Quinoa-Green Moong Daal Khichdi & Baked Veggies

Quinoa-Green Moong Daal Khichdi & Baked Veggies

Quinoa-Green Moong Daal Khichdi: (Servings: 2): Soak 1/4 Cup quinoa and 2 tbsp green moong daal separately for 15-20 minutes. In a pressure cooker add 1 tsp of canola oil, temper with Whole Garam Masala (1 inch cinnamon stick, 1 clove, one green cardamom), 1/2 tsp jeera. Once the jeera starts spluttering, add the quinoa and moong daal to it and fry for couple of minutes. Add about 1 1/4 Cup of water, a fat pinch of turmeric, salt to taste and pressure cook till you hear 3-4 whistles. Take the lid off, add about 1/4 Cup of carrots and peas (add more if you prefer), 1 tsp of chopped cilantro and give it a quick stir. Put the lid back on and turn off the heat. 

Baked Veggies (Servings 2): Preheat oven to 400 F. Grease a baking sheet with 1 tsp oil and set aside. In a bowl add 1/2 tbsp canola oil, 1 tsp cracked black pepper and salt to taste. Coat the potato wedges (from 2 medium sized potatoes) and in the oil and seasoning and arrange in a single layer on the baking sheet.  To the same bowl add 1/2 tsp more oil if required and seasoning to taste + 1 tbsp of breadcrumbs. Toss the zucchini pieces in it and add it to the baking sheet. In another bowl, add another 1/2 tbsp of oil, 1/4 tsp turmeric and salt to taste.  Coat the eggplant slices (about 4. 1/4 inch thick) in it and arrange on the cookie sheet in a single layer. (Use two sheets if required). Bake for 25-30 minutes - turn the veggies once halfway once. 

Quinoa-Green Moong Daal Khichdi & Baked Veggies


Don Balboa said…
Glad to have found your site. Keep up the good work! DB Product Review

Popular posts from this blog

One Minute Eggless Chocolate Chip Cookie in a Cup

Cardamom Rosewater Pistachio Cake - Festive Flavors

Pork with Bell Peppers and Onions