Dahi Quinoa

 

INGREDIENTS :

• 1 cup Quinoa 
• ▢3 cups water 
• ▢1/2 teaspoon salt 
• ▢1.5-2 cups plain yogurt 
• ▢1/2 cup milk 
• ▢1/3 cup grated carrots
• ▢1-2 tablespoons chopped cilantro
• ▢1-2 green chili

To temper

• ▢1.5 tablespoons oil
• ▢1 teaspoon finely chopped ginger
• ▢8-10 curry leaves
• ▢2 dried red chilies
• 
  

INSTRUCTIONS :

• Rinse 1 cup of Quinoa and place it in a pressure cooker with 3 cups water and 1/2 teaspoon salt. Pressure cook the  Quinoa until very soft- 3 to 4 whistles on high heat then lower the heat and cook for additional 2 to 3 minutes. Let the pressure release on its own.
  
• Once the Quinoa is cooked, mash it a little using a masher or back of a spoon or using your hands. You may also leave it as is if you don't like mashed rice. 
• Transfer quinoa to a large bowl and let it cool completely.
  
• Once the quinoa has cooled completely, add in the whisked yogurt and milk and mix to combine. I add around 2 cups of whisked yogurt because I like it a lot of it, you can adjust and reduce the quantity.
• Then add in the grated carrot, chopped cilantro, and green chili and mix to combine.
• Now for the tempering/Tadka, heat oil in a small pan on medium heat. 
• Once the oil is hot, 
• Once the oil is hot, add the ginger, curry leaves and dried red chilies. Cook until the curry leaves turn crisp.
• Transfer the Tadka to the bowl of Dahi Quinoa and mix.
• Cover and refrigerate the curd rice for few hours until chilled. Then top with pomegranate arils (optional) and offer  to Lord  with  Ekadashi achar (pickle)