South Indian style vegan Tomato rice flavored with peanuts, chillies and coriander, cooked in the instant pot.
- 1 cup Quinoa
- 2 big tomatoes pureed (about 1 cup of puree)
- 1/2 medium sized red onion chopped finely
- 1 tsp finely chopped ginger and garlic
- 1/2 tsp red chilly powder / paprika (can avoid since the spice powder contains red chillies)
- salt as needed
- 11/2 tsp coconut oil or oil of your choice
- 1 sprig curry leaves
- 1/2 tsp mustard seeds
- 1/4 tsp turmeric powder
- 1 tsp chana dal (optional)
- 3 to 4 dried red chillies (substitute with chilly powder)
- 3 tbsp peanuts
- 1 tsp coriander seeds
- 1 tsp chana dal (can substitute with urad dal)
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Dry roast the ingredients mentioned for the spice powders and grind it to a some what smooth powder. You could dry roast them in the instant pot or in a pan separately. Set it aside.
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Switch on the saute mode in your instant pot and add oil. When it gets hot, add the items for tempering (mustard seeds, curry leaves, turmeric, chana dal) and let the mustard seeds splutter.
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Now add the ginger - garlic and saute for few seconds. Then add the onions, a pinch of salt and cook them until they turn translucent.
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Now add the tomato puree, chilly powder and cook until the tomato puree has reduced and it looks somewhat like a paste. It took me about 6 minutes. It is important to follow this step properly because, if it hasn't reduced, there will be extra water and you will not have fluffy quinoa.
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Add the Quinoa, 1 cup water, salt and cook on manual high for 4 minutes and release pressure after 6 minutes.
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Open up, add the ground powder and mix well. (You dont have to add the entire powder if its too much. Use as needed)
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Serve your quinoa tomato rice garnished with coriander leaves.
- I made this recipe in my 3qt IP as I was just cooking for 2.