Quinoa Vangi Bath Recipe: A Delicious Vegetarian Delight
Recipe Overview:
Quinoa Vangi Bath is a flavorful, nutritious Indian dish that combines the goodness of quinoa with aromatic brinjals (eggplants), tangy lemon, and the rich flavors of a special spice mix known as Vangi Bath powder. Perfect for lunch or breakfast, this dish is both filling and healthy. With a blend of legumes, cashews, and curry leaves, it offers a delightful taste and texture in every bite. The dish is easy to prepare and can be served with coconut chutney or boondi raita for an extra burst of flavor.
Cuisine: Indian
Course: Lunch
Diet: Vegetarian
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 1
Ingredients:
| Ingredient | Quantity |
|---|---|
| Quinoa | 1 cup |
| Brinjals (Eggplants) | 6 to 8, chopped |
| Dry Red Chilies | 2 to 3 |
| Mustard Seeds (Rai) | 1 tsp |
| White Urad Dal | 2 tsp |
| Chana Dal (Bengal Gram) | 1 tbsp |
| Cashews (broken) | 12 to 15 |
| Kabuli Chana (Chickpeas) | 1/4 cup, cooked |
| Curry Leaves | 10 |
| Asafoetida (Hing) | 1/4 tsp |
| Turmeric Powder | 1/2 tsp |
| Lemon Juice | 1 lemon |
| Vangi Bath Powder | 2 tbsp |
| Salt | To taste |
| Oil | As needed (for cooking) |
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | ~350 |
| Protein | ~12g |
| Carbohydrates | ~55g |
| Dietary Fiber | ~8g |
| Fat | ~12g |
| Saturated Fat | ~1.5g |
| Cholesterol | 0mg |
| Sodium | ~500mg |
| Vitamin C | ~10% of RDI |
| Iron | ~15% of RDI |
Instructions:
-
Prepare the Quinoa: Begin by thoroughly washing 1 cup of quinoa under running water. Then, cook it in 2 cups of water, bringing it to a boil and simmering for 15 to 20 minutes until fully cooked. Once done, let it cool and set it aside.
-
Prepare the Tempering: In a large frying pan or kadhai, heat some oil. Add 1 tsp mustard seeds and let them splutter. Then, add 2 tsp of white urad dal, 1 tbsp of chana dal, and 12 to 15 broken cashews. Fry everything until the dals turn golden brown and the cashews are lightly roasted.
-
Add the Spices and Vegetables: To the frying pan, add 1/4 tsp asafoetida (hing), 2 to 3 dry red chilies, and 10 curry leaves. Fry for about 20 seconds, ensuring the spices infuse the oil and release their aroma. Next, add the chopped brinjals (eggplants) and 1/4 cup of cooked kabuli chana (chickpeas). Stir well.
-
Season the Mixture: Add 1 tbsp of Vangi Bath powder, salt to taste, and juice of 1 lemon. Mix everything thoroughly, then add a splash of water to help soften the brinjals. Cook the mixture for about 5 to 6 minutes, stirring occasionally to prevent sticking.
-
Combine the Quinoa: Once the brinjals are cooked and tender, add the prepared quinoa to the pan along with any remaining Vangi Bath powder. Mix everything together well. Let it cook for an additional 3 to 4 minutes, allowing the quinoa to absorb the flavors.
-
Serve: Once done, remove from heat. Serve the Quinoa Vangi Bath hot, garnished with additional curry leaves or cashews if desired.
Serving Suggestions:
- Quinoa Vangi Bath pairs beautifully with coconut chutney or boondi raita for a more traditional South Indian meal.
- It can be served as a wholesome breakfast or lunch option, offering a balanced blend of protein, healthy fats, and carbohydrates.
Pro Tip: You can also add vegetables like carrots or peas for extra color and flavor. Adjust the spice level by increasing or decreasing the number of red chilies as per your preference. The dish is versatile and can be enjoyed by people following a vegetarian or gluten-free diet.
Enjoy this unique and healthy twist on the traditional Vangi Bath, now made with nutritious quinoa for an extra boost of protein and fiber!
