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 (about 140 g)
  • Carrot icon
    Carrot
    1 (about 50 g)
  • Green chili icon
    Green chili
    2 (about 40 g)
  • Curry leaves icon
    Curry leaves
    10 (about 2 g)
  • Quinoa icon
    Quinoa
    1 cup (about 172.8 g)
  • Lime icon
    Lime
    ½ (about 50 g)
  • Cilantro icon
    Cilantro
    ½ cup (about 14.4 g)
  • Vegetable oil icon
    Vegetable oil
    2 tbsp (about 27.6 g)
  • Black mustard seeds icon
    Black mustard seeds
    ½ tsp (about 2.5 g)
  • Asafoetida icon
    Asafoetida
    1 pinch (about 0.31 g)
  • Cashew nuts icon
    Cashew nuts
    2 tbsp (about 17.4 g)
  • Urad daal icon
    Urad daal
    1 tbsp (about 15 g)
  • Water icon
    Water
    1 ½ cups (about 360 g)
  • Peas icon
    Peas
    ½ cup (about 61.2 g)
  • Kosher salt icon
    Kosher salt
    1 ½ tsp (about 4.27 g)

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. Close and lock the lid and turn the steam release handle to Sealing
  14. Pressure cook - Manual, High, 2 min
  15. Natural release - 10 min
  16. Release pressure -
  17. Then stir lime and cilantro into the inner pot
  18. Serve
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