Quinoa Daddojanam

Cook a cup of Quinoa in 2 cups of Water in an instant pot on Manual for 12 minutes. Once the quinoa is warm, add 1/2 cup Milk and mix well. 

Take 1/4 cup of Grated Carrot, 1/4 cup of Cucumber in a bowl and mix Salt to taste. Add 2 1/4 cup of Yogurt to it and mix well. Add it to the Quinoa bowl.

Heat 1 1/2 tbsp of Oil in a sautepan. Once hot, splutter 1/2 tsp of Mustard Seeds, 1/2 tsp of Chana Dal, 1/2 tsp of Urad Dal and sauté until golden brown. Add few broken Cashewnuts and sauté till golden brown. Add a tsp of grated Ginger, a sprig of Curry Leaves, a tsp of minced Green Chillies, a broken Red Chilly and a pinch of Hing and saute for a minute. Remove from heat and pour it over the quinoa. 

Serve after a quick mix with pickle.

 

Instantpot: Quinoa Kichidi

Press "Saute" on the Instantpot. Heat a tbsp of Ghee and splutter 1/2 tsp of Cumin Seeds and a Bay Leaf. Add 3 chopped Green Chillies, an inch of Ginger, finely minced and a finely chopped Onion. Saute till the onions turn light brown. 

Add 1/2 cup of diced Carrots, 1/2 cup of chopped Green Beans, 1/2 cup of Peas, a chopped Tomato and cook for a minute. 

Take 1/2 of Quinoa and 1/2 cup of Moongdal in a bowl. Wash, drain and keep aside.

Now add the Quinoa, Moongdal, 3 cups of Water, Salt to taste, a tsp of Turmeric Powder, 1/2 tsp of Coriander Powder, 1/2 tsp of Red Chilli Powder, a tsp of Garam Masala Powder, mix well and deglaze the pot. Switch off the Instantpot.

Close the lid and turn the vent to "Sealing". Select "Manual" option and set the time for 5 minutes. Once the Instantpot beeps, allow the pressure to naturally release for 10 minutes before removing the lid. 

Open the lid, squeeze 1/2 a Lemon's juice over the quinoa. Fluff it up with a fork and garnish with 3 tbsp of chopped Coriander Leaves. 

Serve warm with yogurt / raita.   

Instant pot - Lemon Quinoa

Wash, rinse and drain a cup of Quinoa and keep aside.

Press "Saute" button on the Instant pot and add a tbsp of Oil. Add 1/2 tsp of Mustard Seeds, 1/2 tsp of Cumin Seeds and allow them to splutter. Add a tsp of Chana Dal, a tsp of Urad Dal and saute for 30 seconds. Add 3 split Green Chili, 1 1/2 tsp of minced Ginger and saute for another 30 seconds. Add 1/2 cup of thinly sliced Onion and saute for 2 minutes. Add a pinch of Turmeric Powder and Hing and mix well. Add 1/3 cup each of grated Carrot and Green Peas and mix again.

Cancel the "Saute" mode and add the drained Quinoa, Salt to taste and 1 1/2 cup of Water. Mix well, put the vent on "Sealing". Press the "manual" mode and cook on high pressure for 4 minutes. Release the pressure naturally. Fluff the quinoa , close the lid and rest for 15 minutes.  

Once the quinoa cools, add fresh Lemon Juice, Coriander Leaves and toasted peanuts. Serve warm.