Name: Quinoa Pongal recipe by Bethica Das at BetterButter
Prep time: 60 min
Cook time: 15 min
Total time: 75 min
Yield: 2
Ingredients: 1/2 quinoa, soaked for an hour; 1/2 cup split moong dal (green gram), soaked for an hour; 2 tbsp. oil; 1-2 whole dry red chilies; 1 tsp. mustard oil; 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; salt to taste; 1 tbsp. ghee; 1 tsp. coriander leaves, chopped

ABOUT Quinoa Pongal RECIPE

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 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.

Ingredients Serving: 2

1/2 quinoa, soaked for an hour
1/2 cup split moong dal (green gram), soaked for an hour
2 tbsp. oil
1-2 whole dry red chilies
1 tsp. mustard oil
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
salt to taste
1 tbsp. ghee
1 tsp. coriander leaves, chopped

Instructions

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 or snack.

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