Friday, July 3, 2015
Quinoa - 1 cup, cooked
Mustard Seeds - 1/2 tsp
Hing / Asafoetida - a pinch
Whole dries red chilies - 2
Green Chilies - 2
Ginger - 1 inch, grated
Curry Leaves - 6
Urad Dal / Black Gram - 3 tbsp.
Roasted Chana Dal / Dalia - a handful
Roasted Peanuts - a handful
Roasted Cashewnuts - a handful
Juice of one lemon
Turmeric - a pinch
Ghee / Clarified Butter - 1 tbsp
Heat ghee in a pan. Temper with mustard seeds, hing and red chilies.
Then add the ginger and urad dal and stir till the dal becomes light brown.
Add the turmeric, roasted chana dal, green chilies and curry leaves. Then add all the nuts. Stir for a minute.
Add the lemon juice and the cooked quinoa. Mix everything well, toss for a minute more and serve hot.