This South Indian Quinoa Salad with Tamarind and Pumpkin is a quick and easy side dish or main that is flavored with tamarind, mustard seeds, pumpkin, peppers, and peas. It is the perfect one-pot, gluten free, and vegan recipe for a healthy and delicious weeknight dinner.
Keyword: South Indian Quinoa Salad
Author: Vegan Richa
Generous Pinch of Cayenne Pepper
To Dry Roast
1TbspUrad DalSplit Black Gram, or use mung dal (petite yellow lentils)
1TbspToor DalSplit Pigeon Pea, or use any split pea
For The Flavouring
1/2tspUrad DalBlack Gram, or use mung dal (petite yellow lentils)
12Curry Leaves, coarsely chopped
1cupPotato, cubed, 3/4 inch pieces1 medium potato
1/2cupCubed Pumpkin, loaded, 3/4 inch piecesButternut, or other squash
1/2cupPeasFresh or Frozen, thawed
1/2cupchopped Red Bell Pepper, 1/2 inch1/2 medium pepper
Cook the quinoa: Wash and drain quinoa. Heat oil in a saucepan over medium heat. Add the quinoa and roast for a minute. Add the water, salt, and cayenne. Cover and bring to a boil, then reduce heat to low-medium and cook for 15 minutes.
Dry roast the dals, coriander, and pepper corns for 2 minutes over medium heat, stirring occasionally, or until the dals change color. Cool and blend/grind to a powder.
In a large skillet over medium heat, add oil. When the oil is hot, about 2 minutes, add the mustard seeds, urad dal, and curry leaves. Cook for half a minute, or until the seeds start to pop and the dal changes color.
Add potato and pumpkin. Mix, cover, and cook for 10 minutes. Stir once or twice in between. Add a few tsp of water to deglaze if the potatoes start to stick.
Add the peas, bell pepper, red pepper flakes, and mix well. Cover and cook until the potatoes are tender, about 8 minutes. Mix the tamarind paste in 1 Tbsp water (or blend with the ground spices in the blender) and add to the pan. Add the ground spices, turmeric, and salt. Mix well to coat.
Add the cooked quinoa and mix well. Cover and cook for 2 minutes. Let sit for 5 minutes for the flavors to infuse. Fluff, taste, and adjust salt and spice.
Add a good dash of lemon juice and cilantro, mix in, and serve.
Add 2 Tbsp peanuts or cashews with the potatoes.
Add 2-3 Tbsp unsweetened, shredded coconut with the potatoes.