BM #99 Day 17 - 

When doing an alphabetical series, Q is typically one of the most difficult letters to come up with a recipe for apart from X. But this time Q for Quinoa was easy to figure out.

I had given up on quinoa for a while as my stomach was not reacting well to it. But my sister suggested that I should soak quinoa for a few hours before using it and that has made a tremendous difference.

This one pot meal is an easy to make and quite filling. I served it with papads and Little Millet Curd Rice.

Ingredients - 
Quinoa 1/2 cup
Toor Dal 1/4 cup
Mixed Vegetables chopped 2 cups (Capsicum, Carrots, Peas, Green Beans, Bottle Gourd)
Salt, Turmeric
Seasoning (Oil 1 Tbsp, Peanuts / Cashews handful, Mustard Seeds 1 tsp, Urad Dal 1/2 tsp, Methi Seeds 1/8 tsp, Red chilies 1-2 , Curry leaves few, Asafotida 1/4 tsp
To Grind - 
Tomatoes 2 nos
Coconut Fresh or Frozen 3 Tbsp
Sambar Powder 2 Tbsp (adjust as per preference)
Jaggery 1 Tbsp 
Tamarind extract 1-2 Tbsp (as preferred)
Green Chilies 1-2 (Optional)
Coriander Leaves handful



Method Of Preparation -


Wash and soak quinoa for a few hours (Optional).

Wash the toor dal.  Grind the ingredients listed under 'To Grind' and set aside.

Power the Instant Pot, making sure the inner pot is in place. Set it to 'Saute' mode.


Once it indicates that the pot is hot, add oil and the rest of the seasoning ingredients. [If the seasoning is preferred after, remove the seasoning and set aside.]

Saute the mixed vegetables for a minute or two. Add the drained quinoa and toor dal and about 2 1/2 cups of water, the tomato-masala puree from step 2.

Sprinkle salt and turmeric. Mix well.

Put the Instant Pot lid on. Cancel the 'Saute' mode. Set it to 'Manual' or 'Pressure Cook' mode for 12 minutes.

Allow it to naturally release the pressure.

Open the Instant Pot lid, and if the seasoning was set aside, add the seasoning and mix well.

If the consistency needs adjustment, put the Instant Pot on 'Saute' mode and let it simmer for a few minutes. Unplug the Instant Pot.

Serve hot with extra ghee and papad.






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 Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#99



Preparation Time 30 minutes
Serves 3

11 comments

  1. Suma Gandlur Says:
  2. I love sambhar saadams with any grain and almost cook it once a week. I am going to try the paste in your version next time I make it.

     
  3. My eyes always go to the peanuts and green peas when it comes to sambar rice.. drool worthy meals ..

     
  4. Wow ! How innovative , creating Sambar Sadam with quinoa is so interesting . I am sure it must have tasted fantastic . Looks so so tempting !

     
  5. Small tips like these help a lot in cooking. Love your version of quinoa sambar saadam. And that spread looks super tempting.

     
  6. sushma Says:
  7. Sambar Saadam with quinoa us a great idea. Healthier version of it. Good one

     
  8. Srividhya Says:
  9. Quinoa and qubooli are the stars of the day. Love the idea of sambar saadham with quinoa. A great rice alternative.

     
  10. Srivalli Says:
  11. I love such gooey dishes and this grain surely gets so blended well! Wonderful pick.

     
  12. Kalyani Says:
  13. comfort food at its best. I too soak the quinoa for 20-30 mins (my mom taught me that after she saw my sister do it). and that works best. am actually eyeing the appalam (papad) next to the sambhar saadham here :p ..

     
  14. cookwithrenu Says:
  15. Just seeing the pic I bookmarked your recipe. I am in search of such recipes where you make everything in a pot, without any compromise on taste and health. The quinoa sambar sadam really looks very tempting

     
  16. Swati Says:
  17. We love sambhar sadam,but never made it with quinoa.. shall try it next time .. looks so delicious!! Lovely share.

     
  18. Vani Says:
  19. Hi akka, tried quinoa sambar rice. Turned out very yummy. We loved it. Only a small change I did was, I added a half handful of rice to it. Thanku:)

     
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