Vegetarian

Quinoa Handvo with Urad-Chana-Toor Dal with Methi leaves - PBDAVE takes 40 minutes to prepare.

Quinoa Handvo with Urad-Chana-Toor Dal with Methi leaves - PBDAVE takes 90 minutes to cook.

Quinoa Handvo with Urad-Chana-Toor Dal with Methi leaves - PBDAVE makes 12 servings.

The ingredients for Quinoa Handvo with Urad-Chana-Toor Dal with Methi leaves - PBDAVE are:

1.5 cup 365 Organic Quinoa
1 cup Urad Dal (by NOITSEUQ)
1.0 cup Chana Dal (by ECHO_E)
.5 cup toor dal (by RAKRHYME)
.25 cup Olive Oil
175 gram(s) Yogurt, President's Choice 0% Greek Yogurt Plain
1.2 tsp Salt - Table - 1 tsp. (by MIKNMEG)
4 tsp Granulated Sugar
2 tsp Lemon Juice 'Real Lemon' 100% juice
5 clove Garlic
2 tsp Ginger, ground
10 gram(s) Green chilly / Mirchi (by SMARTKAT)
3 tbsp Olive Oil
1.5 tsp Turmeric, ground
2 tbsp cumin powder (by LUCINDARW)
2 tsp Red Pepper Powder (Corse) - Wang (by SNOWAMRITA)
1 tsp Asaefoetida 1 pinch
1 serving dried red chile peppers.1 pepper (by RUMBAMEL)
2 tbsp Sesame Seeds
1 tbsp Eno - Fruit Salt
1 serving Fenugreek Leaves-Frozen/Chopped (Surati), 340 g/12oz (by YEENEKARA)
.5 cup Peanuts, dry-roasted
.15 serving Sooji - 0.5 cup (by MANJUK)
1 tsp. Mustard Seeds
1 tsp. Cumin Seeds

Here is how you make Quinoa Handvo with Urad-Chana-Toor Dal with Methi leaves - PBDAVE:

Grind Quinoa,Urad,Chana,Toor - all seperately in grinder. Mix them all together, add .25 cup olive oil mix it well to the grain. Add 1 1/2 cup greek yogurt, add warm water about 3 cups. Let it set over night for fermentation. Next day add salt,sugar,garlic,ginger,green chilly,Methi leaves, roasted peanuts grounded, 2 tbsp sooji, lemon juice, turmeric,cumin powder,red chilly powder mix it well taste it if you need to add salt or sugar or green chillies to your likings. Last add 1 tbsp Eno - grease the baking dish and add batter in and bake it in pre-heated oven for 1 1/2 hours at 350 temparature.after 1 hour - heat 3 tbsp olive oil heat in a small pan add turmeric (blake) seeds and cumin seeds to the oil after they are popped add red chilly whole, sesame seeds and last Asaefoetida 1 pinch. Garnish this on top of the baked Handavo. You can insert knife and see if its baked properly if th knife comes clear then its done. Then broil handvo at 500 degrees at the end for a minute or till the top turns light brown. Let it cool for 1/2 an hour and make 24 to 25 pieces. Enjoy it with green chutney.Serving Size:?12 servings - 25 pieces

The nutritional information for Quinoa Handvo with Urad-Chana-Toor Dal with Methi leaves - PBDAVE is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 308.7

• Total Fat: 13.7 g
• Cholesterol: 1.3 mg
• Sodium: 275.6 mg
• Total Carbs: 31.1 g
• Dietary Fiber: 4.5 g
• Protein: 12.6 g