Prep all ingredients.

Heat ghee in a pressure cooker over medium heat.

Add mustard seeds and allow them to crackle.

Stir in garlic, ginger, and onions; sauté until onions soften.

Add curry leaves and tomatoes; sauté until tomatoes become soft and mushy.

Stir in cardamom powder, turmeric powder, garam masala powder, and sambar powder.

Mix well to combine.

Add quinoa and water to the pressure cooker.

Pressure cook for 4-6 whistles and turn off the heat.

Allow pressure to release naturally.

Stir in chopped coriander leaves.

Transfer to a serving bowl and serve hot with raita and Elai Vadam.