This Quinoa Moongdal Khichdi with veggies has become a regular in my weekly meal plans.

I make it so often because it's incredibly tasty, convenient, I don't have to clean a bunch of dishes🙈 and my 3 year old daughter absolutely loves it.

While trying to create the perfect, easy, and quick khichdi with quinoa, I've experimented with different flavors, ingredients and seasonings, swapped out various veggies, and this recipe is the best and most delicious one so far.

I even added some fresh shredded coconut on top for an extra burst of flavor.

I couldn't resist sharing this amazing recipe with you all.

Ingredients:

• 1/2 cup Quinoa, washed.
• 1/2 cup Split Yellow Lentils (Moong Dal) washed
• 1 tablespoon Ghee
• 1 teaspoon Cumin seeds (Jeera)
• 1/4 teaspoon Asafoetida (Hing)
• 1 medium size onion, chopped
• 1 teaspoon Ginger , grated
• 3 garlic cloves finely chopped
• 3 cups Water
• Chopped coriander to garnish
• 2 tablespoon lemon juice
• 1 teaspoon fresh coconut for garnish (optional)
• 1 cup mixed chopped Green Beans, Carrot (cut into small pieces) and Green peas(I used frozen)

Spices:

• 1/2 teaspoon Ground Turmeric (Haldi powder)
• 1 teaspoon Roasted Cumin powder 
• 1/2 teaspoon Red Chili powder (Mirchi powder), I used mild kashmiri red chili powder
• Half a teaspoon Black Pepper Powder.
• 1 teaspoon Salt

Preparation Method:

1. Add quinoa and moong dal into a bowl rinse with water until the water runs clear.
2. Cover them completely with water and set aside to soak for 30 minutes (optional).
3. Now In a pressure cooker over medium/high heat, add ghee.
4. Now Add cumin seeds and let them cook for 30 seconds. Then add asafoetida. Add onions,garlic and ginger. Let them cook for 2-3 minutes. 
5. Add all the vegetables and spices. Stir them well. 
6. Add the moongdal, quinoa and water. Stir them well with the veggies. 
7. Close pressure cooker lid and cook for 3 whistels.
8. After the 3rd whistle, turn off the heat and let the pressure release naturally (about 15 minutes). Open lid and mix thoroughly.
9. Garnish with coriander and lemon juice and shredded coconut(optinol).  Khichdi is ready to serve. Serve in bowls topped with a dollop of ghee, along with a side of papad and pickle.