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Quinoa Pumpkin Kichadi

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Time30 Min
DifficultyIntermediate
Serves1

This healthy khichdi of delicious pumpkin cooked with protein-packed quinoa and lentils, and tossed with fresh veggies comes together to remind you of the warm and hearty cooking of your mother during those cold and rain soaked nights. - High-protein quinoa - High-fibre fresh veggies

Nutrition Info. (per serving)

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

Ingredients

Fruits & Vegetables

Carrot-regular

Carrot-regular

0.25 unit

Haricot Bean

Haricot Bean

3.5 units

Ginger

Ginger

1 small piece

Dry Grocery

Quinoa

Quinoa

0.25 cups

Red Gram Lentil (masoor Dal)

Red Gram Lentil (masoor Dal)

0.33 cups

Turmeric Powder

Turmeric Powder

1 pinch

Salt

Salt

0.5 teaspoons

Refined Oil

Refined Oil

1 teaspoon

Cumin

Cumin

0.5 teaspoons

Other

Pumpkin

Pumpkin

0.25 unit

Green Chillies

Green Chillies

1 unit

Pepper

Pepper

0.5 teaspoons

Water

Water

1.5 glasses

Garlic

Garlic

1 piece

Directions
1
Dice Carrot, Beans and Pumpkin.
2
In a thick bottom pan add Quinoa, chopped vegetables, Masoor Dal, chopped Green Chilli, Black Pepper, Turmeric Powder and Salt to taste.
3
Add Water and boil. Remove when soft and keep it aside.
4
In a pan add Oil, put the Cumin Seeds saute.
5
Add minced Garlic and Ginger.
6
Saute till brown.
7
Add the boiled mixture.
8
Serve hot.

Success!

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

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