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Quinoa and Green Peas Upma

By Executive Chef Sandip Narang

Preparation time: 10 minutes
Cooking time: 30 minutes
Serves 4

  • Take quinoa in a fine strainer and rinse well in running water and keep aside.
  • Heat oil in a pan crackle mustard seeds then add on urad dal and moong dal.
  • When the lentil gets golden brown color add finely chopped ginger, green chilies, red chili and pinch of asafetida and sauté for few minutes.
  • Add finely chopped onion and curry leaves, sauté till onion become translucent.
  • Add frozen green peas and mix well, add the quinoa also and sauté for few minutes.
  • Then add the water and stir well, add salt as per taste.
  • Cover the pan with lid and simmer on a low flame till the quinoa seeds are cooked.
  • Stir once it’s being simmered.
  • When all the water has been absorbed and grains appear translucent and is cooked well, remove the lid and switch off the flame.
  • Garnish with chopped coriander leaves.
  • Serve hot with fresh coconut chutney.


  • 200grams Quinoa
  • 2tbsp oil
  • 1 no: onion
  • 20 gram chopped ginger
  • 10 gram chopped chilies
  • 1 dry red chili
  • To taste asafetida
  • 5 curry leaves
  • 2 grams mustard seeds
  • 2gram urad dal
  • 2gram moong dal
  • 100 gram green peas
  • 300ml water
  • 20 grams coriander leaves
  • To taste salt