Wash the quinoa well. Since the grains are very tiny, I usually put that in a strainer and wash it well.
Transfer it to a bowl and add ½ cup water.
Pressure cook for 3-4 whistles.
Alternatively, you can cook in open pot too by adding 3/4 cup of water.
Once it is done, take out and mash the quinoa well.
Add salt to this.
Once this is cool, add the milk to this.
I used raw milk, you can use boiled and cooled milk too.
Mix well. Now add the curd to this.
Now combine everything well.
In a pan add the oil and add the mustard seeds, green chili, urad dal, asafoetida, ginger and little coriander leaves.
Once the mustard splutters, add the curd chilis | mor milagai if adding.
Cook till the dal turns golden brown.
Now transfer this to the quinoa curd.
Mix well and garnish with grated carrot and few coriander leaves.
Serve chilled or enjoy immediately.
You can pack this for lunch box too.