Quinoa & Methi Khichdi

Chef Monika Manchanda

Cook Time: 20 mins

Serves: 2-3 People


  • 1/2 cup Quinoa washed
  • 1/2 cup yellow moong dal washed and soaked for 30 mins
  • 1 tsp Oil
  • 1 tsp Mustard seeds
  • 1 tsp Jeera seeds
  • 1/2 tsp Methi seeds
  • 1 Onion (medium) sliced
  • 2 Green chillies sliced
  • 1 cup Methi leaves finely chopped
  • 1/4 tsp chilly Red powder
  • 1/4 tsp Black pepper powder
  • Salt to taste
  • 3-4 cups Water
10 gms


  • Heat oil in a cooker, add mustard seeds and let them splutter.

  • Add jeera and methi seeds and fry till they are lightly browned.

  • Add onions and fry till they turn pinkish.

  • Add methi leaves and green chilies and fry for another minute.

  • Add dry spices and fry for one more minute.

  • Add quinoa, dal, and water and close the cooker.

  • After one whistle, reduce the gas and let it cook for about 5 minutes or so. I will give you a tip here, never ever measure cooking times in number of whistles. Actually, you should never let the cooker whistle apart from the first one. Since you are actually losing some steam when it whistles thus lowering the pressure inside and elongating the cooking time. Always measure the cooking time in minutes and then release the steam naturally.

  • Serve hot with a dollop of ghee, salad, papad, and pickle.


Fibre: 2.9 g

Carbs: 30 g

Protein: 10 g

Fats: 6.9 g

Calories: 219 cal