Piping Pot Curry · by Meeta Arora★ 5.0 (32)
Quinoa Khichdi
NUTRITION · PER SERVING30M COOK
CAL 12%·PRO 22%
CARBS 36G62% OF CAL
6G FIBER0G ADDED0G INTRINSIC26G OTHER4G TOTAL SUGAR
FAT 5G20% OF CAL
2G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A one-pot khichdi made with quinoa, lentils, and spiced vegetables. Wholesome comfort food ready in under 30 minutes.
mainindiangrain bowlbeans🥘 pressure cookergluten freevegetarian
View the full recipe on Piping Pot Curry →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/2 cup Quinoa (washed )
- 1/2 cup Split Yellow Lentils (Moong Dal) (or red lentils, washed)
- 1 tablespoon Ghee or Oil
- 1 teaspoon Cumin seeds (Jeera)
- 1/4 teaspoon Asafoetida (Hing)
- 1/2 cup Yellow onion (chopped)
- 1 teaspoon Ginger (grated )
- 3 1/2 cups Water
- Cilantro (to garnish )
- 1/2 cup Green Beans (cut into small pieces )
- 1/2 cup Carrot (cut into small pieces )
- 1/2 cup Green peas (I used frozen)
- 1/2 teaspoon Ground Turmeric (Haldi powder)
- 1/2 teaspoon Red Chili powder (Mirchi powder) (I used mild kashmiri red chili powder)
- 1 teaspoon Salt
At a glance
PER SERVING · TIME 30M
CAL 12%·PRO 22%
CARBS 36G62% OF CAL
6G FIBER0G ADDED0G INTRINSIC26G OTHER4G TOTAL SUGAR
FAT 5G20% OF CAL
2G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 637mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 293mg
- Calcium
- 50mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 637MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.