Teff & Quinoa Khichdi Recipe – Vegan, Easy Instant Pot Meal

Last Updated on 6 months ago by Neha Deshmukh

Teff & Quinoa Khichdi Recipe – Vegan, Easy Instant Pot Meal

Hey everyone! If you’re anything like me, you’re always on the lookout for comforting, nourishing meals that don’t take forever to make. This Teff & Quinoa Khichdi is exactly that – a warm hug in a bowl, packed with goodness, and ready in under 30 minutes thanks to the Instant Pot! I first made this when I was trying to incorporate more ancient grains into our diet, and it quickly became a family favorite.

Why You’ll Love This Recipe

This isn’t your grandma’s khichdi (though hers is probably amazing too!). We’re giving this classic Indian comfort food a superfood boost with teff and quinoa. It’s incredibly easy to digest, making it perfect for a light meal or when you’re feeling under the weather. Plus, it’s naturally vegan and gluten-free, ticking all the boxes for a healthy and inclusive dish. Honestly, it’s just good food that makes you feel good.

Ingredients

Here’s what you’ll need to whip up this delicious khichdi:

• ½ cup moong dal (yellow split lentils)
• ¼ cup teff grains
• ¼ cup quinoa
• ½ cup carrots, chopped
• ¼ cup green peas
• ½ cup fenugreek leaves (methi), chopped
• 1 tbsp vegan ghee
• 1 tsp cumin seeds
• ¼ tsp methi seeds (fenugreek seeds)
• ½ tsp Kashmiri chili powder (for color and mild heat)
• ½ tsp turmeric powder
• 1 tsp ginger garlic paste
• 3 cups water

Ingredient Notes

Let’s talk ingredients! A few little tips to make sure everything comes together beautifully:

• Teff Grains: These tiny grains are a powerhouse of nutrition! They’re packed with iron, calcium, and fiber. You can usually find them at health food stores or online. Don’t rinse teff – you’ll lose those precious nutrients!
• Moong Dal: This is a really gentle lentil, super easy to digest. It’s a staple in Ayurvedic cooking for a reason!
• Vegan Ghee: I love using vegan ghee for that rich, buttery flavor. You can find it made from various oils like coconut or cashew. If you don’t have it, any neutral oil will work, but the ghee really adds something special.
• Fenugreek Leaves: Fresh fenugreek leaves have a lovely, slightly bitter flavor. If you can’t find fresh, you can use dried leaves – just use about 2 tablespoons and soak them in warm water for 10 minutes before adding to the pot. My mom always adds a generous handful, saying it aids digestion!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the moong dal and quinoa a good rinse. Don’t rinse the teff though!
2. Turn your Instant Pot to the sauté mode. Add the vegan ghee, ginger garlic paste, and turmeric powder. Sauté for about 30 seconds until fragrant.
3. Now, toss in the chopped carrots, green peas, and fenugreek leaves. Sauté for another minute, just until they start to soften.
4. Add the teff grains, rinsed quinoa, moong dal, water, and salt. Give everything a good stir to combine.
5. Close the Instant Pot lid, making sure the valve is set to sealing. Set it to Manual mode (high pressure) for 8 minutes.
6. Once the cooking time is up, let the pressure release naturally. This usually takes about 10-15 minutes.
7. While the pressure is releasing, let’s make the tadka (tempering)! Heat a little vegan ghee in a small pan. Add the cumin seeds, methi seeds, asafoetida (hing), green chilies, and Kashmiri chili powder. Sauté for just 10 seconds – you want the spices to be fragrant, but not burnt.
8. Carefully pour the tadka over the cooked khichdi. Mix gently.
9. Garnish with fresh cilantro and some crunchy roasted chickpeas for a little extra texture. Serve hot with a dollop of vegan ghee!

Expert Tips

Want to make this khichdi perfect? Here are a few things I’ve learned along the way:

• Consistency is Key: If your khichdi is too thick, add a little more hot water. If it’s too watery, sauté it for a few minutes on sauté mode after opening the lid to let some of the liquid evaporate.
• Preventing Sticking: A little extra vegan ghee at the beginning helps prevent sticking.
• Pressure Cooking Time: The 8 minutes is a good starting point, but you might need to adjust it slightly depending on your Instant Pot and the freshness of your lentils.

Variations

Khichdi is so versatile! Here are a few ways to customize it:

• Vegan: Already vegan! Isn’t that great?
• Gluten-Free: Naturally gluten-free, making it a safe and delicious option for those with sensitivities.
• Spice Level: If you like things spicy, add a pinch of cayenne pepper or a finely chopped green chili to the tadka. My friend loves to add a whole red chili while cooking!
• Festival Adaptations: This khichdi is wonderful for Makar Sankranti or Pongal – a warm and comforting dish to celebrate the harvest season.

Serving Suggestions

Khichdi is delicious on its own, but even better with some accompaniments! Try serving it with:

• Vegan yogurt
• Your favorite pickles
• Crispy papads
• Roasted vegetables

Storage Instructions

Leftovers? Yes, please! Store any leftover khichdi in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Got questions? I’ve got answers!

1. What is teff and where can I find it?

Teff is an ancient grain from Ethiopia, packed with nutrients. You can usually find it at health food stores or online retailers.

2. Can I use brown rice instead of quinoa?

You can, but the texture will be different. Brown rice will make the khichdi a bit stickier. You might need to adjust the cooking time as well.

3. My khichdi is too watery, how do I fix it?

Sauté it for a few minutes on the sauté mode after opening the lid to let some of the liquid evaporate.

4. Can I make this khichdi in a regular pot on the stovetop?

Absolutely! Combine all the ingredients in a pot, bring to a boil, then reduce heat and simmer for about 20-25 minutes, or until the lentils and grains are cooked through.

5. What are the health benefits of including moong dal in my diet?

Moong dal is easily digestible, rich in protein, and a good source of fiber. It’s considered a very nourishing food in Ayurveda!