Producer: Priyanka Das Editor: Sujata Singh
1/2 chickpeas 1/2 cup quinoa 2 tomatoes 1 onion 2 green chilies 1 inch ginger 4-5 garlic cloves 1 handful coriander leaves 1 cup water 1 tsp chilli powder 2 tsp coriander powder Salt as per taste
Soak the chickpeas overnight and the quinoa for 5 minutes before washing.
Make a paste with tomato, ginger, garlic, chillies and coriander
Sauté onion, until tender and add this paste.
Sauté for 2 minutes and add all the masalas.
Once the masalas are cooked, add the soaked chickpeas and quinoa.
Add coriander leaves and water.
Pressure cook for 3 whistles. Switch for the flame and serve hot with raita.