March 28, 2024
Breakfast, Indian, Recipes, Vegetarian
Appetizers, Breakfast, Indian, Main Course, Vegetarian
Course: Breakfast: – Main Course: – Snack
Rate the Recipe:
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.
1 cup quinoa2 cups water2 tbsp sesame oil1 tsp mustard seeds (sarson)1 tsp chana dal (split chickpea)1 tsp urad dal (split black gram)1-2 whole red chillies1 sprig curry leaves1/4 tsp asafoetida (hing)1-2 chopped green chillies1/2″ piece of ginger chopped1/2 tsp salt or to taste1/2 tsp turmeric powder (haldi)3 tbsp lemon juice2 tbsp chopped green coriander leaves
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.
Make sure the cooked quinoa is room temperature and not hot or it can stick.
White quinoa works best for this recipe.
Subscribe to the Mads’ Cookhouse YouTube channel for a new easy recipe every week.
This blog post is part of the blog challenge ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla in collaboration with Mads’ Cookhouse.
Pin it for later
Like this:Like Loading…
