Kashmiri chili powder- 1 tsp (for more spice add regular hot chili powder)
Turmeric powder- ⅛ tsp
Coriander powder- 2 tsp
Salt- 1½ tsp
Water- 2 cups (to cook in Instant Pot)
Coconut milk- 1 cup
Water to thin down- ½ to 1 cup
Instructions
Cooking Quinoa
To a large pan, add 2 cups water & salt, let water come to a slight boil.
Add quinoa & cook covered for 20 minutes till quinoa turns soft & the water has dried off.
Keep aside the cooked quinoa.
Cooking moong bean curry
Use whole moong beans for making this curry. I just rinsed the beans, didn't soak them.
I made this curry in my Instant Pot. If you don't have an IP, use a regular pressure cooker.
To the stainless steel pot, add the rinsed moong bean, onion & spices.
I added a few simple spices, don't really need a whole lot of spices; tastes delish with simple spices.
I've added 2 cups water, combine well.
Close the pot with the lid.
Select the pressure cook setting, set the time to 25 minutes at high pressure.
If cooking in the regular pressure cooker, cook for 3 whistles till the moong bean has cooked well.
After pressure cooking, let the pressure release naturally for 10 minutes & then open the lid.
There will be some liquid left in the pot & the moong bean will be perfectly cooked.
Select saute setting at medium temperature.
Add 1 cup coconut milk, combine well.
To thin down the gravy, add ½ cup warm water.
Cook for 3 minutes.
Taste & add salt if needed.
Take the inner pot out of the main pot & keep it covered.
How to plate
In a bowl, serve quinoa, moong bean curry, veggies like cherry tomatoes & celery; this high protein meal can be enjoyed for lunch or dinner.
Recipe by Cooking with Thas - Smart Cooking, Smart Living at https://thasneen.com/cooking/healthy-doesnt-have-to-be-boring-4-easy-lunch-dinner-recipe-ideas/