Moong Daal Quinoa Risotto Recipe

This humble recipe is a great one-pot protein-packed meal, ready in a jiffy and good for you. Growing up in an Indian household, daal has been a staple meal. This recipe marries Indian ingredients with non-traditional ones creating a healthy yet delicious meal.

(Image: Anuvrat Manglik)

Things You'll Need

  • 1/2 cup split moong daal, washed and soaked for 20 minutes

  • 1/2 cup quinoa (I use the one that does not require soaking/washing)

  • 1/2 medium onion, sliced thin

  • 1 serrano pepper, diced (adjust to taste)

  • 1/2 teaspoon each of cumin seeds, turmeric, chili powder, coriander powder, garam masala, chaat masala

  • Salt to taste

  • Pinch of asafoetida

  • 2 tablespoon ginger garlic paste

  • 1-1/2 tablespoons oil or ghee (clarified butter)

  • 1/3 cup diced paneer or firm tofu (optional)

  • 1 medium tomato chopped

  • 1-3/4 cup water

  • 1/3 cup chopped cilantro

  • Juice of half a lemon

Tip

If you prefer less heat, don't dice the serrano pepper — leave it whole.

(Image: Anuvrat Manglik)

Step 1

In a saute pan with a lid, add the ghee and heat it up on medium high heat. Once hot, add the asafoetida and cumin seeds. Let it cook until the cumin is fragrant, around a minute.

Step 2

Add the sliced onion and pepper, and continue cooking for 3 to 4 minutes until the onion softens.

Step 3

Mix in the ginger garlic paste and saute for another 30 seconds to 1 minute. Add the turmeric, chili powder, coriander and salt, and saute for another 30 seconds.

Step 4

Add the quinoa and water to the pan and bring it to a boil. Once at a boil, add the drained moong daal (and diced paneer, if using), cover with a lid, and lower the flame to almost minimum/low. Let it cook for 15 minutes.

Tip

Paneer is an Indian cottage cheese. It's made out of milk and is considered a good protein food source for vegetarians.

Step 5

After 15 minutes, remove from the flame, but leave it covered for another 5 minutes. Then toss in the chopped tomatoes, cilantro, lemon juice, chaat masala and garam masala. Serve warm.

(Image: Anuvrat Manglik)
(Image: Anuvrat Manglik)