Prep Time:15 m Cook Time:30 m
Serves:3
Ingredients
Quinoa - 1 cup
Kala Channa - 1/2 cup
Onion - 1
Tomato - 3
Green Chilli - 2
Chilli Powder - 1/2tsp(preferably kuzhambu milagai thool)
Mustard Seeds - to splutter
Curry Leaves - a sprig
Coriander Leaves - to garnish
Turmeric Powder - 1/4 tsp
Salt - as needed
Oil - 2 tsp
Method
- Soak kala channa for six hours or overnight and pressure cook for three whistles with little salt.
- Add two cups of water for one cup of quinoa and cook it covered in medium flame until all the water is absorbed.Quinoa becomes transparent when it is cooked.
- Meanwhile heat oil in a pan,splutter mustard seeds,add finely chopped onions,curry leaves,green chilli and saute until onion becomes soft.
- Now add chopped tomatoes,turmeric powder,salt and chilli powder and sute till tomatoes become mushy.
- Add the boiled channa along with its water to this and cook for two minutes.Finally add cooked quinoa and garnish with coriander leaves and serve with plain curd.
Little Words
- Quinoa (keen-wah) is a good source of fibre and protein and also gluten free.
- Quinoa can be treated as we treat rice.
