Published July 23, 2023, 6:40 p.m. by Monica Louis
This recipe starts with sauteing onions until they are translucent and caramelized; it requires patience, but it’s so worth it!
➡️ Next, add in more ingredients for a tomato paste that is accented with the tart and floral aroma of coriander, the earthy flavor of cumin, and a touch of cayenne pepper for spice
Next, I’ll add in some soaked lentils, a great source of protein if you’re on a vegan diet!
Sweet potatoes and garlic are added into this terra cotta-colored mix and green beans and broccoli are mixed in, which gives a nice contrasting color to the dish.
➡️ Join me for this one-pot recipe that tastes great on day one, and even better as the flavors continue to mix while you’ve stored it away for later.
💬 Do you remember your first-time trying quinoa? Let me know what your initial reaction was like in the comments below!
(Thoroughly wash the red lentil and quinoa until the water runs clear and then soak it in separate bowls for 30 minutes)
Salt to taste (I have added 1+1/2 teaspoon of pink Himalayan Salt)
Lemon juice to taste (I recommend 1/2 tablespoon lemon juice)
Drizzled of Olive oil (I have added organic cold pressed olive oil)
Thoroughly wash the red lentil and quinoa until the water runs clear and then soak it in separate bowls for 30 minutes.
To a heated pan add the oil, onion, 1/4 teaspoon salt and fry on medium to medium-high heat until the onion starts to caramelized. Add the ginger and garlic and fry for another one minutes or until fragrant. Add the tomato paste and dry spices (turmeric, cumin, coriander and cayenne pepper) and mix it well and add the fresh chopped tomatoes. Mix it again and add the drained soaked lentils, salt and water. Give it a good stir and cover with a lid and bring it to a boil. Once it starts boiling, reduce the heat to medium-low and cook for about 25 minutes or until the lentil is cooked. Uncover and lightly mash the lentils using a potato masher, this will help breakdown the lentils a bit more.
Now add the soaked quinoa, sweet potatoes and green beans. Increase the heat to medium and bring it into a simmer. Then cover and cook the quinoa for about 7 minutes (please note, we don’t want to over cook the quinoa as it will continue to cook in the hot pot).
Uncover and turn the heat to medium high and bring it to a vigorous boil. Now whisk it with the spatula for a minute, this will break down the lentils and make the dish creamy. Once the khichdi reaches to your desired consistency, add the broccoli and turn off the heat right away. Make sure not to over cook the broccoli as it will continue to cook even after the stove is turned off. If the khichdi gets too thick, you can thin it out with boiling water. DO NOT add cold water to it!
- Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated the reduce the heat
- If the khichdi gets too thick, you can thin it out with boiling water. DO NOT add cold water to it, otherwise it will ruin the taste
Welcome to the Official YouTube Channel of Food Impromptu! 🌱
Here you will find easy and nourishing plant-based / vegan recipes for your everyday cooking. I draw my inspiration from classic, traditional recipes, and modern dishes around the world and have spared no expense when it comes to having the best equipment to create a sensory experience that is as near to being in my own kitchen as possible.
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