This vegan Quinoa Coconut Khichdi is an easy to make one pot meal that's perfect for those busy weeknight dinners. Coming together in under 20 minutes in the Instant Pot and packed with proteins, it has all the nutrients and energy that you're looking for! Perfect by itself or paired with some simple accompaniments like kale chips and yogurt, this dish is my favorite twist on the khichdi I grew up loving!
Turn on saute mode in the Instant Pot and add in the oil. When the oil begins to shimmer, add in your cumin seeds, dried red chili, ginger, and garlic.
Then, add in the onions and saute until they are translucent.
Now, add in all the vegetables, spices, quinoa, yellow moong dal, spinach, coconut milk, water, and salt. Mix them together and then add in the cilantro bunch.
Put the lid on and pressure cook for 4 minutes on high in manual mode and then quick release after 10 minutes.
Remove the cilantro bunch.
If needed, adjust the consistency by adding some more water and cooking on saute mode.
Mix in the lemon juice and your Quinoa Coconut Khichdi is ready!
For the salad, mix everything together.
All the instructions are the same as above, except step 4. In that step add an additional ½ cup of water and then pressure cook for 1 whistle on high flame and 1 whistle on medium flame.