Receta Quinoa khichdi with Peanuts (Sabudhana Khichdi Style)
Blogging Marathon# 48: Week 1/ Day 1
Theme: Nashta Time
Dish: Quinoa Palli Upma
We are starting a brand new edition of 'Blogging marathon' for this year today and my theme for this week is 'Nashta/ Tiffin Time'. Nashta is a hindi word that can mean breakfast or an evening snack. To me, it is a light meal taken either in the morning or in the evening to sustain you until lunch.
For the first day, I made quinoa upma with peanuts and potato. Recipe is adapted from Vegetable Platter. This dish is made almost like sabudana upma, but uses quinoa instead of sabudana/ sago/ tapioca pearls. Adding coarsely ground peanuts and boiled potato make it taste very much like the original sabudana khichdi.
Recipe adapted from here:
Ingredients: Serves 3~4
- Quinoa - 1cup
- Potato - 1 medium, boiled and diced
- Roasted Peanuts - 3tbsp, coarsely ground
- Onion - 1 small, chopped
- Green Chilies - 2, slit
- Mustard seeds - 1tsp
- Cumin seeds - 1tsp
- Dry Red Chili - 1~2
- Curry leaves - 8~10
- Lemon/ Lime juice - 1tbsp (optional)
- Salt - to taste
Method:
Combine quinoa and 2cups of water in a medium saucepan. Bring the mixture to a boil, lower the heat and cook covered for 18~20 minutes or until all the water is absorbed and quinoa is cooked through. Set aside to cool slightly.
Heat 1tbsp oil in a pan, add mustard and cumin seeds. Once the seeds start to splutter, add the dry red chili and curry leaves. Next add onions and green chilies, saute till onions turn translucent.
Next add the potato and cook for 2~3 minutes.
Stir in the cooked quinoa, salt and lemon juice (if using). Mix well and cook for 3~4 minutes.
Finally add the ground peanuts, mix well and turn off the heat. Serve hot with a pickle on the side, if desired.