Quinoa upma

You wake up and crave for nothing more than a nice hot bowl of upma and a hot cup of filter coffee to complement it for a comforting weekend breakfast. Then as you arrive in the kitchen and open your food cupboard only to be devastated to find there is no Semoline (a.k.a Rava) in the house. All the dreams of that wonderful breakfast shattered! 


Well, fear not. We don't give up so quickly. This is one of those dreams that isn't going to be shattered so easily! If it ain't Semolina, we will have upma with a little twist this weekend! Foraging through the rest of the food cupboard to find an ingredient that we can swap instead of Semolina, we finally found some Quinoa! Just what we were looking for. Hence, was born this recipe of Quinoa Upma.. 

It is effectively the classic upma recipe just that the basic ingredient semolina has been replaced with a super food Quinoa.

Ingredients: 
2 cups Quinoa, washed and drained
1 inch Ginger, peeled and chopped
3 Green chilies, chopped fine
2 Medium Onions, chopped
1/2 cup Carrot, chopped
1/2 cup Beans, chopped
1/2 cup frozen peas
1 teaspoon Channa dal (Daria dal)
1/2 cup fresh Coriander leaves
2 teaspoons white Urad dal
1/2 teaspoon Mustard seeds
2 tablespoons sunflower oil
10 Curry leaves
4 cups water
Salt to taste

Method:
  1. Heat oil in a pan and add the mustard seeds. When the mustard seeds sputter, add the curry leaves, chopped green chilies, urad dal and channa dal along with the chopped ginger. Saute for two minutes till the dal begins to roast slightly and the ginger leaves a nice aroma. 
  2. Now add the onion and saute till the onion softens and changes colour. Once the onion starts changing colour, add all the vegetables. Mix and let the veggies cook for 2 minutes. 
  3. Then add the water and bring it to a boil. Once the water starts boiling, reduce the flame and add in the quinoa slowly, continuously stirring the contents in the pan. On a slow flame, let the mixture cook for around 15 mins, till the quinoa is cooked and the water evaporates. Stir the mixture occasionally to ensure that the mixture doesn't stick to the bottom of the pan.
  4. Serve the dish hot garnished with some fresh coriander leaves and some lemon wedges. 

Notes: 
  1. You could also serve the dish with some chutney and sambhar. Some people eat upma with a sprinkle of Sugar. This is such a common breakfast dish that everyone has their own way of eating it.






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