Press the saute button on your instant pot and add oil. Now add mustard seeds and let them pop. Then add the chana dal, urad dal and cumin seeds and cook for 30 seconds. Add curry leaves, green chili and ginger and saute for another 30 seconds.
Add the thinly sliced onion and saute for two minutes. Add the turmeric powder and asafoetida and give a quick mix.
Add the grated carrot and frozen green peas and coat with the onion mixture.
Cancel the saute mode and add the rinsed quinoa, water and salt. Mix well. Scrape the bottom and mix everything making sure nothing is stuck to the bottom of the pan. Check for salt and adjust.
Press the manual or pressure cooker mode and cook on high pressure for 4 minutes. Release the pressure naturally. You will observe that the quinoa is little wet. That’s ok…. fluff the quinoa, close the lid and let it rest for fifteen minutes. As the quinoa rests, it will absorb all the moisture. This step will ensures that quinoa does not dry even after few hours of making it.
But if you still feel the quinoa is still wet, just saute for couple of minutes to remove the excess moisture.
Once the quinoa cools, add freshly squeezed lemon juice, coriander leaves, toasted peanuts. Taste and adjust the seasoning.