A healthier twist on traditional Sabudana Khichdi using quinoa, enhanced by Indian spices and packed with nutrition. This vegan and gluten-free dish is perfect for breakfast or a light lunch, making it particularly suitable for diabetics.
1: Heat oil in a pan.
2: Add cumin seeds, dry red chili, curry leaves, crushed ginger, and green chillis.
3: Add coarsely crushed raw peanuts and sauté until brown.
4: Stir in the cooked quinoa, salt, a pinch of sugar, and lemon juice.
5: Mix well and cook for 3 minutes.
6: Garnish with fresh cilantro and coconut (optional).
