Quinoa Khichdi |Sabudana Khichdi style|Breakfast Recipe

As a kid, sabudana Khichdi  was not a very common tiffin item in our house, but it would make an appearance only once a year , that is on my birthday as it was a dish I was obsessed with and craved for every year. I was introduced to it during my stay in pune  where some of my friends used to get sabudana khichdi in their lunch boxes on religious fast days. It used to be dark brown in colour coated with roasted peanut powder, mildly spicy , with a hint of tanginess from the lemon juice accompanied with curd or chutney. And I realised I was in love with this bubbly thing!

As it was made only once a year, I started looking for alternatives to make it and lately we have been eating quinoa which became my grain that could possibly replace sabudana. Now sago is carbs high but quinoa is a overall better grain in  terms of nutrition as has protein and fibre. So why not replace it 😃

Now, I can eat it for any meal but its traditionally served as breakfast  so  why deprive ourselves of a good breakfast khichdi! 

So lets dive into making  sabudana khichdi with quinoa, and enjoy our favourite dish in a healthy new avatar. 

INGREDIENTS

  2 tbsp oil

2 cups quinoa cooked

9-10 curry leaves

2 green chillies finely chopped

1 tsp cumin seeds

2 medium sized potato diced

1/2 cup peanuts roasted , skinned and crushed 

1 lemon

1/2 tsp salt

1 tbsp fresh coriander leaves  for garnish

METHOD 

 

1.Dry roast the peanuts , add half of the peanuts in a blender  and blend till coarse and keep the remaining aside. 

2.In a pan, heat the oil.  Add the cumin seeds , allow to splutter ,add green chillies and curry leaves. 

3.Add the diced potato to this mix  and fry along with spices in the oil. Sprinkle salt and cover and cook for 5-7 minutes, until it is soft.

4.To this, add the peanuts ,followed by the coarse powdered peanuts. 

5.Add the  cooked quinoa, juice of lemon,  salt( if required). Stir to combine and cover this with a lid to steam cook for 3-4 minutes, so that the quinoa absorbs the flavours.

6.Garnish with fresh coriander leaves.

Serve hot.