A big bowl of Quinoa Pongal is pure comfort food. This South Indian breakfast dish has quinoa, ginger, black peppercorns, and moong dal. You can make it using a pressure cooker, stovetop, or Instant Pot.
Quinoa Pongal is comforting and filling. It is also so much easier to prepare and cook.
There are no fussy methods or long-listed ingredients. The recipe is simple, and the taste is more enjoyable than you think(like this potato curry).
Quinoa Pongal is a modern twist on the traditional South Indian Pongal, substituting quinoa for rice. This fusion was successful, and I pat myself on the back.
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Why You'll Love This Recipe
⭐️Easy to make, with simple ingredients and a delightful taste.
⭐️It's a quick, satisfying meal for busy mornings, perfect for packing lunch, or dinner.
⭐️It maintains its creamy texture even at room temperature(unlike the classic version).
Ingredients
- Quinoa: Check whether the quinoa package says 'it's washed' or 'rinsed'; if not, wash 4-5 times or until the water is clear, as unrinsed quinoa can taste slightly bitter.
- Moong dal: Also called petite yellow lentils or 'pasiparuppu' in Tamil, it is responsible for its creamy texture and rich flavor. I prefer ⅓ cup of quinoa for its luscious and silky character, but ¼th cup proportional will also be correspondingly good.
- Black peppercorns and cumin seeds are very flavorful and must-add ingredients.
- Ghee: I combined cooking oil and ghee, but you can use all ghee for a richer flavor.
- Ginger: I strongly suggest using it without skipping. Peel the skin.
- Asafoetida: A unique ingredient found only in Indian stores in solid and powder form. You can skip it if it's not available.
- Green chili: You can deseed them before lowering the heat. Thai chilies work well, too.
- Curry Leaves: This quinoa pongal recipe calls for a sprig of 8-10 leaves, which would be perfect.
How To Make Quinoa Pongal
- Set the Instant Pot to sauté mode. Heat cooking oil and ghee, then add black peppercorns, cumin seeds, asafoetida, crushed ginger, curry leaves, and green chili. Stir continuously until the cumin seeds splutter.
- Add rinsed quinoa, moong dal, and salt.
- Stir in water. Set the Instant Pot to pressure cook for 12 minutes. Let it sit for another 10 minutes for natural pressure release.
- Open the lid and gently mash the mixture until well combined. Serve hot.
The Leftovers
- Refrigerator: Transfer the leftover quinoa pongal to an airtight container and store them in the fridge for 3 to 4 days.
- Freezer: If you plan to use it beyond two days, you can freeze it in freezer-safe containers for about three months.
- To defrost: Place them in the refrigerator for about eight hours or overnight. Alternatively, you can quickly defrost them in the microwave for 2-3 minutes, stirring in between.
- To Reheat: I find reheating over the microwave preserves the freshness and flavors of quinoa Pongal. Transfer the chilled quinoa pongal to the microwave bowl and cover it with a damp kitchen cloth. Microwave for 1-2 minutes or until heated thoroughly, stirring in between.
Best To Serve With
- Quinoa Pongal is creamy and hot. Therefore, the best companion would be other spicy side dishes.
- Traditionally, the best pairs are Sambar and coconut chutney.
- Pickles(like this lemon pickle) and raita are great condiments to serve with.
FAQ
First, these two words are separate terms. The word 'quinoa' refers to a popular grain(check this popped quinoa). 'Pongal' is a South Indian delicacy, a hot, spicy rice dish with black peppercorns, cumin seeds, and ginger.
It tastes creamy and mildly spiced, with a comforting savory flavor. The combination of quinoa and lentils gives it a smooth texture, while the black peppercorns, ginger, and green chili add a subtle, rich kick—loved by everyone!
Ghee is the one ingredient in this recipe that makes it non-vegan. You can swap ghee for any neutral-flavored cooking oil to make it vegan.
Traditionally, vegetables are not added to this Pongal; however, you can customize it by adding diced carrots, peas, potatoes, cauliflower, green beans, and more.
Yes, absolutely! You can follow all the recipes, but instead of using the Instant Pot, use a pan over medium heat. Make the seasoning, add quinoa, dal, and salt with a quarter cup of extra water, and bring to a boil. Then cover with a lid, and cook for 20-25 minutes in low heat. Mash gently before serving hot.
More Recipes To Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know your thoughts in the 📝 comments section below the recipe.
📖 Recipe
Quinoa Pongal Recipe
Ingredients
- 1 cup quinoa
- ⅓ cup moong dal
- 1 inch ginger
- 2 tablespoon vegetable oil
- 1 tablespoon ghee
- 1 tablespoon whole black pepper
- ¾ teaspoon cumin seeds
- ¼ teaspoon asafoetida
- 8 curry leaves
- 3 green chili silted
- 2.5 cup water
- 1 teaspoon salt or as required
Instructions
For prepping
- Wash and rinse quinoa and moong dal multiple times until clear water is seen.
- Peel the ginger and crush gently.
For cooking
- Set the Instant pot to saute mode.
- Stir in cooking oil, ghee, black peppercorn, cumin seeds, asafoetida, crushed ginger, curry leaves, green chili.
- Stir continuously until the cumin seeds splutter.
- Combine water, quinoa, moong dal, and salt.
- Cook by setting the timer for 12 minutes.
- Leave for another 10 minutes until the pressure release naturally.
- Open the lid, and gently mash until all the ingredients merge together.
- And serve hot.
Arch says
Followed the recipe to the tee and was rewarded with creamy healthy delicious Pongal. Family absolutely loved it. I finally finished a bag of quinoa that was sitting in my pantry forever. We are getting more now. Thank you for including salt quantity.
Sujatha Muralidhar says
Thank you! So glad your family loved the Pongal! Happy to hear the quinoa was put to good use.
Beth says
Creamy deliciousness. It turned out perfectly. Thanks for a delicious recipe!
Anjali says
This was such a warming and comforting meal! My kids gobbled it up too!