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.
Let's check out what my fellow marathoners have cooked today for BM# 48.
