Quinoa Pongal(Ven Pongal)

On the occasion of Pongal this year I have cooked Quinoa Pongal(Ven Pongal) which is very light , flavorful and easy to digest.It is a very easy and yummy recipe that can be cooked in just 25 to 30 mins. You can have it for breakfast too.

We loved this healthy twist. Do try and i am sure you will love it too.

Recipe for Quinoa Pongal(Ven Pongal):

 

Ingredients:

1 Cup Quinoa

1 Cup Moong dal /Split Green Gram

10 Cashews

1 inch ginger, grated or paste or sliced or chopped

1 sprig curry leaves

1 tsp. Cumin / Jeera

Pinch of hing / Asafoetida

1 Tsp Coarsely crushed pepper corn

2 Tbsp Ghee

Method:
Dry roast dal till you can smell the roasted dal.Wash and cook dal and Quinoa with 2.5 cups water and salt in a Pressure Cooker upto 3 whistles.Once cooked mash the mixture lightly to get a creamy texture.
Heat a pan with ghee, add cashews and fry till golden, add cumin &  Coarsely crushed pepper corn ,allow them to splutter, add hing/ Asafoetida.
Add this to the Quinoa & dal mix and simmer for 5 to 7 mins. Switch Off the stove.
Serve with chutney or sambar.
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Enjoy!!!!!!

0 comments on “Quinoa Pongal(Ven Pongal)

  1. -

    Lovely adaptation of the traditional recipe. Sankranti Shubhaakaankshalu

  2. -

    I loved this very interesting twist that you have incorporated to the traditional Ven Pongal. It not only opens up the choice to people who would like to include newer grains into their diet, it also makes the dish very exciting. Also you have taken our Pongal and made it more international. People from the west and other countries where quinoa is popular would love to try this nutritious treat I am sure. I could dig into both the sweet and savoury bowls right now. Yummmy.

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