Quinoa is a superfood packed with protein, fiber, and essential minerals. Try out the Nut-Free Lemon Quinoa Pulihora, my take on the classic staple from southern India. Gluten-Free. Vegan.
Servings: 2people
Course: Breakfast, Main Course, Snack
Cuisine: Indian
Total Time: 30 minutesminutes
Ingredients
1cupquinoa
2cupswater
2tbspsesame oil
1tspmustard seeds (sarson)
1tspchana dal (split chickpea)
1tspurad dal (split black gram)
1-2whole red chillies
1sprigcurry leaves
1/4tspasafoetida (hing)
1-2chopped green chillies
1/2"piece of ginger chopped
1/2tspsalt or to taste
1/2tspturmeric powder (haldi)
3tbsplemon juice
2tbspchopped green coriander leaves
Instructions
To begin, wash quinoa well 3-4 times as you would do with rice. Drain well.
Add it to a pan with 2 cups water. Let it come to a boil stirring occasionally. Cover with a lid and cook on medium to low heat for 10-15 minutes until the quinoa is done. Remove to a flat dish and allow it to cool completely.
Heat 2 tbsp sesame oil in a pan. Add in mustard seeds (sarson), chana dal (split chickpea), and urad dal (split black gram). Mix. My kitchen is a nut-free kitchen. If you are using peanuts, add them now.
Add whole red chillies broken into two, curry leaves, and asafoetida (hing). Saute until the dals begin to colorize.
Next, add in chopped green chillies and ginger.
Now add in the boiled quinoa along with turmeric powder (haldi) and salt or to taste. Mix well. Cover with a lid and let it cook for a minute or two.
Turn off the heat. Finish with lemon juice and chopped green coriander leaves. Mix well. Check the salt and add more if required.
The Nut-Free Lemon Quinoa Pulihora is ready to serve. Garnish with chopped coriander leaves and serve hot.
Video
Notes
Make sure the cooked quinoa is room temperature and not hot or it can stick.