Pulihora (Lemon Quinoa/Rice)

• 1/2 cup yellow split peas moong daal
• 1 1/2 cups quinoa or rice
• 4 tablespoons lime juice one lime or lemon
• 1/2 teaspoon turmeric powder
• 1 teaspoon salt
• 2 tablespoons canola oil
• 1/2 tablespoon mustard seeds
• 1 teaspoon crushed red pepper or 3 dried red chili peppers
• 10 curry leaves optional
• 1 green chili finely chopped
• 1 tablespoon ginger grated
• 1/4 cup cilantro
• 1/2 cup peanuts chopped, or cashews

1. In a bowl, wash and soak the yellow split peas for 10 minutes.
2. In a sauce pot, combine 3 cups of water, the quinoa or rice and the drained peas. Bring the mixture to a boil. Lower the heat, cover the pot and let the mixture cook for 18-20 minutes.
3. In a small bowl, mix lemon juice with turmeric powder and salt.
4. In a fry pan, heat some oil and add mustard seeds, the crushed red pepper, curry leaves, and green chili. Once the mustard seeds start to pop, reduce the heat to low and add the lemon juice mixture. Simmer for 3 minutes, stirring occasionally.
5. Pour this spice mixture over the quinoa/rice. Add some freshly grated ginger. Stir gently for 1 minute. Garnish with cilantro and nuts. Serve warm.

quinoa, lime juice one lime, turmeric powder, salt, canola oil, mustard seeds, red pepper, curry, green chili, ginger grated, cilantro, peanuts

Taken from www.yummly.com/recipe/Pulihora-_Lemon-Quinoa_Rice_-1256540 (may not work)