Quinoa is a pseudocereal that is gluten free and loaded with nutrients. A store house of all essential amino acids this grain is a rich source of plant based protein of high biological value. The versatility of these tiny grains is evident from the fact that it lends itself very well to the Indian cusine. Todays recipe is a spicy and tangy masala rice using this super grain along with a melange of vegetables. Accompanied by cucumber raitha this
South Indian flavoured one pot meal can be a part of your navarathri neivedyam.
- Quinoa 1 cup
- Cubed vegetables 3 cups
- Red gram dal/Tuvar dal 1/2 cup
- Sambar powder 2 tsps
- Tamarind marble size
- Cloves 2
- Cinnamon 1 inch stick
- Poppy seeds/khus khus 1 tsp
- Pepper corns 5
- Fenugreek seeds 1/2 tsp
- Mustard 1 tsp
- Coconut gratings 1 tbsp oil 2 tbsp
Dry roast cloves, cinnamon, poppy seeds, fenugreek, pepper corns and coconut till light brown. Cool and pulverised into a powder.
Take pressure cooker. Add oil followed by mustard seeds. On crackling add the vegetables and saute on high flame for 5 minutes. Add the dal and quinoa after washing in water.
Add the sambar powder and the masala powder along with required salt.
Soak tamarind and make a thick extract with 1/2cup of water.
Add the tamarind extract along with 4 cups of water to the sautéed vegetables and quinoa mixture. Stir, cover and pressure cook.
After the first whistle, lower the flame and continue cooking for 10 minutes.
Switch off the flame and open the cooker on cooling. Add some chopped coriander.
Serve the rice hot along with a raitha or a curry of your choice.
This can be done in a open pot too.
NOTE
- Beans
- Peas
- Carrots
- Ladies finger
- Broad beans
- Green Capsicum
- Green leafy vegetables have been used in this recipe
