Quinoa Kara Pongal (Breakfast Series Recipe #4)

Quinoa is one of the twelve super grain that has an immense amount of goodness. It has twice the amount of protein when compared to rice and rich in Vitamin E that helps in anti-aging. In addition, it also has nine essential amino acids that are good for overall health. I have been using this super grain in our meals for quite some years and have experimented with it in Indian cuisine. One such is this QUINOA KARA PONGAL.  On a lazy weekend morning, sometimes our brunch turns out to be this. It is filling, healthy when compared to the carbs from the rice, and easy to put together. You can pair this Quinoa Pongal with chutney and sambar. Also, try this Aval Pongal from the website if you are interested. https://youtu.be/GUIpsWXWIro
Servings: 6 yield(s)
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Ingredients
  • 1 cup Quinoa
  • 1/3 cup Moong dal
  • 3.5 cup Water
  • 1 dash Salt
  • 0.5 tsp Turmeric Powder
  • 0.5 tsp Asafoetida Powder
    • Tempering Ingredients
  • 2.5 tbsp Ghee
  • 0.5 tsp Pepper Corns
  • 0.25 tsp Jeera Seeds
  • 1 tsp Chopped Ginger
  • 1 tsp Cashew Pieces
  • 1 stick Curry Leaves
Instructions
  1. Heat a pan and add 1/3 cup of moong dal. Dry roast until the raw smell goes off. Roast until they are golden brown in color.
  2. Switch off the flame once the dal is roasted. Add one cup of Quinoa to the dal and roast in that heat. Wash it with water thoroughly.
  3. In a pressure cooker add the Quinoa -dal mix. Add three cups of water, turmeric powder, salt, and a teaspoon of ghee. Let it boil.
  4. Once it is half cooked, close the pressure cooker and cook for four whistles.
  5. Once it is pressure-cooked, open the pressure cooker and mash it thoroughly with a ladle.
  6. Heat a pan and add two teaspoons of ghee. Once it melts, add peppercorns, followed by jeera, chopped ginger, curry leaves, and cashews. Roast them till they are a golden color.
  7. Switch off the flame and add half a teaspoon of asafoetida powder. Transfer the tempering to the cooked Pongal. Serve hot with chutney or sambar.
Recipe Notes

  • I have used the white variety of Quinoa in this recipe. You can also try it with black and brown quinoa. However, it might be a bit nutty and not mushy.
  • You can also add half a cup of hot water to make it mushy.
  • I have added whole pepper corns and Jeera to this pongal. You can also crush it and add to get a pepper flavored pongal.