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Quinoa is a superfood packed with protein, fiber, and essential minerals. Try out the Nut-Free Lemon Quinoa Pulihora, my take on the classic staple from southern India. Gluten-Free. Vegan.
- 1 cup quinoa
- 2 cups water
- 2 tbsp sesame oil
- 1 tsp mustard seeds (sarson)
- 1 tsp chana dal (split chickpea)
- 1 tsp urad dal (split black gram)
- 1-2 whole red chillies
- 1 sprig curry leaves
- 1/4 tsp asafoetida (hing)
- 1-2 chopped green chillies
- 1/2″ piece of ginger chopped
- 1/2 tsp salt or to taste
- 1/2 tsp turmeric powder (haldi)
- 3 tbsp lemon juice
- 2 tbsp chopped green coriander leaves
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To begin, wash quinoa well 3-4 times as you would do with rice. Drain well.
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Add it to a pan with 2 cups water. Let it come to a boil stirring occasionally. Cover with a lid and cook on medium to low heat for 10-15 minutes until the quinoa is done. Remove to a flat dish and allow it to cool completely.
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Heat 2 tbsp sesame oil in a pan. Add in mustard seeds (sarson), chana dal (split chickpea), and urad dal (split black gram). Mix. My kitchen is a nut-free kitchen. If you are using peanuts, add them now.
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Add whole red chillies broken into two, curry leaves, and asafoetida (hing). Saute until the dals begin to colorize.
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Next, add in chopped green chillies and ginger.
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Now add in the boiled quinoa along with turmeric powder (haldi) and salt or to taste. Mix well. Cover with a lid and let it cook for a minute or two.
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Turn off the heat. Finish with lemon juice and chopped green coriander leaves. Mix well. Check the salt and add more if required.
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The Nut-Free Lemon Quinoa Pulihora is ready to serve. Garnish with chopped coriander leaves and serve hot.
- Make sure the cooked quinoa is room temperature and not hot or it can stick.
- White quinoa works best for this recipe.
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This blog post is part of the blog challenge ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla in collaboration with Mads’ Cookhouse.
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