Rinse the moong dal and quinoa. Saute ginger garlic paste and and turmeric. Then add in the veggies and saute for a minute.
Add the teff grains, along with the rinsed quinoa and moong dal to the pot. Now add water and salt. Stir it all together. Cook on high pressure for 8 minutes.
Fry cumin seeds, methi seeds, asafoetida, green chillies, and Kashmiri chilly powder for 10 seconds. Pour this over the Khichdi.
You can add some lemon juice on top to give this detox/cleanse kitchari a tangy flavor.
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