Savory Quinoa With Mustard Seeds and Curry Leaves


  • 2 tbsp neutral vegetable oil
  • 1/2 tsp black mustard seeds
  • 1 pinch hing
  • 2 tbsp cashew pieces
  • 1 tbsp urad daal
  • 1 small yellow onion
  • 1 carrot
  • 2 small hot green chiles
  • 10 curry leaves
  • 1 cup quinoa
  • 1 1/2 cups Water
  • 1/2 cups fresh or frozen green peas or corn kernels
  • 1 1/2 tsp kosher salt
  • 1/2 lime
  • 1/2 cup chopped fresh cilantro
  • Select the high Sauté setting on the Instant Pot and heat the oil. Add the mustard seeds and hing directly to the hot oil at the bottom edges of the pot and cook until the mustard seeds start to pop, 2 to 3 minutes. Add the cashews and urad daal and sauté until the cashews turn golden brown, about 1 minute. Add the onion, carrot, chiles, and curry leaves and sauté until the onion is translucent, about 2 minutes. Stir in the quinoa and sauté until toasted, about 2 minutes. Add the water, peas, and salt and stir to combine. Scrape down the sides of the pot to make sure all the quinoa is submerged in the water.
  • Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Pressure Cook or Manual setting and set the cooking time for 2 minutes at high pressure.
  • Let the pressure release naturally for 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot, squeeze in the juice from the lime, and stir in the cilantro.
  • Spoon the upma into bowls and serve.
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