🌱 Daily Vegetarian Recipe

1. Rinse the quinoa thoroughly under cold water. In a pot, bring 2 cups of water to a boil, add the quinoa, and cook for about 15 minutes or until the quinoa is fluffy and water is absorbed. Set aside. 2. In a large pan, heat the oil over medium heat. Add the cumin seeds, mustard seeds, and asafoetida. Let them splutter. 3. Add the chopped onions and sauté until they turn golden brown. 4. Stir in the chopped tomato and green chili. Cook until the tomatoes are soft and mushy. 5. Add the turmeric powder, red chili powder, chaat masala, and salt. Stir well to combine. 6. Mix in the tamarind pulp and jaggery, and cook until the mixture thickens slightly. 7. Add the cooked quinoa to the pan and mix well, ensuring the quinoa is well coated with the spices and tamarind mixture. 8. Toss in the roasted peanuts and mix gently. 9. Remove from heat and let it cool slightly. 10. Just before serving, garnish with sev, fresh coriander leaves, and a generous squeeze of lemon juice.