Quinoa & Horse Gram Bowl

Recipe 1 : with Tamarind and Methi

Inspired by Karnataka's classic Bassaru

Growing up, the combination of horse gram with garlic, pepper, and curry leaves was always something special. This flavor combination weaves its way through so many beloved Karnataka recipes — Bassaru, Udaka, a peppery rasam with lime or tamarind, and the comforting Masala Butti rice balls.

This recipe takes that familiar, soul-warming base and layers in quinoa, mushrooms, and methi leaves for a deeply nourishing, protein-rich bowl that still feels rooted in the flavors of home.

Ingredients

• ½ cup quinoa

• ½ cup horse gram

• 1 tbsp cooking oil

• 1 tsp cumin seeds

• 8 curry leaves

• 2 whole Byadagi red chilies

• 4–5 garlic cloves, minced

• 1 cup mushrooms, sliced

• ½ tsp turmeric powder

• 1 tsp black peppercorns

• A handful of fresh methi (fenugreek) leaves

• 2 tbsp tamarind juice (adjust to taste)

• Salt to taste

Method

Rinse the quinoa and horse gram well and pressure cook together with enough water for about 15 minutes, until both are soft and fully cooked.

Heat oil in a pan and add the cumin seeds. Once they sizzle, add the garlic, whole red chilies, and curry leaves and sauté until fragrant. Add the sliced mushrooms and cook until golden and slightly caramelized. Stir in the turmeric powder and chopped methi leaves, give everything a quick toss, and turn off the heat.

Add the sautéed mixture into the pot of cooked quinoa and horse gram. Stir in the black peppercorns and tamarind juice, and season generously with salt. Simmer together for a few minutes so all the flavors can meld. Taste and adjust tamarind and salt as needed.

Serve hot as a wholesome meal on its own. I like to pair it with a small serving of simple carrot or cucumber salad — the crunch and mild sweetness are a lovely contrast to the deep, peppery warmth of the bowl.

Recipe 2: with Soya Granules Bowl with Tomatoes

A high-protein twist on the Karnataka classic

This variation follows the same heart of the first recipe but swaps tamarind juice for fresh tomatoes, which bring a natural brightness and gentle tang. The addition of hydrated soya granules takes the protein content even higher, making this a true powerhouse meal — without any compromise on flavor.

Ingredients

• ½ cup quinoa

• ½ cup horse gram

• 1 tbsp cooking oil

• 1 tsp cumin seeds

• 8 curry leaves

• 2 whole Byadagi red chilies

• 4–5 garlic cloves, minced

• 1 cup mushrooms, sliced

• ½ tsp turmeric powder

• 1 tsp black peppercorns

• 1 large tomato, chopped

• 1 cup soya granules, hydrated and drained

• Salt to taste

• Fresh cilantro, to finish

• 1 slit green chili, optional (for extra heat)

Method

Rinse the quinoa and horse gram well and pressure cook together with enough water for about 15 minutes, until soft and fully cooked.

Heat oil in a pan and add the cumin seeds. Once they sizzle, add the garlic, whole red chilies, and curry leaves and sauté until fragrant. Add the sliced mushrooms and cook until golden and slightly caramelized. Stir in the turmeric powder, give it a quick toss, and turn off the heat.

Add the sautéed mushroom mixture, chopped tomato, and hydrated soya granules into the pot of cooked quinoa and horse gram. Stir in the black peppercorns and a handful of fresh cilantro. Season generously with salt and simmer everything together for a few minutes until well combined and flavors have melded.

Serve hot. I like to add a slit green chili directly to the bowl for an extra punch of heat and flavor — highly recommended if you enjoy a little fire.