Quinoa upma

I have been seeing many quinoa recipes in the blogs and many restaurants. We were surprised to see quinoa served instead of rice with the regular curries at a local Indian restaurant nearby our place.  In my family, there are no takers for this grain yet :( Krithikha tries to at least have a few bites with me but Aryaa doesn't even want to do anything with this just like his appa :)  My huuby liked this upma though, I made sure I made it a little bit spicier. Usually when I making upma with different grains other than the regular rava, I add tomatoes and also chili powder. This gives a different taste to these kinds of chewy grains. I am planning to make a less spicier version with vegetables for my little girl this weekend.


Ingredients:
1. Quinoa, 1 cup.
2. Onion, medium size, 1 diced finely.
3. Tomato, small, 1, chopped.
4. Green chilies, 2, slit into two.
5. Finely chopped ginger, 1/2 tablespoon.
6. Fresh or frozen green peas, 1/4 cup (optional).
7. Turmeric powder, a pinch.
8. Chili powder, 1/4 teaspoon.
9. Salt as per taste.
10. Curry leaves and chopped cilantro for garnishing.
11. Mustard seeds, 1/2 teaspoon.
12. Urad dhal, 1/2 teaspoon.
13. Channa dhal, 1/2 teaspoon.
14. Broken dried red chilies, 2.

Preparation:
Wash the quinoa well and keep aside. Heat a pan with a tablespoon of oil. Once the oil is hot enough, add the mustard seeds and let it splutter. Then add the urad dhal, channa dhal, and broken chilies and fry for a few seconds. Add the diced onions and sauté for a few minutes until they are translucent. Then add the chopped tomatoes, green chilies, chopped ginger, along with salt, turmeric powder, and chili powder and keep sautéing until everything is blended. Add 2 cups of water and once the water comes to a boil, add the quinoa. Cook under low-to-medium flame for 10-12 minutes until the quinoa is cooked and the dish turns dry. Garnish with curry leaves and cilantro and serve hot with coconut chutney.