1/2 cup split moong dal (green gram), soaked for an hour
2 tbsp. oil
1-2 dry red chilies
1/2 tsp. mustard seeds
1/4 tsp. asafoetida
1 sprig curry leaves
1 tsp. grated ginger
8-10 whole peppercorns
1 tsp. split urad dal (black gram)
1-2 green chilies, slit
1 tbsp. ghee
1 tsp. salt or to taste
1-2 tsp. coriander leaves, chopped
Directions
Pressure cook the dal and quinoa in 2 cups water for 5-6 whistles. Add salt to taste and mash well. keep aside.
Heat oil in a pan and temper with mustard seeds and dry red chilies. After it stops spluttering, add the asafoetida, curry leaves, urad dal, ginger, peppercorns and green chilies. Saute for a few seconds.
Pour this tempering over the cooked pongal. Drizzle some ghee and garnish with coriander leaves. Serve as it is or with some idli podi, coconut chutney or pickle for a sumptuous breakfast.
