Quinoa Khichdi with Quick Lime Pickle

For Quinoa

• ½ cup dry Chana dal (soak for 1 hour) (If using moong dal there is no need to soak)
• 1 cup quinoa washed
• 3 cups chopped spinach
• 1/3 cup fresh dill
• 1 cup red bell pepper diced
• 1 ½ cup zucchini diced
• 1 bunch fresh coriander
• 2 red chilies
• 1 teaspoon cumin seeds
• 1 teaspoon fresh ginger paste

For Lime Pickle

• ½ cup lime
• 1 teaspoon chili powder
• 2 teaspoon salt
• 2 tablespoon oil
• 1 stalk curry leaves
• ½ teaspoon cardamom powder
• ¼ teaspoon turmeric powder
• 4 cloves
• 2 tablespoon ginger paste
• ½ teaspoon black cumin seeds (shajeera)
• 1 teaspoon cumin seeds

1. Put 1 tbsp oil in a prying pan
2. Add cumin seeds, chilies and ginger paste.
3. Sauté for a few seconds, allowing the cumin seeds to pop.
4. Add the soaked dal, and quinoa, sauté for a few seconds.
5. Add salt and 3 cups of boiling water.
6. Cover and cook for 15 minutes.
7. Add the pepper, zucchini, fresh dill and spinach.
8. Mix well, cover and cook for a further 10 minutes.
9. Add the fresh coriander.
10. In a bowl mix together the chili powder, salt and ½ cup lime.
11. In a pan heat the oil and add the cumin seeds, cardamom, curry leaves, shajeera, ginger paste, turmeric.
12. Sauté for a few minutes, then add to the lime juice and mix well.