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      Quinoa Pumpkin Khichdi

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      Time30 Min
      DifficultyIntermediate
      Serves1

      One of the most popular recipes in India is the humble khichdi. It is easy to make, doesn’t require too many ingredients and is an excellent appetite filler. Our quinoa pumpkin khichdi recipe blends the benefits of delicious pumpkin with the familiar wholesomeness of khichdi. The quinoa pumpkin khichdi is a popular, easy, one-pot dish made of lentils. The healthy spin of substituting the rice wit ... h quinoa gives you an energy boost that will keep you pumped for the rest of the day. The khichdi itself is a traditional recipe that has been around for centuries and it’s an excellent way to create something wholesome. If you want to know how to make quinoa pumpkin khichdi, the recipe is pretty simple and can be completed in a matter of just 30 seconds. The wholesome dish comes with delicious veggies like zucchini, haricot beans and carrots to give you a crunchy taste too. This recipe can be made with a pressure cooker and just requires a few simple steps to be followed. You can also top it with sesame seeds to give a nice finish. The quinoa pumpkin khichdi calories are good enough to meet almost half your daily requirement if you’re looking to lose weight. One serving of the dish is easy on the stomach and a great way to remind yourself of mom’s cooking during those rainy nights at home. Enjoying it hot and steamed, wrapped in a blanket with your favourite movie on is one of the best experiences ever and you’ll thank yourself for it.

      Nutrition Info. (per serving)

      ProteinFatCarbsFibre453 Cal453 Cal453 Cal453 Cal
      • 23gProtein
      • 11gFat
      • 66gCarbs
      • 16gFibre

      Ingredients

      Fruits & Vegetables

      Zucchini Yellow

      Zucchini Yellow

      1 small piece

      Zucchini Green

      Zucchini Green

      1 small piece

      Curry Leaves

      Curry Leaves

      2 leafs

      Haricot Bean

      Haricot Bean

      4 units

      Carrot-regular

      Carrot-regular

      1 small piece

      Ginger

      Ginger

      1 small piece

      Dry Grocery

      Refined Oil

      Refined Oil

      2 teaspoons

      Salt

      Salt

      1 teaspoon

      Quinoa

      Quinoa

      1.5 tablespoons

      Red Gram Lentil (masoor Dal)

      Red Gram Lentil (masoor Dal)

      0.25 cups

      Aromat Powder

      Aromat Powder

      0.5 teaspoons

      Cumin

      Cumin

      1 pinch

      Turmeric Powder

      Turmeric Powder

      1 pinch

      Other

      Green Chillies

      Green Chillies

      2 units

      Garlic

      Garlic

      5 pieces

      Water

      Water

      1.15 glasses

      Pumpkin

      Pumpkin

      1 small piece

      Pepper

      Pepper

      0.5 teaspoons

      Directions
      1
      In a heavy bottom vessel, add Water, diced Green Zucchini, Yellow Zucchini and blanch it. Remove it to a bowl and keep aside.
      2
      Heat Oil in a pan. Add slit Chilli, Salt and toss till lightly blisters. It should till appear freshly green chilli.
      3
      Remove it to a bowl and keep aside
      4
      Heat Oil in a pan. Add minced Garlic and Curry Leaves and saute.
      5
      Add blanched Green Zucchini, Yellow Zucchini, Salt and saute till tender.
      6
      Remove it to a bowl and keep aside.
      7
      In a heavy bottom vessel, add Water, Quinoa, Split Masoor Dal, Pumpkin, diced Haricot Beans, Carrots, Aromat Powder, Salt and cook for 30 mins till all lentils, veg are cooked.
      8
      Take it out to a bowl and keep aside.
      9
      Heat Oil in a pan. Add Cumin Seed and saute till aromatic.
      10
      Add Turmeric Powder, Black Pepper, chopped Ginger, Garlic, Green Chilli and saute till golden.
      11
      Add cooked khichdi to the pan and mix it properly.
      12
      Remove it to a serving bowl and garnish with Sauteed Zucchini, Sauteed Green Chilli and service hot.

      Success!

      We hope you had fun making it! Enjoy the meal.

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