Heat the oil in a deep non-stick pan, add the mustard seeds and asafoetida and sauté on a medium flame for a few seconds.
Add the green chillies, ginger and curry leaves and sauté on a medium flame for a few seconds.
Add the Cashew Nuts and peanuts and sauté on a medium flame for 1 minute.
Add the onions and sauté on a medium flame for 2 minutes.
Add the green peas and carrot and sauté on a medium flame for 2 minutes.
Add the quinoa and sauté on a medium flame for 1 minute.
Add the chilli powder, salt and 2¼ cups of hot water, mix well cover with a lid and cook on a medium flame for 20 to 22 minutes, while stirring occasionally.
Switch off the flame, add the coriander and lemon juice and mix well.
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