Curd Quinoa (Dahi Quinoa)

Ingredients

• ½ cup dried quinoa rinsed
• 1 cup water (¾ cup water for instant pot)
• 1 cup yogurt (curd)
• ¼ cup whole milk (boiled & cooled)
• salt to taste

Tempering:

• 1 teaspoon coconut oil
• ½ teaspoon mustard seeds
• 1 teaspoon split urad dal
• few cashews
• ½ teaspoon ginger minced
• 1 stalk curry leaves
• 3 green chillies finely chopped
• 1 pinch asafetida (hing)

Garnish:

• 2 tablespoons fresh coriander leaves finely chopped
• 2 tablespoons grated carrot
• 2 tablespoons pomegranate seeds optional

Steps

Cooking Quinoa

1. Stovetop pot: cook ½ cup rinsed quinoa with 1 cup water over medium-low heat until fully cooked, then cool it. Stovetop pressure cooker: pressure-cook ½ cup rinsed quinoa with 1 cup water for two whistles over medium-low heat and allow natural pressure release. Instant Pot (electric pressure cooker): pressure-cook ½ cup rinsed quinoa with ¾ cup water on MANUAL/PRESSURE COOK for 1 minute, then let the pressure release naturally. Refer to the detailed Instant Pot quinoa post.

Making Curd Quinoa

1. With a spoon or your hands, mash the cooked quinoa slightly. Mix in the whisked yogurt, milk and salt thoroughly and set aside.
2. For the tempering, heat coconut oil in a pan until hot. Let the mustard seeds splutter in it, then add the urad dal and cashews and fry until light golden brown.
3. Sauté the grated ginger, curry leaves, green chilies and hing (asafoetida) in it for a few seconds.
4. Pour the tempering over the curd quinoa and mix thoroughly. Finish by garnishing with grated carrot and fresh coriander.
5. Serve chilled.