup rice for serving optional
Instructions
- Soak the quinoa and lentils for about 30 minutes..
- While the quinoa and lentils are soaking, turn on Instant Pot to low sauté mode and add the butter
- Add the onion, jalapeno, ginger and garlic to melted butter. Sauté until the onions are translucent. Next, add the 2 cups veggie mixture and continue to sauté for a minute.
- After the 30 minutes of soaking, drain the quinoa and lentils, then add to the Instant Pot.
- Add spices, coconut milk and water. The total liquid needed is 3 1/2 cups or 28oz. Stir it all together.
- Close the pot and cook on high pressure for 6 minutes. Release pressure naturally for 7 minutes. Then do a quick pressure release.
- After starting the Instant Pot, cook your rice to package directions. I like to serve this in a bowl over a little rice, but that's completely optional since the khichadi already has quinoa and lentils in it.
- Serve in a bowl and top with crunchy baked chickpeas. I highly recommend not skipping this ingredient as it adds a great texture and flavor to the dish.
Great content! Keep up the good work!