Golden Lentil And Quinoa Pulao Recipe

About this recipe

A fragrant one-pot dish combining protein-rich lentils and quinoa with aromatic spices, perfect for a wholesome dinner.

Ingredients

• - Forest Whole Foods Organic White Quinoa
• 1 Kg Red Onion 1kg
• 500 G Fresh Vine Tomato 500g
• 100 g Ginger - 100g
• 100 G Jumbo Garlic 100g
• 350 g Cofresh Whole Green Chilli 350g
• - Jalpur Cumin Seeds
• 100 g Wijaya Coriander Seeds 100G
• - Freshskin Beauty Organic Extra Virgin Coconut Oil
• 400 g Trs Turmeric Powder 400G
• - Jalpur Coriander Powder Dhana Powder
• 45G Natco Cinnamon Sticks, 45G
• - Schwartz Whole Cloves
• 400G Whole Chickpeas In Water

Instructions

1. 1. Rinse the quinoa and split yellow lentils under cold water until water runs clear.
2. 2. Heat coconut oil in a large pot over medium heat and add cumin seeds, cardamom, cinnamon, and cloves; sauté until aromatic.
3. 3. Add finely chopped onion, garlic, ginger, and green chilies to the pot; cook until the onions turn golden brown.
4. 4. Stir in chopped tomatoes and cook until they soften and release their juices, about 5 minutes.
5. 5. Add turmeric powder, coriander powder, and salt; mix well and let the spices bloom for 1-2 minutes.
6. 6. Add the rinsed quinoa and lentils to the pot and stir to coat them with the spices.
7. 7. Pour in water and bring the mixture to a boil, then reduce the heat to low and cover the pot.
8. 8. Let the pulao simmer for 20-25 minutes or until the quinoa and lentils are tender and the water is absorbed.
9. 9. Remove from heat and let the pulao rest for 5 minutes before fluffing it gently with a fork.
10. 10. Garnish with freshly chopped coriander leaves and serve warm.

How to make Golden Lentil And Quinoa Pulao

1. Rinse and temper. Rinse the quinoa and split yellow lentils until the water runs clear. Heat coconut oil in a large pot over medium heat and sauté cumin seeds, cardamom, cinnamon and cloves until aromatic.
2. Cook the onion and tomatoes. Cook the chopped onion, garlic, ginger and green chillies until the onions turn golden brown, then stir in the chopped tomatoes and cook for about 5 minutes until soft.
3. Bloom the spices. Add turmeric powder, coriander powder and salt and let the spices bloom for 1-2 minutes, then stir in the rinsed quinoa and lentils to coat them in the spices.
4. Simmer the pulao. Pour in water and bring to a boil, then reduce the heat to low, cover and simmer for 20-25 minutes until the quinoa and lentils are tender and the water is absorbed.
5. Rest and serve. Remove from the heat and rest the pulao for 5 minutes before fluffing it gently with a fork, then garnish with freshly chopped coriander and serve warm.

Frequently asked questions

What is the total time required to make Golden Lentil and Quinoa Pulao?

The total time required is 35 minutes, including 10 minutes for prep and 25 minutes for cooking.

Can I make Golden Lentil and Quinoa Pulao ahead of time and store it?

Yes, you can make this pulao ahead of time and store it in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

What can I serve with Golden Lentil and Quinoa Pulao?

This pulao pairs well with a side of yogurt, raita, or a fresh cucumber salad to balance the spices.

Can I substitute any ingredient in this recipe for a dietary preference?

For a milder flavor, you can reduce the amount of green chilies or omit them entirely.