### TranslatedIngredients: 1 cup Quinoa,6 to 8 Brinjal (Baingan / Eggplant),2 to 3 Dry Red Chilli,1 teaspoon Mustard seeds,1 tablespoon Chana dal (Bengal Gram Dal),2 teaspoons White Urad Dal (Split),12 to 15 Cashew nuts - broken,1/4 cup Kabuli Chana (White Chickpeas) - cooked,10 Curry leaves,1/4 teaspoon Asafoetida (hing),1/2 teaspoon Turmeric powder (Haldi),2 tablespoons Vangi Bath Powder,1 Lemon juice,Salt - to taste,Sunflower Oil - as needed ### PrepTimeInMins: 20 ### CookTimeInMins: 35 ### TotalTimeInMins: 55 ### Servings: 4 ### Cuisine: Indian ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Quinoa Vangi Bath, firstly wash the quinoa with water and bring 1 cup of quinoa and 2 cups of water to a boil.Cover and simmer until its cooked and all the water has evaporated approximately 15 to 20 minutes. Let it cool down.In a heavy bottomed pan, heat some oil and add mustard seeds and let it crackle.Add urad dal, channa dal, cashews and stir it around in low heat until it slightly changes colour, now add hing, red chillies and curry leaves.Now add brinjal and chickpeas and 1 tablespoon of Vangi bath powder, little salt and juice of half a lemon and mix until combine, sprinkle some water and cook until it has absorbed all the juices and flavour.Its important that the brinjal and chickpeas absorb the flavour or it will all taste very bland.Now tip in the quinoa add the remaining vangi bath powder, salt to taste and lemon juice and mix it all together and cook covered on low heat until heat its distributed evenly about 3-4 minutes. Serve hot.If you don't have access to Vangi bath powder. Simply add 2 tablespoons of Sambhar powder with 1/2 a teaspoon of freshly roasted and powdered cloves and cardamom.Adding a small bunch of chopped methi leaves enhances the flavour of this dish.Serve Quinoa Vangi Bath with plain yogurt, tomato onion cucumber raita or any other raita of your choice.