Buckwheat, Split-skin-on Moong Dal and Quinoa Curry infused with Cilantro (Hara Dhania), enriched with Chayote cubes.

Different varieties of  Lentils/Beans/grains  are my favorite cooking ingredients. They contain protein, vitamins, minerals, fibers so it gives me great cooking satisfaction. Every time I let my instincts decide to pick the combination, this time -- "Quinoa, Split moong Dal, Buckwheat" got paired up. I further enriched it with chayote chunks. No Garam masala  is used except one single bay leaf to go with generously used  fresh cilantro (हरा धनिया) and at the end I gave Cumin Tadka. This is tasty, healthy  wholesome vegan-gluten free curry.

Ingredients :-

• 1 Cup finely chopped onions
• 1.5 inch ginger piece - finely crushed
• 5-6 garlic cloves - finely crushed
• 3-4 green chilies - finely crushed
• 1 Bay leaf ( 3 inch long)
• 1 chayote squash - peel skin, remove seed, cut in half an inch cubes ( known as chow chow, Bangalore brinjal, Bangalore Kathirikai)
• 1/2 Cup -  split green moong dal with skin
• 1/2 Cup - Quinoa
• 1/2 Cup - Buckwheat groats
• 1 Tb.spoon oil + 1 Tspoon oil for Tadka/Vaghar/Phodni/tempering
• 1 heaped T.spoon Jeera (cumin)
• 2 Cups  - fresh finely crushed cilantro (Use small mixer jar) + some chopped cilantro for garnish
• 6 Cups water

Cooking Process :-

1. Wash-Rinse split moong beans, soak in water and keep it aside. Mix Quinoa and buckwheat, rinse together until water runs clear, drain water and keep it aside.
2. Combine ginger+garlic+green chilies+ 1 cup chopped cilantro  in a small blender jar;  finely crush without adding water.
3. Heat 1 tablespoon oil in pressure cooker/ pressure pan, (This curry/dahl can be cooked in stock pot too) add 1 bay leaf, sizzle for 15 seconds  then add chopped onions - saute for 5-6 minutes until they turn soft and translucent. Add crushed ginger-garlic-green chilies-cilantro  mixture - saute for one minute.
4. Now add only split moong beans and cubed chayote squash with 4 cups water, Simmer it on high heat for 10 minutes without putting  pressure cooker lid.
5. Add rinsed quinoa+buckwheat, salt and two more cups of water. Once it starts boiling close pressure cooker/pan lid and place whistle. Reduce flames to medium. Once it builds enough pressure inside cooker and ready to blow first whistle reduce the heat to lowest setting. Allow one whistle and shut off the heat in 2-3 minutes.
6. Once pressure cooker completely cools down, open the lid and check the consistency. You may add little water if you find it too thick. If you add water then again simmer for 4-5 minutes on medium heat.
7. Final Tempering :- In a small skillet heat 1 teaspoon oil, just hot not smoking hot. Add one heaped teaspoon cumin seeds; sizzle for 15 seconds or until cumin seeds slightly get dark in color and get aromatic..quickly shut off the heat and add one cup finely crushed cilantro in tadka oil, stir-saute well for 30 seconds and quickly pour over cooked curry.  This additional one cup finely crushed cilantro sauteed in Tadka oil will bring green glow and  flavor the curry with  intense cilantro aroma. Before serving garnish with few more chopped fresh cilantro leaves. Enjoy with rice and roti or as a wholesome thick soup.

Note :-  I cooked this curry in prestige junior supreme pressure pan, 2 liter size was a bit congested too cook so use bigger  than 3 liter size pressure cooker. For cooking this curry in pot use at least 4 quart size pot.

For one more Indian style Quinoa recipe - "Quinoa Spicy pulao with samo rice" Click

This picture is taken after cooking step No.4,  before closing pressure cooker lid.

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