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Quinoa Pongal

Quinoa Pongal

Cooking Time

Preparation Time : 60

Cook Time : 20

Total Time : 80

Ingredients

Serves 2

  • 1/2 cup quinoa, soaked for an hour

  • 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

  • 01

    Pressure cook the dal and quinoa in 2 cups water for 5-6 whistles. Add salt to taste and mash well. keep aside.

  • 02

    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.

  • 03

    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.

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