1 cup quinoa
1/2 cup Chana dal
1 1/2 cups zucchini
1 cup red bell pepper
3 cups chopped spinach
1/3 cup fresh dill chopped
1/2 cup cilantro chopped.
Salt to taste
Tempering
1 tbsp. oil
1 tsp. cumin seeds
1 tsp. ginger paste
2 red chilies or 1/2 tsp cayenne
Secret Ingredient - Hold this thought while preparing this dish
"I show mercy by gently embracing the world in arms of pure love, understanding, and forgiveness."
Method
1. Soak for at least 1 hr. the Chana dal. If you don't want to soak dal then use moong dal. Moong can be used without soaking.
2. In a sauce pan, heat oil, add cumin seeds, ginger, and the red chilies and let the cumin seeds pop.
3. Wash quinoa and add the soaked dal, salt, and quinoa to the above sauce pan.
4. Add 3 cups boiling hot waster and 1 tsp. salt to the quinoa mixture.
5. Let cook for 15 minutes.
6. Now add the dill, spinach, zucchini, red bell pepper and cook for another 10 minutes.
7. Now add the fresh coriander to the kichdi and serve hot.
This makes around 4 servings.
Quick Lime Pickle
1/2 cup fresh Lime juice
2 tsp. salt
1 tsp. chili powder
Mix ingredients together
Tempering
2 tbsp. oil
1 stalks curry leaves
1 tsp. cumin seeds
1/2 tsp. shajeera
4 cloves
1/2 tsp. cardamom powder
1/4 tsp. turmeric powder
2 tbsp. ginger paste
In a small pan, heat oil, then add cumin seeds and cook until seeds start to pop. Stir in cardamom, curry leaves, shajeera, turmeric, and ginger paste. Saute' for one minute. Add to lime juice mixture.