Quinoa Khara Pongal

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Sea salt baked hilsa , Keto Fish in Plantain Leaves , Keto Herby Lamb Roast, GRILLED COLD WATER SCALLOPS WITH ELLA BEER TOSSED WITH LINGUINI PASTA

Rate This Recipe

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

EXPLORE CATEGORIES