Ingredients:

• 1/2 Cup Tuver Dal (Split Pigeon Peas) or Moong Dal (deskinned)
• 1/2 Cup Bajra (Pearl Millet)
• 1/2 Cup Quinoa
• 1 Tablespoon Corn Oil / Canola Oil
• 10 Pieces of Methi (Fenugreek Seeds)
• 2 Taj (Cinnamon Sticks) – 1 Inch Long
• 2 Loung (Cloves)
• 1/4 Teaspoon Ajwain Seeds (Carom Seeds)
• 5 Tej Patta (Curry Leaves)
• 1 Green Fresh Chilli – Washed and Cut
• 4 Cups Water
• 1 Teaspoon Jeera (Cumin Seeds)
• 1/2 Teaspoon Turmeric
• 1 Teaspoon Kashmiri Red Chilli Powder
• Salt To Taste
• 2-3 Cups Water
• 1/2 Cup Coriander Leaves – Washed and Cut into Pieces

Method:

1. Mix the tuver dal or moong dal, pearl millet, and quinoa and wash them nicely. Pour the oil into a pot that fits in a pressure cooker, and let it get hot over medium-low heat. Fry the fenugreek seeds, cinnamon sticks, cloves, and ajwain seeds for about 3 seconds, until a nice aroma comes. Put in the curry leaves and green chili and mix well. Mix in the washed grains, along with a pinch of turmeric and a pinch of Kashmiri chili powder (both separate from amount in recipe).
2. Put in 4 cups of water. Add in the cumin seeds, turmeric, Kashmiri red chili powder, and salt to taste. Mix well.

It should look like this:

1. Pour 2-3 cups of water into a pressure cooker. Put the pot into the cooker and close it. Turn the stove heat to medium-high. Let it cook for 3 whistles and then lower the heat to medium-low. Cook for another 3 whistles and then turn the stove off.

2. Let the pressure cooker cool for 15 minutes before opening it. After 15 minutes, open the cooker and serve the khichdi hot.

Note: Allergy Friendly, Vegan, Gluten Free, Dairy Free, and Nut Free