1/2 cup Quinoa
1/2 cup yellow mung daal
1 cup French beans (frozen ok)
1 tsp. cumin seeds
1 tsp. salt
1/4 tsp. ground black pepper
1 inch piece of ginger - crushed or grated
2.5 cups water
Rinse the Quinoa and mung daal in a fine mesh sieve. Cook all the ingredients in a rice cooker with an automatic shut off feature. Remove from heat when cooking is done.
Note: Do not leave the khichadi in the rice cooker for the keep warm cycle as it will get too dry.
Cooking time may vary depending on your rice cooker.
Enjoy with a side dish of steamed broccoli or salad.
Makes 2 servings.
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