Ingredients
1⁄2 cup of quinoa
2 tsp. cumin seeds
1/2 tsp. urad dal
1/2 tsp. oil
1 ginger
1 inch a pinch of hing or asafoetida
1 chilli
1/2 cup finely chopped carrots
1/2 cup chopped onions
Salt as desired
Rinse the quinoa well and add it to a mesh strainer. Drain the water, then reserve it.
In a skillet with hot oil, add the mustard, cumin, urad, and moong dals and stir.
Ginger, chilies, and asafoetida should be added (optional).
After that, whisk in the onions and curry leaves.
Add the finely chopped carrots, french beans, and 1/3 cup of frozen peas when the vegetables have thoroughly mixed.
Rinsed quinoa is added after giving it a good stir.
On low heat, sauté for one or two minutes, then incorporate salt and water to taste