Blogging Marathon #28
Theme: BM Blogs – Suma – Veggie Platter
I am ending this month’s Blogging Marathon with a virtual visit to Suma’s table. She has a very clear Recipe Index making it easy to locate recipes either by category or ingredient. The first thing I noticed is that she had a whole section devoted just to quinoa. One of my favorite grains and since I also happened to be guest hosting Mission Foods: Whole Grains this month, I immediately went to that category. The first recipe I clicked on was a winner. It looked so colorful and appetizing, I didn’t feel the need to look any further. However I still perused a few, but made my way back to my first choice.
Green mango is something I don’t ever use, even though I know it is popular in South/Southeast Asian cuisines. The only way I have ever eaten it is in kuchela. Kuchela is a Caribbean condiment, used a lot in Trinidad. It is basically a grated green mango chutney. The season for readily available sweet mangoes was just starting, so I figured why not try the green mango and hope I like it!
There is a streetside fruit stand that I pass on my way home every day from the train station. (This is New York, where everybody takes the train.). I saw the green mangoes and purchased the greenest, hardest mangoes I could find, but then it took two days for me to make my way over to the Indian supermarket to get the curry leaves. During that time, the mangoes started to ripen. By the time I got to making the recipe, my mango was 1/2 ripe, so I actually made this with a quasi-green mango. Regardless, it was delicious and a big thanks to Suma for giving me a delicious way to spice up my quinoa!
1 cup quinoa
1 1/2 cups water
2 tablespoons oil
4 tablespoons dry roasted peanuts
1 tablespoon chana dal (yellow split peas)
1 tablespoon urad dal (black lentils, split and hulled)
1 teaspoon brown mustard seeds
10 curry leaves
2 green chiles
4 dried red chiles
1/2 teaspoon ground turmeric
1/8 teaspoon asoefetida
3/4 cup green mango, grated
1/2 cup frozen grated coconut, defrosted
1/2 teaspoon yellow mustard seeds
1/4 teaspoon fenugreek seeds
3/4 teaspoon salt
Bring water and quinoa to a boil. Reduce to a simmer and cook for 20 minutes.
Dry roast the yellow mustard seeds and fenugreek until they become fragrant, about 2 minutes.
Grind to a fine powder.
In a large skillet, heat oil. Add peanuts, dals, and brown mustard seeds. When the peanuts start to change color, add curry leaves and chiles. Stir fry for 1 minute.
Add mango, coconut, asoefetida and turmeric. Cook for 1-2 minutes, stirring constantly.
Remove from the heat. Add cooked quinoa, mustard-fenugreek powder and salt.
Stir to combine.
The peanuts in this really add texture to the quinoa. Nutty, spicy, sweet and full of flavor!
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#28
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