Hello everybody, it is Louise, welcome to my recipe page. Today, we’re going to make a special dish, quinoa pongal. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Quinoa pongal is one of the most well liked of recent trending foods in the world. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. Quinoa pongal is something which I’ve loved my entire life. They are nice and they look fantastic.
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.
To get started with this particular recipe, we have to prepare a few components. You can cook quinoa pongal using 11 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Quinoa pongal:
- Make ready 1/2 cup quinoa
- Prepare 1/4 cup moong dal
- Make ready 3 tbsp ghee
- Prepare 1 tsp cumin seeds
- Make ready 1/2 tsp peppercorns
- Make ready 6 cashews
- Take 1 green chilli
- Get 1 inch ginger
- Make ready 1 strand curry leaves
- Make ready 1 tsp salt
- Prepare 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.
Instructions to make Quinoa pongal:
- Rinse quinoa and moong dal.
- Set the Instant pot in saute mode and add 1tbsp ghee. Roast the quinoa and moong dal for few minutes.
- Next add water and salt. Mix it well.
- 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.
- Now mix it. Ven Pongal has to soft and mushy.
- In a kadhai, add ghee. Then add cumin seeds, peppercorns, finely chopped green Chilli, chopped ginger, cashews. Finally, add curry leaves.
- Transfer this tempering to the Pongal along with some ghee.
- 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’s going to wrap it up with this exceptional food quinoa pongal recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
