Quinoa Pongal Recipe
Quinoa Pongal is made with quinoa, ginger, black peppercorns, and moong dal. You can make it with a pressure cooker, stovetop, or Instant Pot.
Servings: 4 people
Calories: 266kcal
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.
Video
Nutrition
Calories: 266kcal | Carbohydrates: 42g | Protein: 11g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 10mg | Sodium: 710mg | Potassium: 274mg | Fiber: 6g | Sugar: 2g | Vitamin A: 128IU | Vitamin C: 44mg | Calcium: 51mg | Iron: 3mg
