South Indian Quinoa with Tamarind & Pumpkin

See the full recipe from Vegan Richa

  • Quinoa:
  • 1 tsp oil
  • ½ cup uncooked quinoa
  • 1 cup water
  • ¼ tsp salt
  • a generous pinch of cayenne pepper
  • To dry roast:
  • 1 Tbsp Urad dal (split black gram) or use mung dal (petite yellow lentils)
  • 1 Tbsp toor dal (Split pigeon pea or use any split pea)
  • 2 tsp coriander seeds
  • ¼ tsp black pepper corns
  • For the flavoring:
  • 1 tsp oil
  • ½ tsp mustard seeds
  • 12 curry leaves, coarsely chopped
  • ½ tsp urad dal (black gram) or use mung dal (petite yellow lentils)
  • 1 medium potato (1 cup, cubed, ½-3/4 inch)
  • ½ loaded cup cubed pumpkin or butternut or other squash (3/4 inch pieces)
  • ½ cup peas, fresh or thawed frozen
  • ½ cup red bell pepper, chopped ½ inch (1/2 a medium pepper)
  • ½ tsp red pepper flakes or to taste
  • 1 to 2 tsp Tamarind paste
  • 1 Tbsp water
  • ½ tsp turmeric
  • ¾ tsp salt
  • 1 to 2 tsp lemon juice and 2 Tbsp cilantro for garnish

Cook the quinoa: Wash and drain quinoa. Heat oil in a saucepan over medium heat. Add the quinoa and roast for a minute. Add the water, salt and cayenne. cover and cook. Bring to a boil, then reduce heat to low- medium and cook for 15 minutes. Dry roast the dals, coriander and pepper corns for 2 minutes over medium heat or until the dals change color. Cool and blend/grind to a powder. In a large skillet, add oil and heat over medium. When the oil is hot, add the mustard seeds, urad dal and curry leaves. Cook for half a minute or until the seeds start to pop and the dal changes color. Add potato and pumpkin. Mix, cover and cook for 10 minutes. Stir once or twice in between. Add a few tsp of water to deglaze if the potatoes start to stick. Add the peas, bell pepper, pepper flakes and mix well. Cover and cook until the potatoes are tender. 8 minutes. Mix the tamarind paste in 1 Tbsp water (or blend with the ground spices in the blender) and add to the pan. Add the ground spices, turmeric and salt. Mix well to coat. Add the cooked quinoa and mix well. Cover and cook for 2 minutes. Let sit for 5 minutes for the flavors to infuse. Fluff, taste and adjust salt and spice. Add a good dash of lemon juice and cilantro, mix in and serve. For variation: Add 2 Tbsp peanuts or cashew with the potatoes. Add 2 to 3 Tbsp shredded coconut with the potatoes.

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