Quinoa & Lentil Pilaf

Dear Foodies,

 

I've been bringing home big bunches of menthikura (fenugreek leaves) from my trip for Indian groceries. During the off season I get a miserly 20-25 sprigs for 2$ and now its thrice that quantity for the same price. So now I'm trying to find new recipes since the usual suspects -  andhra style pappu, aloo methi fry, methi malai paneer have been covered. For lunch last week I was looking to use quinoa instead of rice and decided to make this puloa/pilaf.

To cook quinoa by first toasting the seeds in a dry pan. This adds a nice nuttiness and also keeps them from turning into a mush if cooked a few extra minutes. As they toast the seeds begin to pop which is my cue to take them off the heat and rinse them under cold water. Based on the batch/brand that you buy you may have to rinse the seeds multiple times to get rid of the bitter outer coating. Once water runs clear I add water in the ratio of 1:1.5 and bring it to a boil. Add salt and whole spices or spice powders at this stage for extra flavor. Then set to lowest heat setting, cover and cook for 15-20 mins until all the of water is absorbed.

I had a huge bunch of methi leaves, freshly shucked peas and carrots on hand. Quinoa is a good vegetarian source of protein but I bumped it up with whole green lentils. Cook them in twice the amount of water, bring to a boil, add salt/spices and simmer for 10-15 mins until al dente i.e., they still retain a bite. Technically you could cook the lentils along with quinoa but they tend to discolor the cooking liquid and I did not want that. I was cooking a bigger batch of lentils to use later anyway so it worked out well.

Quinoa - Lentil Pilaf

Prep time - 10 mins

Cook time - 15-20 mins

Serves - 2

Ingredients:

• 1 cup - Quinoa, cooked; (see note above for cooking method)
• 1/2 cup - Brown/Green lentils, cooked
• 1 cup - Fenugreek/methi/menthikura leaves, packed
• 1/2 cup - Carrots, grated
• 1/4 cup - Green peas
• 1/2 tsp - Coriander powder
• 1/4 tsp - Mustard seeds, Cumin seeds
• 4-5 - Curry leaves
• 2 - Green chilies, slit lengthwise
• 1/2 tsp - Urad dal (Ivory lentils)
• 1/8 tsp - Turmeric powder
• 1 Tbsp - Peanuts and Cashews
• 2 Tbsp - Olive Oil
• salt to taste

Method:

1. Cook quinoa and lentils separately. (See my notes above for cooking method)
2. Heat oil in a wide saute pan on medium heat, add mustard and cumin seeds. Once the seeds begin to splutter add urad dal, peanuts and cashews and toast until reddish brown. Add turmeric, curry leaves, green chillies, methi leaves and saute for a few minutes. Grated carrots and peas go in next along with coriander powder and salt. Cover and cook the vegetables for 6-7 mins on medium-to-low heat.
3. Add quinoa and lentils, mix thoroughly and cover again for 8-10 mins on the lowest heat setting to allow flavors to meld.

I enjoy the crunchy texture of quinoa and its perfect here with the mild bitterness from the fenugreek leaves, sweet peas, earthy lentils and occasional cashews and peanuts. I used a mandoline and not a grater to shred carrots which helps them retain their shape and stay separate when cooked. I served this with a dollop of labneh with pomegranate seeds. Yogurt would have been my go-to choice if I hadn't run out of it. Pomegranate seeds added a bit of tartness which is nice here, or a wedge of lime would do the trick too. And if you think I've focused more on the fabric than the dish itself in these photos then your not totally wrong :D I fell in love with the print and had to buy it though I have no clue what I'll use it for!

Weekend Craft Corner || Farmers Market Tote

Dear Foodies,

I've had my sewing machine for about 3 years now and once every couple of months I bring it out of its box. I usually pick projects that get done in day, the instant gratification from these keeps me searching from more. Since I'm always on the look out for quick and easy things to make I thought I'll share my ideas here every week/month and ask for yours in return.

 I re-use paper bags from stores like Whole Foods, TJ's and Sprouts but having a pretty cloth bag to flaunt is even better. I made 3 of these totes last summer - one for my dad, my sister-in-law and myself. My dad's probably the most frequent user in our family since he has used cloth bags for our grocery shopping for as long as I can remember. So he dictated the design aspects - a sturdy bag that would stay vertical when set on its base, making it convenient to place it on the floor when filling it up with fresh produce; pockets on the outside to hold spare change, keys or a cell phone; a lining inside that's easy to clean; and a way to seal the bag, keeping its contents from spilling out.

After much searching for a style we all liked I ended up at this tutorial  - Summer Madras Tote pattern. Its a really well put together tutorial with detailed photos and instructions for a beginner like me. I used fabrics that I picked up at a yard sale last year. Outer fabric is a sturdy cotton and floral fabric for the inner lining is much lighter in weight. The inner lining can be pulled out for cleaning as its held together only at the top. I used a contrast color for the handles and to line pockets. To add loft and sturdiness I sandwiched a layer fusible interfacing between the two layers and also sowed a few velcro strips across the opening to close the bag.

What are you crafting ?