Ingredients

• 1 cup - Quinoa
• 1/2 cup - Split Moong dal
• 1/4 tsp - Asafoetida powder
• 1 tsp - Grated ginger
• 1/4 cup - Ghee or Oil
• 1/2 tsp - Cumin seeds
• 10-15 - Peppercorns
• 10 - Cashew nuts
• Salt - to taste
• A few Curry leaves

How to Make Quinoa Khara Pongal

• Wash together the quinoa and moong dal. Pressure cook them with three cups of water, ginger, asafoetida powder and salt. Cook up to 3 whistles.
• Meanwhile, heat the ghee or oil. Fry the cumin seeds, peppercorns, cashew nuts and curry leaves until they turn brown.
• Once the pressure is released, add the tempered spices and cashews directly to the pressure cooker.
• Toss them well until everything is well mixed.
• Serve hot with sambar or coconut chutney.
• Recipe courtesy: Priya Easy N Tasty Recipe