I love the taste and feel very light since I stopped taking rice and started quinoa! Sambar is the best nutritious sauce ever created in the sub-continent. A combination of Quinoa and Sambar is the top-most blessing for the diet conscious.
A cup of quinoa will also provide twice the protein and about 5 grams more fibre than the same amount of white rice. Due to this higher quantity of protein and fibre, quinoa is not only the healthier choice, but will also fill you up faster, allowing for smaller portion sizes
Quinoa is gluten-free and is ideal to boost heart health and digestion. There are unconfirmed claims that it may also help maintain blood sugar level and aid sustainable weight loss. In fact, unknown experts and health practitioners often recommend including good amount of quinoa in weight loss diets in place of high-carb grains.
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
1cupCube cut vegetables – (Carrot, Green beans, pumpkin, cauliflower or a mix of whatever fresh veggies of your liking
2tspRoasted and powdered spice – (use whole coriander seeds 1 tsp, cloves-2, Bengal gram 1 tsp, whole dried red chilli -2) You may roast, cool and powder using a mixer-grinder; store the material in a tight glass jar and use when required
¼tspTurmeric powder
1tspSambar powder You may make your own sambar powder. Or to save time you may buy branded powders from India / sub-continental super markets
1cupTamarind solution (2-3 cc of tamarind pulp dissolved in 1-cup of water)
½tspCooking Salt (adjusted to taste)
1tspCooking oil (Preferably Rice Bran oil)
4cupsWater
Seasoning stuff – (mustard seeds – ½ tsp, whole dried red-chilli -1, curry leaves few)a pinch of Asafoetida (a.k.a Hing) is optional
1
Soak Quinoa and Redgram for 2-minutes and wash thoroughly; use a strainer to drain the water
2
Transfer the Quinoa and Redgram to a pressure cooker
3
Add the dice cut vegetables
4
Add 4 and ½ cup of water
5
Add turmeric powder
6
Add sambar powder
7
Add few drops of oil on top (this forms a thin coat and makes the Sambar Quinoa a special experience)
8
Close the cooker and place on stove on low flame
9
After 5-6 whistles, switch off the stove and open the cooker (only when the pressure is fully reduced, say after 10-minutes)
10
Switch on the stove
11
Add the Tamarind solution to the Quinoa
12
Add salt (say 1 tsp; alter as per your taste)
13
Let the cooker be in low heat for 10-minutes
14
Stir occasionally and mix well; switch off the stove
15
Heat oil in a separate pan and when the oil is hot add seasoning materials (mustard seeds ¼ tsp, whole dried red chilli-1, curry leaves -3 or 4)
1cupCube cut vegetables – (Carrot, Green beans, pumpkin, cauliflower or a mix of whatever fresh veggies of your liking
2tspRoasted and powdered spice – (use whole coriander seeds 1 tsp, cloves-2, Bengal gram 1 tsp, whole dried red chilli -2) You may roast, cool and powder using a mixer-grinder; store the material in a tight glass jar and use when required
¼tspTurmeric powder
1tspSambar powder You may make your own sambar powder. Or to save time you may buy branded powders from India / sub-continental super markets
1cupTamarind solution (2-3 cc of tamarind pulp dissolved in 1-cup of water)
½tspCooking Salt (adjusted to taste)
1tspCooking oil (Preferably Rice Bran oil)
4cupsWater
Seasoning stuff – (mustard seeds – ½ tsp, whole dried red-chilli -1, curry leaves few)a pinch of Asafoetida (a.k.a Hing) is optional
Directions
1
Soak Quinoa and Redgram for 2-minutes and wash thoroughly; use a strainer to drain the water
2
Transfer the Quinoa and Redgram to a pressure cooker
3
Add the dice cut vegetables
4
Add 4 and ½ cup of water
5
Add turmeric powder
6
Add sambar powder
7
Add few drops of oil on top (this forms a thin coat and makes the Sambar Quinoa a special experience)
8
Close the cooker and place on stove on low flame
9
After 5-6 whistles, switch off the stove and open the cooker (only when the pressure is fully reduced, say after 10-minutes)
10
Switch on the stove
11
Add the Tamarind solution to the Quinoa
12
Add salt (say 1 tsp; alter as per your taste)
13
Let the cooker be in low heat for 10-minutes
14
Stir occasionally and mix well; switch off the stove
15
Heat oil in a separate pan and when the oil is hot add seasoning materials (mustard seeds ¼ tsp, whole dried red chilli-1, curry leaves -3 or 4)
