Recipe for Quinoa Pongal
Pongal is a dish from south India, in which rice and moong dal are cooked together. In this recipe, I have replaced rice with Quinoa.
Equipment
- Pressure Cooker
- Pan
Ingredients
- 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
Instructions
- 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.