Perfect Bell pepper/Paneer lemony Quinoa

 Ingredients

Quinoa -1 cup ( wash and cook with 2 cups of water in rice cooker)

• Oil – 2 tbsp
• Peanuts – 2 tbsp
• Chana dal – 1 tbsp
• Urad dal – 1 tbsp
• Mustard seeds – 1 tsp
• Cumin seeds – 1 tsp
• Curry leaves – 8–10 leaves
• Dry red chillies – 1
• Green chillies  – 4 finely chopped
• Asafoetida (hing) – a pinch
• Onion  – 1 medium finely chopped
• Green Bell pepper  – 1 medium chopped 1 inch pieces
• Paneer – 15 pieces ( 1 inch cubes)
• Salt – to taste (about ¾–1 tsp)
• Turmeric powder – ¼ tsp
• Lemon juice – 2–3 tbsp (adjust to taste)
• Coriander leaves (chopped) – 2 tbsp

Method
1. Cook Quinao separately and keep it aside to cool.
2. Heat oil in a pan.
3. Add peanuts and fry until golden.
4. Add chana dal, urad dal, mustard seeds and cumin seeds; fry until lightly brown.
6. Add curry leaves, dry red chillies, green chillies, and asafoetida. Sauté for a few seconds.
7. Add chopped onions and cook until lightly brown.
8. Add bell pepper, paneer, salt, and turmeric powder. Sauté until the bell pepper is slightly soft.
9. Add boiled quinoa and mix gently until everything is well combined.
10. Turn off the heat.
11. Add lemon juice and mix well.
12. Garnish with coriander leaves and serve hot.