Hey everyone, it is me, Dave, welcome to my recipe page. Today, we’re going to prepare a special dish, quinoa pongal. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Quinoa Pongal is one of the most favored of current trending meals in the world. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions every day. Quinoa Pongal is something which I have loved my whole life. They are nice and they look fantastic.
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To begin with this particular recipe, we have to first prepare a few ingredients. You can have quinoa pongal using 14 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Quinoa Pongal:
- Prepare 1/2 cup quinoa, soaked for an hour
- Prepare 1/2 cup split moong dal (green gram), soaked for an hour
- Make ready 2 tbsp. oil
- Prepare 1-2 dry red chilies
- Get 1/2 tsp. mustard seeds
- Get pinch asafoetida
- Make ready 1 sprig curry leaves
- Prepare 1 tsp. grated ginger
- Make ready 8-10 whole peppercorns
- Prepare 1 tsp. split urad dal (black gram)
- Get 1-2 slit green chilies (opt)
- Get to taste salt
- Take 1 tbsp. ghee
- Prepare 1-2 tsp. coriander leaves, chopped
For lunch, eat it with a more substantial side like the eggplant onion tomato gothsu (A tamil tamarind based curry) the recipe of which I shall be sharing soon. Meanwhile, check out this roasted eggplant gothsu recipe. Method: Dry roast dal till you can smell the roasted dal. Pongal in South India is usually prepared with Rice and moong dal which is very popular for naivedyam/prasadam.
Instructions to make Quinoa Pongal:
- Pressure cook the dal and quinoa in 2 cups water for 5-6 whistles. Add salt to taste and mash well. keep aside.
- 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.
- 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.
Pongal can be made either sweet or savoury. Here I am replacing the rice with quinoa which is protein-rich. It contains almost twice as much fibre as other grains. Fibre helps to relieve constipation, reduces high blood pressure diabetes. Quinoa also contains Iron which helps to keep.
So that is going to wrap it up with this special food quinoa pongal recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
