|By :The Essential Indian Instant Pot Cookbook by Archana Mundhe|
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.
|Browse Category||Rice & Pastas|
|Cooking Technique||Pressure Cook, Sauté|
|Main Ingredient||Black Mustard Seeds, Cashews, Onion, Peas, Quinoa|
|Prep Time||5 minutes|
|Cook Time||5 minutes|
- 2 tbsp neutral vegetable oil
- 1/2 tsp black mustard seeds
- 1 pinch hing (asafetida; optional)
- 2 tbsp cashew pieces
- 1 tbsp urad daal
- 1 small yellow onion finely diced
- 1 carrot peeled and cut into small dice
- 2 small hot green chiles halved lengthwise
- 10 curry leaves chopped
- 1 cup quinoa rinsed and thoroughly drained
- 1 1/2 cups Water
- 1/2 cups fresh or frozen green peas or corn kernels (optional)
- 1 1/2 tsp kosher salt
- 1/2 lime
- 1/2 cup chopped fresh cilantro
- Select the high Sauté setting on the Instant Pot and heat the oil. Add the mustard seeds and hing directly to the hot oil at the bottom edges of the pot and cook until the mustard seeds start to pop, 2 to 3 minutes. Add the cashews and urad daal and sauté until the cashews turn golden brown, about 1 minute. Add the onion, carrot, chiles, and curry leaves and sauté until the onion is translucent, about 2 minutes. Stir in the quinoa and sauté until toasted, about 2 minutes. Add the water, peas, and salt and stir to combine. Scrape down the sides of the pot to make sure all the quinoa is submerged in the water.
- Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Pressure Cook or Manual setting and set the cooking time for 2 minutes at high pressure.
- Let the pressure release naturally for 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot, squeeze in the juice from the lime, and stir in the cilantro.
- Spoon the upma into bowls and serve.
For a more traditional Indian upma look, use white quinoa.
The Essential Indian Instant Pot Cookbook by Archana Mundhe
This authorized collection of 75 simplified Indian classics for the immensely popular electric pressure cooker, the Instant Pot, is a beautifully photographed, easy-to-follow source for flavorful weekday meals.
The Essential Indian Instant Pot Cookbook is your source for quick, flavorful Indian favorites and contemporary weekday meals. With 75 well-tested recipes authorized by Instant Pot covering every meal of the day, this is a go-to resource for classic chicken, lamb, and vegetarian curries; daals, soups, and seafood like fennel and saffron spiced mussels; breakfast delights like spicy frittata and ginger almond oatmeal; and sweet treats like rose milk cake and fig and walnut halwa.
ARCHANA MUNDHE is a software engineer turned recipe developer, cooking instructor, and food blogger who writes at Ministry of Curry. Born and raised in western India, Mundhe now cooks and writes in New Jersey, where she lives with her husband and their two sons.
All recipes by : The Essential Indian Instant Pot Cookbook by Archana Mundhe
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