Quinoa Pongal / Porridge

          Quinoa is a very healthy grain that has loads of iron, dietary fibre and protein. It is also a great substitute to rice or wheat and is highly recommended to include in our daily diet. So if you are looking to introduce your family to some healthy and wholesome snack, then do try this simple and an easy pongal recipe made of quinoa and moong dal (split green gram). Serve as it is or with some idli podi, coconut chutney or pickle for a sumptuous snack or breakfast. So check out the step by step pictorial recipe to prepare this healthy regional dish.

• 1/4 cup quinoa
• 1/4 cup split moong dal (green gram)
• 2 tbsp. ghee
• 1-2 dry red chilies
• 1/2 tsp. mustard seeds
• pinch of asafoetida
• 1 sprig curry leaves
• 1 tsp. grated ginger
• 8-10 whole peppercorns
• 1 tsp. split urad dal (black gram)
• 1-2 slit green chilies (opt)
• 1/4 cup cashew nuts 
• salt to taste
• 1-2 tsp. coriander leaves, chopped

          Soak the quinoa and the roasted moong dal in enough water for 2-3 hours. Wash well and drain. 

          Pressure cook the dal and quinoa in 1 & 1/4 cups water for 5-6 whistles. Add salt to taste and mash well. keep aside. 

          Heat ghee in a pan and temper with mustard seeds and dry red chilies. 

          After it stops spluttering, add the cashew nuts, asafoetida, curry leaves, urad dal, ginger, peppercorns and green chilies. Sauté for a few seconds.

          Pour this tempering over the cooked pongal and garnish with coriander leaves. 

          Serve as it is or with some idli podi, coconut chutney or pickle for a sumptuous breakfast or snack. 

Soak the quinoa & the roasted moong dal in enough water for 2-3 hours. Wash well and drain. 

Pressure cook the soaked dal & quinoa in 1 & 1/4 cups water for 5-6 whistles. Add salt to taste.

                      Mash well and keep aside. 

        Heat ghee in a pan & temper with mustard seeds & dry red chilies. 

After it stops spluttering, add the cashew nuts, asafoetida, curry leaves, urad dal, ginger, peppercorns & green chilies. Sauté for a few seconds.

                    Pour this tempering over the cooked pongal. 

                           Garnish with coriander leaves. 

         

Serve as it is or with some idli podi, coconut chutney or pickle for a sumptuous breakfast or snack.