Slice onion, peel and cube potatoes, grate or finely chop ginger. Rinse the quinoa in a mesh sieve, it removes the bitter coating on the quinoa beads.

Heat a sauce pan on medium-high heat. When it's hot, add oil and mustard seeds. When mustard start spluttering, add grated ginger, onions, green chili, cubed potatoes and curry leaves.

Saute for 1 minute. Add cashews, all dry spices, quinoa, water as per your quinoa brand directions, and ketchup. (I usually add 1 cup water for ½ cup quinoa).

Stir well and bring to a boil. Reduce heat to medium, cover and simmer for 10 minutes.
Open lid and add peas, cover and continue to cook for another 5 minutes.

Turn off the heat and let it sit for 5 minutes in the pan. Fluff with a fork. Garnish with cilantro, sugar and lime. Serve warm. (You may need to adjust the cooking time based on your brand of quinoa.)