Dahi Quinoa | Sanjeev Kapoor Khazana

Cooked quinoa mixed with curd and tempered with mild indian spices. A innovative version of curd rice replaced by quinoa.

DAHI QUINOA

Ingredients

½ cup yogurt (dahi)
½ cup quinoa, soaked
1 tablespoon oil
1 tablespoon clarified butter
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 teaspoon split Bengal gram
1 tablespoon split black gram
2-3 dried red chillies
5-7 curry leaves
¼ cup roasted peanuts
3-5 fresh coriander sprigs
Salt to taste

Method

1. Heat some water in a non-stick pan and bring to boil. Add quinoa and cook for 15-20 minutes or till done. Strain into a bowl and cool.
2. Take yogurt into a bowl and whisk well. Add quinoa and mix well.
3. To preparing tempering, heat ghee in a non-stick tempering pan. Add mustard seeds and let it splutter. Add cumin seeds, Bengal gram, black gram, broken dried red chillies and curry leaves. Remove from heat and add peanuts.
4. Add the tempering to yogurt-quinoa mixture and mix well.
5. Finely chop coriander sprigs and add to bowl. Add salt and mix well.
6. Serve.

Preparation Time: 5-8 minutes
Cooking Time:22-25 minutes

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Cuisine - Fusion

Course - Special Rice

Dish - Special Rice