- Place the quinoa and dal in a large bowl with water. Scrub well, Now soak this in enough fresh water. Leave aside for 1 hour. Drain the dal and quinoa. Transfer this to a 3-4 litre pressure pan. Add 4.5 cups of water + salt to the quinoa dal mix.Pressure cook for 6-8 minutes. Switch off the flame and allow cooker to cool. Meanwhile, prepare the tempering for the quinoa pongal. In a small pan, heat the ghee. Fry the cashew nuts until golden brown. Remove this into a small cup with a slotted spoon. In the same ghee, fry all the remaining ingredients until the cumin splutters and curry leaves crisp up. Open the cooker and using a ladle mash the quinoa dal mix to a smooth consistency. Transfer the fried cashews and prepared tempering over the pongal and stir to spread it uniformly. Serve hot or warm.
Quinoa pongal
#myrecipe
#FoodismSummerBonanza
By Sai Charan
Mar, 21st
469
Servings
2 persons
Cook Time
30 minutes
Ingredients
8
- 10
Ingredients
- Quinoa
- Ghee
- Water
- Salt
- Moong dal
- Cashew
- Pepper
- Cumin
- Ginger
- Curry leaves
Instructions
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