Quinoa Lentil Khichdi – Stew
Quinoa Lentil (daal) Khichdi is one of my favorite to cook often as I don’t need to cook any other sides to go with it. It’s quick One pot recipe that satisfies your hunger, tastebuds and nutrition. This recipe is vegan and gluten free as well and perfect for many other diet restrictions.
A complete protein and fantastic wheat-free, rice-free alternative, diabetic friendly, the demand for quinoa has risen sharply in recent years due to many health benefits of quinoa. There are many benefits of quinoa nutrition, such as being high in antioxidants, vitamins, and minerals. Quinoa is thought to help stave off a number of health conditions. Quinoa is relatively high in antioxidants compared with other grains. Botanically, quinoa is not a true grain. Quinoa has been cultivated for thousands of years. It can be prepared in as a little as 15 minutes. Quinoa has a naturally bitter coating called saponin that acts as an insecticide. There are many ways in which quinoa can be included in your diet.
I thought of pairing Quinoa with my favorite lentil yellow mung dal(Split skinless Green gram) to enrich the benefits. Lentils are an excellent source of molybdenum and folate. They are a very good source of dietary fiber, copper, phosphorus and manganese. Additionally they are a good source of iron, protein, vitamin B1, pantothenic acid, zinc, potassium and vitamin B6.
And what to say about kale? We all know many benefits of kale. And you can replace kale with spinach easily in this recipe. But I like little strong flavor of kale in this recipe. While kale is a better source for some essential vitamins and minerals — including manganese, copper, calcium, and vitamins A, C, B6, and K — spinach is a richer source of folate and an equally good source of iron and fibre. And both foods are very healthy choices! But since lentil provide enough folate, I usually prefer to use Kale for this recipe.
You may like my other Quinoa recipe videos below.