This is originally made with white rice. But I have replaced this with Quinoa which is Diabetes-friendly and much healthier! The texture will be slightly different to the traditional, but not enough to change the yummy citrus flavour that this dish brings! I have also used Bulgar and Couscous which also work well in this recipe.
What you need:
- 1 cup – uncooked quinoa
- The juice of 1 lemon (or more if you like a more citrus flavour)
- 1 medium sized carrot – grated or chopped finely
- 1 inch piece of ginger – grated or chopped finely (but I love ginger so I use a 2 ” piece)
- 1 or 2 green chillies – slit open with a knife in the middle (this allows the flavour to come through without the heat)
- 2 tsp – chana dal
- 1 tsp – black mustard seeds
- 5 – 6 curry leaves – torn roughly
- A pinch – turmeric
- A pinch – Asafoetida (“Hing”/”Perungaayam”)
- 1 tablespoon of oil
- Salt as required
How to make it:
- Cook the Quinoa in boiling water ( I use about 2 cups of water to 1 cup of quinoa).
- In a separate pan, heat the oil and then add the black mustard seeds. As soon as it starts spluttering, add the channa dal. After a minute, add the green chillies and curry leaves and stir.
- Add the carrot, ginger and turmeric and sauté until cooked through.
- Add the salt and Asafoetida, mix well, and then add the cooked Quinoa. Leave on low heat for 2 mins for all the flavours to combine and then check the seasoning.
- Leave to cool for about 10 mins before add the lemon juice. Mix very well and add more lemon juice if needed.
This dish is really nice with some roasted cashews as a garnish and served with some crispy ‘Appalam’ or ‘Papad’