Quinoa, as I have read, is an excellent source of protein, fiber, iron, calcium, antioxidants and omega-3 fatty acids making it a super-food. I have tried to incorporate this superfood into our dietary routing with the Quinoa Pulav.
Since lentils are also important in the daily diet, I decided to mix the two and discovered a very tasty dish.
Prep Time: 30 mins Cook Time: 15 mins
6 1/2 cups Water
1 cup Toor Dal
1 cup Veggies of your choice (I used Snap Peas and Parsnips)
1 medium Onion
1 medium Tomato
Bisi Bele Powder
1 tsp Mustard seeds
1 tsp Jeera
Coriander
Curry leaves
2 Red Chillies
Salt to Taste
Since lentils are also important in the daily diet, I decided to mix the two and discovered a very tasty dish.
Quinoa Lentil Porridge
Servings: 3 cupsPrep Time: 30 mins Cook Time: 15 mins
Ingredients
1 1/2 cups Quinoa6 1/2 cups Water
1 cup Toor Dal
1 cup Veggies of your choice (I used Snap Peas and Parsnips)
1 medium Onion
1 medium Tomato
Bisi Bele Powder
1 tsp Mustard seeds
1 tsp Jeera
Coriander
Curry leaves
2 Red Chillies
Salt to Taste
Instructions
- Cut the onion and tomato into 1 inch pieces and set aside.
- Wash quinoa thoroughly under running water. I do this atleast 6 times to get rid of dirt and any smell thereafter.
- Pressure cook quinoa with 3 cups of water. Set aside.
- Wash Toor dal thoroughly under running water. (I do this 3 times)
- Pressure cook the lentil along with the veggies (except Onion and Tomato) with 2 cups water
- Heat oil in a heavy bottomed vessel and add mustard seeds to it
- When the mustard splutters, add jeera, curry leaves and red chillies
- Now add cut onion and sautee till transluscent.
- To this add the cooked dal and veggies with some water and bring to a boil.
- Add the bisi bele powder, tomato and salt and continue to cook.
- Finally stir in the cooked quinoa and bring to a boil. Add additional water as required to desired consistency.
- Garnish with chopped coriander.
- Serve hot.
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