Instant Pot Quinoa & Chickpea Khichadi - Adapted from Cookilicous
Delicious, healthy, and beautiful home cooking from India. Khichadi is a dish usually made with lentils and rice or in this case quinoa. Add vegetables, spices and top with dried chickpeas and your taste buds will be singing for days.
2cupsmixed vegetablescarrots, bell pepper, peas, spinach, green beans
1tsptumeric powder
1 ¼tspground cumin
½tbspcurry powder
1tsppaprika
115 oz cancoconut milk or cream
1 ½cupswater
½cupcrunchy baked chickpeas such as Saffron Roadany flavor
1cuprice for servingoptional
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.
Notes
Khichadi is a great dish to mix and match veggies, lentils, and spices based on personal taste. Feel free to make it your own.