Recipe for Quinoa Pongal

Ven Pongal is a traditional south Indian dish made with rice and moong dal. This dish is traditionally made during the harvest festival called Pongal. However, it is a popular breakfast and can be enjoyed at any time of the year. Bangalore, where I have spent many years, is known for its breakfast culture. It is common to find people setting out of their homes to enjoy breakfasts such as Idly, dosa, Vada, Pongal, Upma etc., at any of the numerous south Indian breakfast joins near them. It is a common practice to end breakfast with coffee or tea. In most such restaurants serving breakfast, pongal is one of the most popular dishes. It is usually served with coconut chutney and is drizzled with a generous amount of ghee.

Today, the recipe I am sharing is inspired by Ven Pongal. While Ven Pongal is made with rice, my recipe contains Quinoa.

Check out my coconut chutney and Dal Vada recipe to pair with this pongal.

So, let us start.

Ingredients needed to make Quinoa Pongal:

• ¾ cup Quinoa
• ¾ cup Moong Dal; washed and soaked for 30 minutes
• 1 tbsp Ghee
• 7-8 Thinly cut pieces of Ginger
• 8-10 Cashews
• ¾ tbsp Crushed Black Pepper
• 1 tsp Cumin Seeds
• 8-10 Curry Leaves
• 5 cups Water
• Salt; as per taste

Method to make Quinoa Pongal:

• Combine Quinoa, Moong Dal, salt and ginger. Add water.
  
  
  
• Pressure cook till the quinoa and dal are fully cooked.
  
  
  
• Heat Ghee in a pan. Fry the cashews. When they turn golden brown, add pepper, curry leaves and cumin seeds.
  
  
  
• Fry them on low to medium heat for about 30 seconds.
  
  
  
• Then mix this with the cooked quinoa and dal. If it looks too thick, add some water and adjust the consistency.
  
  
  
• Transfer to the serving plate/bowl. Drizzle some more Ghee and serve.
  
  

Recently when I made Quinoa Pongal, I served it with Dal Vada, which tasted delicious.

Check out other recipes from my kitchen here.

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