Mixed Grain Khichdi

25 ingredients
9 steps

Ingredients

  • 1/4 cup quinoa
  • 1/4 cup pearl barley
  • 1/4 cup cracked wheat
  • 1/2 cup split pigeon peas (toor dal)
  • 2 tablespoons ghee or clarified butter
  • 1 tablespoon neutral oil like canola
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon tumeric
  • 1/2 teaspoon chili powder
  • 1 teaspoon garam masala
  • 5 whloe cloves
  • 2 inch piece of cinnamon stick
  • 10 curry leaves
  • 1 medium size onion, diced
  • 3 garlic cloves, finely minced
  • 2 inch piece of ginger, finely minced
  • 2 jalapeno peppers, finely diced
  • 1/2 cup cauliflower florets
  • 1/2 cup red pepper, diced
  • 1/4 cup carrot, diced
  • 1/2 cup frozen peas
  • 1/4 cup frozen corn kernels
  • 5 cups water
  • 1 3/4 teaspoons salt

Directions

  1. 1
    Combine quinoa, barley, cracked wheat and pigeon peas and rinse in a two to three of changes of water. Let it soak in 2 1/2 cups water for at least 30 minutes up to an hour. Drain and set aside.
  2. 2
    In a medium Dutch oven or heavy bottomed pot, over medium-high heat, heat ghee and oil until it shimmers.
  3. 3
    Add mustard and cumin seeds and let it sizzle.
  4. 4
    Add all the dry spices and saute until fragrant, for 30 seconds.
  5. 5
    Add curry leaves, onion, garlic, ginger and jalapeno and saute until onion turns light golden brown, about two minutes
  6. 6
    Add all the vegetables and saute it until vegetables are well coated with spices, for another minute.
  7. 7
    Add 2 1/2 cups of water and drained grain mixture. Mix the contents of pots and season with salt.
  8. 8
    Turn the heat up and bring contents of pot to a boil.
  9. 9
    Reduce heat to low, cover the pot and simmer for 30 to 35 minutes or until all the liquid is absorbed and grains and dal are tender.

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