Upma au quinoa

Ingrédients

• 2 Cup cooked quinoa ((get recipe))
• 1 tablespoon sesame oil
• 1 teaspoon black mustard seeds (rai)
• 1 teaspoon cumin seeds (jeera)
• 1 teaspoon white urad dal (dhuli urad)
• 1 tablespoon chopped ginger
• 1 sprig curry leaves
• 2 tablespoon peanuts
• 2 tablespoon chopped cashews
• 1 small onion, finely chopped
• 1 small carrot, finely chopped
• 1/2 medium zucchini, finely chopped
• 1/4 Cup green peas
• 1 teaspoon salt or to taste
• 1/4 teaspoon black peppercorns
• Handful of coriander leaves, chopped

Préparation

1. 1

   Heat oil in a deep pan or kadai over medium heat. Add mustard seeds, cumin, ginger, urad, and curry leaves. Sauté until the lentils turn a beautiful golden brown.

2. 2

   Add finely chopped onions and cook until translucent. Add the peanut, cashews, and fry till they are golden and crunchy.

3. 3

   Toss in mixed vegetables (carrots, peas, beans) and season with salt and pepper. Mix, cover and cook for 5 minutes.

4. 4

   Once vegetables are cooked, add the quinoa, mix nicely to evenly combine. Turn the heat down to low, cover the pan with a tight-fitting lid, and let it simmer for 5 minutes.

5. 5

   Finish by gently fluffing it with a fork, squeezing the juice of half a lime over the top, and garnishing with fresh coriander leaves.

6. 6

   Serve quinoa upma warm with chutney of choice.