Print Recipe
Quinoa Lemon Pulihora Yum
Course main course
Cuisine south indian
Prep Time
10 minutes

Cook Time
30 minutes
Servings
serving
Ingredients
  • 1 cup Quinoa
  • 2 tbsps peanuts Roasted
  • 1 tsp Chana dal
  • 1 tsp Urad dal
  • 1 tsp Mustard seeds
  • ¼ tsp Hing
  • 6 – 8 Curry leaves
  • 2 Chilies Dry Red
  • 2 chilies Green – slit vertically
  • ½ tsp Turmeric
  • 2 tbsps Lemon Lime juice / – or more to tastes
  • to taste Salt
Course main course
Cuisine south indian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 1 cup Quinoa
  • 2 tbsps peanuts Roasted
  • 1 tsp Chana dal
  • 1 tsp Urad dal
  • 1 tsp Mustard seeds
  • ¼ tsp Hing
  • 6 – 8 Curry leaves
  • 2 Chilies Dry Red
  • 2 chilies Green – slit vertically
  • ½ tsp Turmeric
  • 2 tbsps Lemon Lime juice / – or more to tastes
  • to taste Salt
Instructions
  1. Cook quinoa according to package directions; 1 cup quinoa to 2 cups water.
  2. Add turmeric, 1tsp oil & salt to cooked quinoa, gently toss and set aside to cool.
  3. In a small saucepan, heat 2tsp oil and add the tempering ingredients: chana dal, urad dal, mustard seeds, red chilies, hing and curry leaves. Once the seeds start to splutter add the roasted peanuts and green chilies, sauté for a minute and add this to cooked quinoa.
  4. Squeeze the lemon juice and gently mix to combine all the ingredients, make sure not to make quinoa mushy. Enjoy with a dollop of yogurt.
Recipe Notes

Lets check out what my fellow marathoners have cooked up today for BM# 26.

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