This pilaf is inspired by the beloved South Indian morning hash uppma, which is usually made with semolina. White quinoa is an energizing way to start the morning, especially during long fasting periods. It can be eaten warm or at room temperature.
Serves 4
ingredients
4 tablespoons ghee
1 tablespoon black mustard seeds
1/4 cup onion, minced
1/2 cup chopped cauliflower, 1-inch pieces
1 teaspoon freshly ground black pepper
1 1/2 teaspoon sea salt
1 teaspoon ground turmeric
2 tablespoon grated unpeeled ginger
1 serrano pepper, minced
1 cup plain whole-milk yogurt
1 cup white quinoa
1/2 cup green peas
2 tablespoons pumpkin or sunflower seeds
1 tablespoon raisins
1 tablespoon toasted cashews
1 tablespoon chopped cilantro
instructions
In a medium stockpot, heat the ghee and pop the mustard seeds. Within a few seconds, add the onion, cauliflower, black pepper, salt and turmeric. Cook on medium to high heat until they have a little color, 5 to 7 minutes.
Add ginger and serrano and cook for another 2 to 3 minutes. Add 2 cups of water and yogurt, and on medium heat bring to a boil. As soon as the water boils, lower the heat and gently add the quinoa in a steady stream, stirring continuously.
Cover the stockpot and lower the heat. Let pilaf cook for 8 to 10 minutes or until all water has been absorbed.
Gently stir in peas, seeds, raisins, toasted cashews, and cilantro and let the pilaf rest 10 to 15 minutes before serving.
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