The last few years a staple in my house has been quinoa upma. I enjoy upma and tend to make it often. Upma is usually made with rava/cream of wheat, samiya/ vermicelli, rice, broken wheat in south India. With quinoa entering into our grocery stores, it is now being used in making upma. Upma is usually served for breakfast, tiffin ( after school snack) and dinner. It is the easiest and the fastest main dish that can be prepared when you have unexpected guests or when you are feeling very lazy to cook anything elaborate. I love the texture of quinoa upma and thought I could just post what I enjoyed for dinner. Yes, I was too lazy to cook dinner last night.
Frying Pan with Lid
Measuring Cups and Spoons
Quinoa - 1 cup
Water - 6 cups ( 3 for cooking quinoa and 3 for soaking the quinoa)
Oil- 2 tbsp
Asafetida - a pinch
Mustard Seeds - 1 tsp
Udad Dal - 2 tbsp
Dry Red Chilli - 1
Turmeric Powder - 1/4 tsp
Onions - 1 medium diced
Curry Leaves - a few
Cilantro - 2 tbsp for garnish
Green Chilli - 1
Ginger - 1 inch minced
1. Measure a cup of quinoa into a bowl. Add water and rinse it well. Drain the water and soak it in 3 cups of water for about 30 minutes. Drain the water after the soak. Boil 3 cups of water in the kettle.
2. Heat the frying pan with oil. Add asafetida, mustard seeds, red chillies and allow the mustard to pop. Add udad dhal as soon as the mustard starts to pop.
3. Add onions, ginger, curry leaves and chillies and give it a good toss. Add the salt and cook until the onions become transparent.
4. Add the quinoa and turmeric powder and give it a good mix. Allow the quinoa to get toasted a little and you start to smell the nutty aroma of quinoa.
5. Add 3 cups of hot water to the mix. Stir it all and bring it to a boil. Cook until some of the water cooks the quinoa. Cover the pan with the lid and cook on low heat until all the water disappears and the quinoa looks cooked.
6. Garnish with cilantro and serve it hot with some almond or coconut chutney.