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MELBOURNE: Fourth India-Australia 2+2 Secretary-level Consultations - November 3, 2024
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TORONTO: India’s response to diplomatic communication from Canada - November 2, 2024
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NGERULMUD: Shri Harsh Kumar Jain concurrently accredited as the next Ambassador of India to the Republic of Palau - November 1, 2024
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DHAKA: Statement on attack on Puja Mandap and desecration and damage to Hindu temples in Bangladesh - October 31, 2024
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KINGSTON: Shri Subhash Prasad Gupta concurrently accredited as the next High Commissioner of India to St.Vincent and the Grenadines - October 30, 2024
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STOCKHOLM: Dr. Neena Malhotra appointed as the next Ambassador of India to the Kingdom of Sweden - October 29, 2024
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BEIRUT: Statement on recent developments in southern Lebanon - October 29, 2024
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BANGKOK: Meeting of Prime Minister with Prime Minister of Thailand - October 28, 2024
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NEW YORK: H1B Visa “Thing Of Past”: Union Minister Piyush Goyal After US Visit - October 28, 2024
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MOSCOW: Prime Minister meets with the President of the Russian Federation - October 27, 2024
Quinoa Upma
Prep Time : 10 mins
Cook Time : 20 mins
Total Time : 30 mins
Ingredients
- ½ cup quinoa
- 1.5 tablespoon oil – any neutral tasting oil
- ⅓ cup finely chopped onions or 1 small to medium-sized
- ½ teaspoon finely chopped ginger or ½ inch ginger
- 1 teaspoon chopped green chilies or 1 to 2 green chilies – chopped
- 1 dry red chili – stem and seeds removed, optional
- 1 pinch asafoetida (hing) – optional
- 7 to 8 curry leaves
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- ½ teaspoon urad dal (husked and split black gram)
- ½ teaspoon moong dal (yellow mung lentils)
- ⅓ cup finely chopped carrots or 1 small carrot
- ¼ cup finely chopped french beans 5 to 6 french beans
- ⅓ cup green peas – frozen
- 1 cup water
- salt as required
- 2 tablespoons chopped coriander leaves (cilantro)
Instructions
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Take the quinoa in a fine mesh strainer and rinse well in running water. Drain the water and set aside.
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Heat the oil in a pan. Keep the heat to a low. Add mustard seeds.
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Once the mustard seeds begin crackling, then add cumin seeds, urad dal and moong dal or chana dal.
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Stir often and fry on a low heat until the urad dal and moong dal turn golden.
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Then add finely chopped ginger, chopped green chilies, dry red chili and a pinch of asafoetida (optional). Fry on low heat for about half a minute.
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Next add finely chopped onions and curry leaves.
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Stir and sauté on a low to medium heat till the onions become translucent and soften.
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Then add finely chopped carrots, finely chopped french beans and frozen green peas. Mix well.
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Sauté on a low heat for two minutes.
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Then add the quinoa and mix very well again.
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Sauté for a minute or two on low heat.
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Add water and mix again.
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Add salt as per taste. Check the taste of the water and add more salt if needed.
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Cover the pan with its lid and simmer on a low heat till the quinoa seeds are cooked, softened, look translucent and fluffy.
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Once or twice you can stir the quinoa while the seeds are being cooked.
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When all the water has been absorbed and the grains appear translucent and cooked well, remove the lid and switch off the heat.
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Add the chopped coriander leaves.
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Give a quick stir and serve vegetable quinoa upma hot or warm with a few lemon wedges or coconut chutney or lime pickle.