Spicy Quinoa Vangi Bath with Eggplant and Chickpeas

Quinoa Vangi Bath Recipe

Cuisine: Indian
Course: Lunch
Diet: Vegetarian
Servings: 4
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

Ingredients

Instructions

1. Prepare the Quinoa:

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   • Start by washing the quinoa under running water to remove any debris.
   • In a medium saucepan, bring 1 cup of quinoa and 2 cups of water to a rolling boil.
   • Once boiling, cover the saucepan, lower the heat, and let it simmer for 15 to 20 minutes until the quinoa is fully cooked and all the water has evaporated.
   • Remove the saucepan from the heat and let the quinoa cool down.

2. Cook the Tempering:

   • Heat some sunflower oil in a heavy-bottomed pan over medium heat.
   • Once the oil is hot, add the mustard seeds and let them splutter.
   • Add the urad dal, chana dal, and cashews. Stir them continuously over low heat until the dals slightly change color, and the cashews turn a golden brown.
   • Now add the asafoetida (hing), dry red chilies, and curry leaves. Stir well to mix the flavors.

3. Cook the Vegetables:

   • Add the brinjal (eggplant) and cooked kabuli chana (chickpeas) to the pan. Stir to combine.
   • Add 1 tablespoon of Vangi Bath powder, salt to taste, and the juice of half a lemon. Mix well.
   • Sprinkle a little water over the mixture, cover, and cook until the brinjal softens and absorbs all the spices. This should take about 8 to 10 minutes. Stir occasionally to ensure even cooking.

4. Combine the Quinoa and Vegetables:

   • Once the brinjal and chickpeas are cooked and have absorbed the spices, add the cooked quinoa to the pan.
   • Add the remaining Vangi Bath powder, salt to taste, and the juice of the remaining half of the lemon. Stir well to combine all the ingredients.
   • Cover the pan and cook for another 3 to 4 minutes on low heat, allowing the flavors to meld and the quinoa to heat through.

5. Serve:

   • Once everything is well-combined and heated, remove the pan from the heat.
   • Serve the Quinoa Vangi Bath hot with a side of plain yogurt, tomato-onion-cucumber raita, or any other raita of your choice for a complete meal.

Tips:

• If you don’t have access to Vangi Bath powder, you can substitute with 2 tablespoons of Sambhar powder, along with 1/2 teaspoon of freshly roasted and powdered cloves and cardamom.
• For an extra burst of flavor, add a small bunch of chopped methi (fenugreek) leaves along with the brinjal.
• This dish pairs wonderfully with yogurt, which balances the spiciness and enhances the overall taste.

Nutritional Information (Per Serving)

This Quinoa Vangi Bath is a vibrant and aromatic dish, blending the nuttiness of quinoa with the earthy richness of eggplant and the warmth of Indian spices. It’s perfect for a wholesome lunch or dinner and makes a healthy, satisfying vegetarian meal. The addition of chickpeas provides a good source of protein, while the tangy lemon juice and fresh curry leaves add a refreshing touch to this traditional Indian-inspired dish.