Rinse the quinoa using a strainer for a minute. This is important and helps remove the bitterness. Set it aside.
Press the saute button on the Instant Pot. Once the pot is hot, add the oil and then add the mustard seeds.Let the seeds pop, and then add the chana dal and urad dal. Cook for 30 seconds or so until the dal starts changing color.
Add the hing and then the green chili, chopped ginger and curry leaves. Cook for 30 seconds or so. Then add the rinsed quinoa to the pot.
Add the turmeric and salt. Toss to combine, then add water and stir.
Close the pot with the lid. Press the manual or pressure cook button and cook on high pressure for 2 minutes with the pressure valve in the sealing position. Let the pressure release naturally.
Open the pot and fluff the quinoa with a fork. Let it cool down and then add the lemon juice.
Stir in the roasted peanuts. Serve south Indian Lemon Quinoa at room temperature with pickle on the side.
Cook quinoa according to instructions on the package on stove-top. Fluff it and then let it cool down. Once cooled transfer it to a large bowl. Add salt, lemon juice and mix.
To a small pan on medium heat, add oil. Once the oil is hot, add the mustard seeds and let them pop, and then add the chana dal and urad dal. Cook for 30 seconds or so until the dal starts changing color. Add the green chili, ginger and saute for few seconds until ginger starts changing color. Add the curry leaves, stir and then add the hing and turmeric, stir and remove pan from heat. Transfer the tempering to the cooled quinoa and mix the seasoning well with the quinoa. Add roasted peanuts and mix. Serve lemon quinoa with pickle.
The quinoa might look a little mushy when you open the pot. Fluff it with a fork and let it cool down. The grains will become separate as it cools down and won't be mushy at all.