Quinoa Sambar Rice
Made using quinoa and rice, this quick sambar rice is the perfect lunch for any busy day.
Servings: 6
Equipment
- Instant Pot
Ingredients
- ¼ cup quinoa
- ¼ cup rice
- ¼ cup toor dhal
- 1 cup white pumpkin (chopped)
- 6 vegetable drumstick pieces (3 inches long)
- 1 carrot (cubed)
- 1 small red onion (chopped)
- 1 small marble sized tamarind (soaked in ½ cup water)
- 1 tomato (chopped)
- 3 cups water
- 1 tsp sambar powder
- ¼ tsp turmeric powder
- 2 tbsp oil
- 1 tsp mustard seeds
- ½ tsp urad dhal
- 1 dry red chili
- 7-8 curry leaves
- ⅛ tsp asafoetida (also known as hing or perungayam)
- 3 cups water
- salt to taste
For dry roasting:
- 1 tbsp coriander seeds
- 1 tbsp chana dhal (also known as kadala paruppu)
- ½ tsp fenugreek seeds
- 6 dry red chilies (adjust to taste)
Instructions
- Wash rice, quinoa and toor dhal. Soak for 30 minutes.
- Dry roast all ingredients under "For dry roasting" and grind into a fine powder. Set aside.
- Set the Instant Pot to saute mode and add oil to the pot.
- Once hot, add mustard seeds, urad dhal, asafoetida and a dry red chili.
- Once the mustard seeds crackle, add onions and saute until the raw smell fades.
- Add white pumpkin, carrots, drumsticks and tomatoes. Saute for 2 minutes.
- Then, add turmeric powder, sambar powder and the ground spice mix.
- Mix well and pour in the tamarind extract.
- Add the soaked rice, quinoa, dhal, salt, curry leaves and water.
- Cook for 15 minutes on high pressure. Once cooked, release pressure naturally.
- Serve hot.
Notes
- This dish can be made with only quinoa or a combination of any other millets.
- You can also add brinjal, potatoes, peppers, peas, etc.
- 1 tbsp grated coconut can be dry roasted and ground when making the spice mix.