Please connect to Internet to continue
Preparation Time : 15
Cook Time : 30
Total Time : 45
quinoa, soaked overnight 3/4 cups
split skinless moong dal 1/4 cups
ghee 2 tbsp
cumin seeds 1 tsp
asafoetida 1 pinch
green chilli 1 nos
grated ginger 1/2 tsp
turmeric powder 1/4 tsp
salt 1 tsp
chopped carrot 1/2 cups
chopped cabbage 1/2 cups
chopped coriander 1/4 cups
paneer 400 gms
Mustard oil 3 tbsp
achari masala 1 tbsp
ginger garlic paste 1 tsp
lemon juice 1 tsp
salt 1/2 tsp
Cut paneer slab in 1cm thick slices.
In a bowl mix mustard oil, achari masala, ginger garlic paste, lemon juice and salt.
Gently massage paneer slices with this achari mixture and allow it to sit for minimum 2 hours.
Wash soaked quinoa and moong dal 2-3 times with clean water.
In a pressure cooker, heat ghee. Add cumin seeds, asafoetida, green chilli, grated ginger and turmeric.
Add quinoa, moong dal, chopped carrot, cabbage and salt along with 3 1/3 cups water.
Pressure cook for 4-5 whistles.
Heat a non-stick pan. Brush with oil. Place paneer slices and cook for 30 seconds on both sides.
To serve, arrange paneer slices such that it forms a well shape. Pour quinoa khichadi inside the well and garnish with chopped coriander.
Please Login to comment