VIDEO
STEP BY STEP QUINOA BAGALABATH:
INGREDIENTS:
Quinoa - 1 cup
Curd - 2 cups / as required
Salt - to taste
TO TEMPER:
Oil - 1 tbsp
Mustard seeds - 1 tsp
Urad Dal - 1 tbsp
Cumin seeds - 1/2 tbsp
Asafoetida - 1/4 tsp
Green Chilli - 3 - 4 finely chopped
Curry Leaves - few
HOW TO MAKE:
Pressure cook quinoa with 2 cups of water allow 3 to 4 whistles. Whistle count may vary depends on the pressure cooker. If cooking in instant pot pressure cook 1 minute in high pressure. Cool down completely, add curd.
Heat oil in a kadai, splutter mustard seeds, add urad dal, cumin seeds, green chillies, asafoetida and curry leaves. Saute until urad golden brown. Temper on the quinoa and curd along with needed salt.
Mix well and add curd if required. Quinoa Bagalabath / Curd Quinoa is ready to seve!!
TIPS:
Nuts can be added on your choice.
Raisins, grapes pomegranate can be added.
Coriander leaves can be added.
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