The soyabean is an excellent source of protein, fibre, and omega-3 fatty acids. Quinoa, too, is high in protein and fibre and is also gluten-free!
Ingredients
- 1/3 cup soya chunks (optional)
- 1/3 cup soya granules
- 1/3 cup quinoa
- 1/2 cup Basmati rice
- 1/2 cup frozen green peas
- I medium size onion, sliced
- 1 medium size tomato, chopped
- 2 green chilies, chopped (optional)
- 1 medium size potato, chopped into 1 inch cube
- 1 inch ginger, chopped
- 1/2 tbsp freshly squeezed lime juice
- 1- 1/4 cup water
- 3 tbsp ghee (feel free to use oil instead)
- 1/2 tsp ginger garlic paste (freshly prepared/ homemade is preferred)
- Salt to taste
- Coriander for garnish
- Paneer chunks (shallow fried) can be added as garnish (optional)
DRY SPICES
- 1 tbsp coriander powder
- 1/2 tbsp Kashmiri red chili powder
- 1/2 tbsp garam masala
- 1 tsp turmeric powder
WHOLE SPICES
- 1 tsp cumin seeds
- 3 to 4 cloves
- 6 to 8 peppercorns
- 1 bay leaf
- 1/2 inch cinnamon
Directions:
- Soak soya (chunks and granules) in hot water for 20 min. Add 1/2 tsp of salt. Soak frozen peas in hot water for 15 min. Soak rice for 15 min. Wash quinoa thoroughly and soak for 15 mins.
- In a pressure cooker, add oil /ghee, whole spices, saute for 2-3 min. Now add all whole spices.
- Then add onion, saute till light golden brown in color. Add 1/2 tsp ginger garlic paste.
- Add dry spices, tomatoes, potatoes, green chili, ginger, and saute for a couple of mins.
- Rinse and drain rice, quinoa and green peas. Squeeze the water from the soya (chunks and granules).
- Add quinoa and green peas to the cooker and cook for a few mins. Then add drained rice, soya, salt to taste, lime juice and water. Mix well. Adjust seasoning as per taste.
- Close the lid and take two whistles (~10-13 mins).
- Serve warm with coriander as garnish.
Tips:
Serve with a side of cucumber raita.