Quinoa pongal

Hello everybody, it’s Jim, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, quinoa pongal. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

This quinoa pongal with gotsu is a slightly healthier alternative to the classic pongal that is usually made on this festival with rice. Happy Pongal / Sankranti to all who celebrate!! Quinoa is gluten-free, easy to digest, and easy to cook.

Quinoa pongal is one of the most popular of current trending foods in the world. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. Quinoa pongal is something which I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this recipe, we have to prepare a few components. You can have quinoa pongal using 11 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Quinoa pongal:
  1. Make ready 1⁄2 cup quinoa
  2. Prepare 1⁄4 cup moong dal
  3. Get 3 tbsp ghee
  4. Get 1 tsp cumin seeds
  5. Make ready 1⁄2 tsp peppercorns
  6. Make ready 6 cashews
  7. Prepare 1 green chilli
  8. Take 1 inch ginger
  9. Make ready 1 strand curry leaves
  10. Get 1 tsp salt
  11. Get 2 cups water

Quinoa Pongal a Healthy pongal for all those healthy freaks. Every South Indian home will definitely prepare khara pongal atleast once a week, pongal is prepared always with rice and moongdal, later we usually spice them with peppercorns,curryleaves. How to make quinoa ven pongal recipe: Rinse quinoa first and set aside. Dry roast dal until golden then add quinoa to it.

Steps to make Quinoa pongal:
  1. Rinse quinoa and moong dal.
  2. Set the Instant pot in saute mode and add 1tbsp ghee. Roast the quinoa and moong dal for few minutes.
  3. Next add water and salt. Mix it well.
  4. Cancel the saute mode and close the instant pot. Cook the Pongal at pressure cook mode for 5 minutes, and after the cooking is done, allow the pressure to release naturally.
  5. Now mix it. Ven Pongal has to soft and mushy.
  6. In a kadhai, add ghee. Then add cumin seeds, peppercorns, finely chopped green Chilli, chopped ginger, cashews. Finally, add curry leaves.
  7. Transfer this tempering to the Pongal along with some ghee.
  8. Serve the hot Pongal with sambar or chutney.

Cook covered in low flame until mushy. Pongal is a South-Indian breakfast traditionally made with rice and lentils. It is one of those breakfast that is of the savory type. For Pongal I wanted it to be much softer, so I cooked it a little longer. Mix the roasted moong daal with quinoa,add salt and turmeric.

So that is going to wrap it up for this special food quinoa pongal recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!