Upma is a pilaf preparation from South India. (P.S. Upma is typically mildly spiced and served with coconut chutney or ginger chutney, e.g., recipes #110219, #116586. For more spice, select a chutney which suits your tastes.) This recipe is different from most Upma recipes in using a pressure cooker and quinoa instead of semolina. You can substitute 1-1/4 cup semolina (more traditional) for the quinoa and your choice of chopped seasonal vegetables for the peas. From the Sakthi Foundation ayurvedic recipes: http://www.sakthifoundation.org/kitchen_dinner-2.htm
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- 1Put all the ingredients into a pressure cooker. Stir once.
- 2Cook on medium to medium-high heat.
- 3After three whistles, remove from heat.
- 4After the pressure reduces (5 to 10 minutes), open.
- 5Garnish with chopped coriander leaves.
- 6Serve hot with chutney.
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Nutritional Facts for Quinoa Pilaf (Upma) (Pressure Cooker)
Serving Size: 1 (294 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 309.6
- Calories from Fat 66
- Total Fat 7.3 g
- Saturated Fat 0.9 g
- Cholesterol 0.0 mg
- Sodium 9.9 mg
- Total Carbohydrate 49.8 g
- Dietary Fiber 7.1 g
- Sugars 3.5 g
- Protein 11.4 g
The following items or measurements are not included: