Quinoa Upma

Ingredients:

Quinoa (Prewashed) - 1 cup
Water - 2 Cups

Green Chillies - 3 to 4 or to taste

Curry Leaves - 1 string

Salt - to taste

Mustard Seeds - 1/4 teaspoon

Urad dhal (split matpe bean) - 1/2 teaspoon

Channa Dhal (Split Yellow Gram) - 1 teaspoon

Split Cashewnuts (optional) - 2 tablespoon

Olive Oil or Peanut Oil- 2 tablespoon

Ghee (clarified butter - optional) - 1 teaspoon

Asafoetida (optional) - 1/4 teaspoon

Cooked mixed vegetables (peas, carrot, potatoes, cauliflower, brocolli) - 2 cups

Onion - 1

Grated Giner - 1 teaspoon

Cooking Method:

1. Cook the quinoa in two cups of water (if you are using pressure cooker, two whistles are good)
2. Allow the cooked quinoa to cool down*. (if you want the quinoa to cool down faster, put the cooked quinoa on a plate and spread it using fork; do it gently so that the cooked quinoa does not get mashed)
3. Slit the green chillies into two.
4. Chop the onion to fine small pieces
5. Heat oil in a deep frying pan and add mustard seeds; Allow them to pop
6. Add Urad dhal, channa dhal, cashew nuts and roast them to a golden brown color; add ghee;
Add Onion, chillies and roast them till cooked;
7. Add curry leaves, ginger, asafeotia in this and give it a mix
8. Add the cooked vegetables to this and mix well
9. Add Salt
10. Add the quiked quinoa to this mix and close the pan with the lid and lower the flame (keep it for 5-10 minutes) and switch off the stove

Serve hot with pickle and yogurt;

Servings: 4-6.

Note: You can add lime once you switch off the stove; Decorate with Cilantro.

*It is important to know your pressure cooker and how to operate them; Those who are using the normal rice cooker, follow the standard quinoa cooking instructions.