dinner · Uncategorized

A Fall But No Comfort: Acorn Squash Quinoa Khichdi

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Well, where to begin? Trump became president from a running joke to an actual elect. These last two days I did not want to post as I went through the states of grief, not because I didn’t know of the grim realities this country sends to minorities but because I wanted to believe there had to be some type of reform in their minds that was different from the 50s. I don’t want to take up space with my feelings, but I do want to create as much healing space as possible for the communities in anxiety and grief right now.

This meal is relatively easy to make. The combinations of autumn flavors are equally delicious as nutritious and has been feeding me and my loved ones for the past few days. As we hit the streets to protest or our local organizations to community build, I don’t want to tell anyone to accept this reality but I’m starting to feel like local politics is a place we have more direct effect.

I chose to make khichdi because it is often a dish served back home when you need comfort or want something that feels warm without much effort. Its usually made from lentils and rice but I decided to switch it out with quinoa as since I have hypothyroid I have tried to make my daily meals low-carb. Its a dish though that makes me feel proud of the rich heritage I have of mixed regions and the vivid cultural canvas I reside in. No amount of hate can make me put that away or feel ashamed of it. I feel emboldened to love myself and others that continue to create self love for our communities that are being attacked and put down.

Ingredients: 

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  • img_73061 1/2 cup acorn squash (can also sub other squash or pumpkin)
  • 1/2 medium onion
  • 1/2 inch ginger
  • 3 cloves garlic
  • 2 cloves
  • 1 bay leaf
  • 1 black  cardamom
  • 2 cups spinach
  • 1 1/2 cup quinoa soaked in water
  • 1 1/2 cup lentils soaked in water
  • 1/2 tsp turmeric
  • 1 tsp cinnamon
  • 1 1/2 tsp cumin
  • 1 tsp coriander
  • 1 tbsp salt
  • yogurt or cilantro to garnish

 

 

 

Start out by chopping all veggies. Heat up a deep pot to medium high and drop in whole spices (cloves, bay, cardamom) to become aromatic in oil along with garlic and onion.
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Once onions are translucent and lightly browned, add squash and spinach. Let these brown. After, add the soaked lentils and quinoa and stir in.

After 5 minutes, add in 5 cups of water and spices (turmeric, cinnamon, coriander, cumin). Lower the flame to low.

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After 45 minutes to an hour, your khichdi will be done depending on how soft you like your lentils. You can top with greek yogurt and cilantro or keep it completely vegan by using coyo!

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