Instant Pot Savory Quinoa With Mustard Seeds and Curry Leaves

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recipe by Archana Mundhe http://ministryofcurry.com/

  • Time icon
    Total Time
    10mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    225

Upma is a popular semolina-based breakfast in Maharashtra, western India. An updated twist to this classic breakfast favorite, Quinoa Upma is cooked with the flavorful tadka of mustard seeds, urad daal, and cashews. Mildly spicy with green chiles, this dish is served with fresh cilantro and a drizzle of fresh lime, and it can also be enjoyed for lunch or dinner. For a more traditional Indian upma look, use white quinoa.

Inspired by: https://recipes.instantpot.com/recipe/savory-quinoa-with-mustard-seeds-and-curry-leaves/

recipe updated Apr 22, 2020

Ingredients

  • Yellow onion icon
    Yellow onion
    1 (140g)
  • Carrot icon
    Carrot
    1 (50g)
  • Green chili icon
    Green chili
    2 (40g)
  • Curry leaves icon
    Curry leaves
    10
  • Quinoa icon
    Quinoa
    1 cup (173g)
  • Lime icon
    Lime
    about ½ unit (50g)
  • Cilantro icon
    Cilantro
    about ½ cup (14g)
  • Vegetable oil icon
    Vegetable oil
    2 tbsp (30ml)
  • Black mustard seeds icon
    Black mustard seeds
    about ½ tsp (2g)
  • Asafoetida icon
    Asafoetida
    1 pinch
  • Cashew nuts icon
    Cashew nuts
    2 tbsp (17g)
  • Urad daal icon
    Urad daal
    1 tbsp (15g)
  • Water icon
    Water
    1.5 cups (360ml)
  • Peas icon
    Peas
    about ½ cup (61g)
  • Kosher salt icon
    Kosher salt
    1.5 tsp (4g)

Tools

  • kCook icon Instant Pot
  • kCook icon Inner pot

Step preview

  1. Add vegetable oil to the inner pot
  2. Heat until hot - Sauté, Normal
  3. Then add black mustard seeds and asafoetida to the inner pot
  4. Cook until toasted - approx 3 min
  5. Add cashew nuts and urad daal to the inner pot
  6. Cook until golden brown - approx 1 min
  7. Add yellow onion, carrot, green chili and curry leaves to the inner pot
  8. Sauté until translucent - approx 2 min
  9. Stir quinoa into the inner pot
  10. Cook until toasted - approx 2 min
  11. Add water, peas and kosher salt to the inner pot
  12. Scrape down the sides of the pot to make sure all the quinoa is submerged in the water
  13. Cancel - Sauté
  14. Close and lock the lid and turn the steam release handle to Sealing
  15. Pressure cook - Manual, High, 2 min
  16. Natural release - 10 min
  17. Quick release
  18. Stir lime and cilantro into the inner pot
  19. Serve
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