This "Khichdi" is one of Seeti's most popular one pot meals. It is composed of quinoa and organic split mung lentils spiced to perfection with Seeti's very own house made spice blend. Since quinoa has been substituted for rice in this dish, the result is a soupy consistency with the creaminess of risotto. This can be eaten for breakfast, lunch, or dinner. Garnish with onions, butter, yogurt or pickles.
Use frozen or defrosted.
Instant Pot - Add 4 cups water, and then quinoa-mung and the seasoned oil to the Instant Pot. Seal and cook on high pressure for 5 minutes. Once done, rest for 10 minutes, then vent to release remaining pressure. Enjoy!
Stovetop - Bring 5 cups of water, seasoned oil and quinoa-mung to a boil. Cover and reduce heat to medium-low. Cook till quinoa-mung beans are soft and mushy about 35 minutes. You may need to stir intermittently for the last 10 minutes of the process. Enjoy!
Note: Salt is kept low, adjust to taste.
Ingredients: organic split mung, organic quinoa, avocado oil, organic ghee, cumin, salt, spices (turmeric, red chili pepper, dried red chili pods).