5m 5s: longueur
38183Nombre de vues
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You may or may not have heard about this amazing seed, native to Peru, called quinoa (pronounced - keenwa). Though most people confuse it for a grain, this nutty, yet neutral flavored complete protein source is a fabulous addition to simple Mung Daal to amp up the protein levels. Try this simple but hearty Quinoa Mung Dal recipe and see how delicious nutritious can taste. Ingredients: Quinoa - 1/2 cup, washed Mung Daal - 1/2 cup, washed Water - 4 1/2 cups (divided) Salt - to taste Ginger - 1 Tbsp, minced Ghee (Clarified Butter) - 1 Tbsp Asafoetida (Hing) - 1/8 tsp Turmeric Powder - 1/4 tsp Cumin Powder - 1/2 tsp Garlic - 5 to 6 cloves, roughly crushed Green Chilies - to taste, slit Tomato - 1 medium, chopped Cilantro - 10 sprigs, chopped for garnishing Lime Juice - to taste Method: 1. In a large pot, add Quinoa, Mung Daal, 4 cups Water, Salt and Ginger. 2. Cook uncovered on medium heat until Daal and Quinoa are tender but not completely mashed - approx 20-25 minutes. Skim foam off the top as needed. 3. In a skillet, heat Ghee. 4. Add Asafoetida, Turmeric Powder, Cumin Powder, Garlic and Green Chilies. Mix and cook for 30 seconds. 5. Add Tomatoes and cook for another 30-45 seconds. 6. Add mixture into the cooked Daal and Quinoa along with 1/2 cup water. 7. Bring to a rolling boil and remove from heat. 8. Garnish with Cilantro and Lime Juice and serve hot as a soup or with Rice or Chapati.