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Export 13 ingredients for grocery delivery
Rinse quinoa very well in a pot. Or add it to a strainer and rinse under running water rubbing well.
Drain water completely & set aside.
Rinse and chop the ginger, carrots, beans and onion (optional).
Heat oil in a pan and add mustard seeds. When the seeds splutter, add dals, cashews and fry until golden.
Then add curry leaves, green chilies and onions.
Fry for 2 minutes and then add the mixed veggies & ginger.
Mix and fry for a minute. Transfer the drained quinoa.
Pour water and add salt. Mix and taste the water. If needed add more salt.
Cook on a medium flame until quinoa turns tender and absorbs all the water.
If there is more water left, cook for longer and evaporate. When quinoa is completely cooked they look transparent.
Serve quinoa upma with podi, pickle, lemon wedges or curd.
Press saute button and pour oil to the inner pot of the Instant pot.
When the oil turns slightly hot, add mustard, chana dal, urad dal & cashews.
Fry them until slightly golden. Then add in curry leaves, onions and green chili.
Saute the onions until transparent. Then add in ginger, veggies, turmeric & drained quinoa.
Next saute everything for about 1 to 2 mins. Then pour water and add salt.
Press CANCEL button and Deglaze the pot by scrubbing the bottom with a spatula to release any bits of food stuck.
Taste the water and add more salt if needed.
Secure the lid of the instant pot. Position the steam release handle to sealing.
Press PRESSURE COOK button & Set the timer to 1 minute.
It takes time for the pot to build up pressure and cook. Once the pressure builds up, it cooks for a minute.
When it is done cooking the ip beeps and goes to keep warm. Then press cancel and wait for the pressure to release manually.
When the pin drops, open the lid and fluff up the quinoa upma.
Sprinkle some lemon juice and serve hot.