Quinoa Pilaf (Upma) (Pressure Cooker) |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Upma is a pilaf preparation from South India. (P.S. Upma is typically mildly spiced and served with coconut chutney or ginger chutney, e.g., recipes #110219, #116586. For more spice, select a chutney which suits your tastes.) This recipe is different from most Upma recipes in using a pressure cooker and quinoa instead of semolina. You can substitute 1-1/4 cup semolina (more traditional) for the quinoa and your choice of chopped seasonal vegetables for the peas. Ingredients:
1 1/2 cups quinoa |
1 cup peas |
1/4 teaspoon ginger, chopped |
10 cashew nuts |
1 green chili pepper, sliced in half lengthwise, deseeded (optional) |
10 curry leaves |
1 medium onion |
2 1/2 cups water |
1 tablespoon vegetable oil |
1 -2 tablespoon lemon |
1 teaspoon seasoning salt |
Directions:
1. Put all the ingredients into a pressure cooker. Stir once.
2. Cook on medium to medium-high heat.
3. After three whistles, remove from heat.
4. After the pressure reduces (5 to 10 minutes), open.
5. Garnish with chopped coriander leaves.
6. Serve hot with chutney.
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