Quinoa pongal - Quinoa is a highly nutritious grain, gluten free ,rich in fibre and amino acids.It is very light and has nutty flavour. I tried making pongal with quinoa and it came out well. Usually pongal is made with rice and Dal but you can substitute rice with millets or other grains.
Accompaniments :
Coconut chutney, sambar , pickle,thokku are the best accompaniments.
Key ingredients:
Quinoa - Take quinoa in a bowl. Add water. Rinse thoroughly.It is advisable to use a colander for rinsing, as quinoa grains are tiny and are light in weight.
Lentils - Moong dal is used.
Spices - Cumin seeds, pepper, grated ginger, hing are used.
Oils and fats - Cold pressed Sunflower oil and ghee is used. Any neutrally flavoured oil can be used. Ghee alone can also be used.
Herbs - Curry leaves are used.
Nuts - Cashews are used.
Method:
- Soak quinoa for 30 minutes.
- Pressure cook quinoa and Dal.
- Season oil and ghee with spices, nuts and herbs.
- Pour seasoning over pongal
Variations:
You can add vegetables of your choice and make it as a khichdi. Cook veggies separately and add them before the seasoning. Add little garam masala for enhanced taste and flavour.
Substitutions:
You can use millets in the place of quinoa.
Pre-preparation:
Take 1 cup of quinoa in a bowl. Add 2.5 cups of water. Soak for 30 minutes.
Recipe:
Total time taken: Soaking time 30 minutes+ Cooking time 25 minutes = 55 minutes.
No. of Servings - 4
Ingredients:
Quinoa - 1 cup
Moong dal - 1/2 cup
Water - 3.5 cups
Jeera - 1 tsp
Ginger 1/2 "
Salt to taste
Tempering:
Ghee+ oil - 2 tbsp
Curry leaves - 1 sprig
Asafoetida/hing - a pinch
Pepper - 1 tsp
Cashews - 10
Directions:
1.Heat a vessel. Add Moong dal. Dry roast till it releases nice aroma.
2.Wash the Dal in running water.
2.Add the quinoa along with the water to the Moong dal.
3.Add 1 more cup of water.
4.Add salt, jeera.
5.Take a pressure pan. Fill 1/4 with water. Place the vessel which contains quinoa - Dal inside the pan. Close the vessel with an appropriate lid. Now, close the lid of the pressure pan.
6.Pressure cook for 2 whistles on high, and 2 whistles on low. Allow to cool down.
7.Now open the cooker. Take the inner vessel which contains the pongal outside.
8.Powder the pepper. Grate the ginger.
9.Heat a seasoning pan.Add oil + ghee. Add cashews,powdered pepper, grated ginger,curry leaves,hing. Saute till cashews become golden.
10.Pour it over the pongal.
Notes:
- Since quinoa is light weight it tends to rise up and stick to the inner part of the lid. This would block the vent of the lid and prevent steam from escaping. So it is always advisable to use an inner vessel with a lid.(I experienced it).
- You can use a tea filter while rinsing quinoa.
- Quinoa pongal does not require oil or ghee like the traditional rice pongal, so minimum is the key.
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