Tri-Doshic Quinoa Khichari

Tri-Doshic Quinoa Khichari

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Tri-Doshic Quinoa Khichari
Tri-Doshic Quinoa Khichari

Learn how to make Tri-Doshic Quinoa Khichari. This khichari recipe is simple and easy to make. Read the recipe below.

Ingredients:

1 cup quinoa, (presoaked)

½ cup mung dal (presoaked)

3-4 cups of filtered water

1 cup chopped spinach

½ cup grated carrot

¼ cup green peas

1 teaspoon of ginger, grated

Salt to taste

1 tablespoon of Khichari spice mix

1 tablespoon of ghee or coconut oil

NOTE:

  • Use 1 ½ cup from the quinoa khichari mix bag.
  • Soak quinoa and dal overnight or a minimum of 1 hour.

Preparation:

  1. Mix quinoa and dal together and soak in water. Drain the water out.
  2. In a medium saucepan over medium-high heat add coconut oil or ghee.
  3. Add all the spices and vegetables. Fry for 2 minutes. Add some salt to vegetables.
  4. Stir in quinoa and mung beans into the pot. Mix well with the spices.
  5. Add water, salt to taste and bring it to boil or until quinoa and dal both are soft (15-20 minutes). Once boiling lower heat to medium, cover, and simmer for 10 minutes.

Tri-Doshic Quinoa Khichari Details

Quinoa (keen-wah): contains of about 20% protein. It is high in the amino acid called lysine and a good source of iron and potassium. It also contains high levels of B-vitamins.

Mung Bean: A great source of protein that vegetarians rely on. Compare to rice, mung beans will be 3-4 times higher in protein content.

Ghee: Ghee stimulates digestion and boosts the immune system. Use in moderation if your body type is Kapha.

Ginger: This pungent flavor spice is Tri-doshic. However, pitta individuals should use it in moderation. It improves digestion, absorption, and assimilation of food. Ginger improves circulation and helps with congestion.

Spinach: Spinach is a superfood. It is loaded with tons of nutrients in a low-calorie package. Dark, leafy greens like spinach are important for skin, hair, and bone health. They also provide protein, iron, vitamins, and minerals.

Carrot: Carrots are nutrient-dense root vegetables and are rich in antioxidants, fiber, and beta-carotene.

Peas: Peas are rich in nutrients like iron, phosphorus, minerals, and B vitamins. Peas are extremely versatile and can accompany many meals as a side dish to meat or fish, be added to pasta and rice dishes, made into a soup, or cooked and cooled ready to be used in salads.

Detox Ayurvedic Quinoa Khichari without Onion and Garlic

Read another khichari recipe here.

12 HEALTHY RECIPES

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