What do you need
1.5 cups quinoa,washed well
1 spring curry leaves
3 green chilies,slit
3 tbsp peanuts
1 tsp mustard seeds
2 tbsp urad dal
1 tsp chana dal
4-6 tbsp lemon juice
3/4 tsp turmeric powder
1/2 tsp hing
salt
oil
3 3/4 cups water
What to do
- Press saute mode on instant pot and wait for a min.
- Add 1 tsp oil, when hot add mustard seeds when the seeds pop add urad dal,chana dal,hing,green chilies and curry leaves and saute for 30 secs.
- Add the peanuts and saute until they turn light brown.
- Add the quinoa,salt,turmeric and saute for a min.
- Now add the water and lemon juice.Check for salt.
- Turn off saute mode.With venting knob in Venting Position, close the lid, then turn venting knob to Sealing Position.Pressure cook for 4 minsthen Natural Release for 20 minutes .
- After natural releasing, turn the Venting Knob to the Venting position to release the remaining pressure.
- Open the lid carefully.
- Serve warm.
