Serves 1
Directions
- 1Soak quinoa and dal in water for 10 minutes.
- 2Make a puree of spinach and coriander.
- 3Cook the quinoa and dal in a cooker with salt and haldi for 3-4 whistles. The water level should be 2 inches above the dal.
- 4In a pan, add ghee and saute hing, curry leaves, dried red chillies, mustard, jeera, garlic, and chilli paste.
- 5Add onion and cook for 2 minutes, then add tomatoes.
- 6Add a little water and the masalas. Let the tomatoes become soft and then add the spinach puree.
- 7Add sugar and lemon juice. Cook for 2-3 minutes and then add the cooked quinoa dal mixture.
- 8Cover and cook for another 10 minutes, adding water to adjust the consistency if needed.
Ingredients
- 1 cup Quinoa
- 1 cup Yellow Moong
- 0.5 cup Green Moong
- 2 cups Spinach
- 0.5 cup Coriander
- 2 cloves Garlic
- 3 Green Chillies
- 1 Onion
- 2 Tomatoes
- 1 tsp Jeera
- 1 tsp Mustard seeds
- 1 tsp Red Chilli Powder
- 1 tsp Haldi
- Salt
- 1 tsp Garam Masala
- 1 tsp Coriander Powder
- 1 pinch Hing
- 5 Curry Leaves
- 2 Dried Red Chilli
- 1 Lemon (Juice)
- 1 tsp Sugar
- 1 tsp Ghee
- Water
Equipment
Pressure cookerPanBlender
Tips
- Serve with Greek Yogurt for extra protein.
- Enjoy with nimbu ka achaar (lemon pickle).
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