Side dishe for 2
Tamarind Pumpkin Quinoa
Quinoa simmers with pumpkin, potato, peas, tamarind, and toasted spices for a warm South Indian side dish.
$4.55per serving $$$
55 minstart to table
2servings
Ingredients
- 1 tsp oil
- 1/2 cup uncooked quinoa
- 1 cup water
- 1/4 tsp salt
- generous pinch of cayenne pepper
- 1 tbsp urad dal
- 1 tbsp toor dal
- 2 tsp coriander seeds
- 1/4 tsp black peppercorns
- 1 tsp oil
- 1/2 tsp mustard seeds
- 1/2 tsp urad dal
- 12 curry leaves
- 1 cup potato
- 1/2 cup cubed pumpkin
- 1/2 cup peas
- 1/2 cup chopped red bell pepper
- 1/2 tsp red pepper flakes (optional)
- 1 1/2 tsp tamarind paste
- 1 tbsp water
- 1/2 tsp turmeric
- 3/4 tsp salt
- 1 1/2 tsp lemon juice (optional)
- 2 tbsp cilantro (optional)
Steps
- Rinse the quinoa, then combine it with 1 cup water and 1/4 teaspoon salt in a small saucepan.
- Bring the quinoa to a boil, cover, simmer over low heat for 15 minutes, and rest it covered for 5 minutes.
- Toast the urad dal, toor dal, coriander seeds, and peppercorns in a dry skillet over medium heat for 4 minutes, then crush them.
- Heat the remaining oil in a large skillet, fry the mustard seeds, urad dal, and curry leaves for 2 minutes, then add the potato, pumpkin, peas, bell pepper, and optional pepper flakes.
- Cook the vegetables covered over medium-low heat for 12 minutes, stirring occasionally, until the potato is tender.
- Stir in the crushed spices, tamarind, 1 tablespoon water, turmeric, and remaining salt, then cook for 5 minutes.
- Fold in the cooked quinoa and optional lemon juice and cilantro, and warm everything together for 3 minutes.
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