Quinoa Vangi Bhaat Recipe – A Healthy South Indian Delight
Indulge in this wholesome South Indian dish, a perfect blend of quinoa and brinjal, seasoned with vibrant spices and rich flavors. A healthy twist to the classic Vangi Bhaat, this recipe brings in the goodness of quinoa, making it ideal for lunch or a satisfying breakfast.
Cuisine: Indian
Course: Lunch
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Quinoa | 1 cup |
| Brinjal (Eggplant) | 6 to 8, chopped |
| Dried Red Chilies | 2 to 3 |
| Mustard Seeds | 1 teaspoon |
| White Urad Dal | 2 teaspoons |
| Chana Dal | 1 tablespoon |
| Cashew Nuts | 12 to 15, broken |
| Cooked Chickpeas | 1/4 cup |
| Curry Leaves | 10 |
| Asafoetida | 1/4 teaspoon |
| Turmeric Powder | 1/2 teaspoon |
| Lemon Juice | Juice of 1 lemon |
| Vangi Bhaat Powder | 2 tablespoons |
| Salt | To taste |
| Oil | As needed |
Preparation Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes
Servings: 3-4
Instructions:
-
Prepare Quinoa:
Start by washing the quinoa thoroughly to remove any excess starch. Add 2 cups of water to 1 cup of quinoa and bring it to a boil. Reduce the heat and let it cook for 15 to 20 minutes until the quinoa is tender and fluffy. Once done, set it aside to cool. -
Tempering Spices:
Heat a generous amount of oil in a large pan. Add the mustard seeds and let them crackle. This step releases the aromatic flavors of the seeds. Once they crackle, add the white urad dal and chana dal. Stir-fry them for a couple of minutes until they turn golden brown. Then, add the broken cashew nuts and cook for another minute to allow them to crisp up. -
Add Aromatics:
Next, add the dried red chilies, curry leaves, and asafoetida. Let these cook for about 20 seconds, releasing their flavors into the oil. -
Cook Brinjal and Chickpeas:
Now, add the chopped brinjal and cooked chickpeas to the pan. Stir well and let them cook for 5 to 6 minutes. During this time, the brinjal will soften, and the chickpeas will blend with the spices. -
Flavor Boost with Spices:
Add 1 tablespoon of vangi bhaat powder, salt to taste, and the fresh lemon juice. Pour in a little water to prevent the mixture from sticking to the pan and stir to combine all the ingredients thoroughly. -
Combine with Quinoa:
After the brinjal is cooked to your liking, add the prepared quinoa to the pan. Sprinkle the remaining vangi bhaat powder and salt, and squeeze in the rest of the lemon juice. Mix everything together gently, ensuring that the quinoa is evenly coated with the flavorful spices. -
Final Touch:
Let the mixture cook for an additional 3 to 4 minutes on low heat, allowing the quinoa to soak up all the rich spices and flavors. -
Serve:
Serve your Quinoa Vangi Bhaat hot, paired with your favorite chutney or a cooling boondi raita. This dish makes for a perfect South Indian-inspired lunch or breakfast.
Serving Suggestions:
This Quinoa Vangi Bhaat can be enjoyed with a variety of accompaniments like coconut chutney, boondi raita, or a simple yogurt-based dip. It’s a comforting, flavorful meal that is light yet filling, making it ideal for any time of the day.
Tips for Perfection:
- Feel free to adjust the spice levels according to your preference by adding more or fewer dried red chilies.
- If you don’t have vangi bhaat powder, you can create a simple version using ground coriander, cumin, and a pinch of garam masala. However, the traditional powder gives this dish its authentic taste.
This Quinoa Vangi Bhaat recipe is a beautiful fusion of health and tradition, offering you a unique and nutritious way to enjoy a beloved South Indian classic!
