Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, quinoa pongal. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Quinoa Pongal is one of the most favored of current trending foods on earth. It is simple, it is fast, it tastes delicious. It is enjoyed by millions every day. Quinoa Pongal is something that I’ve loved my entire life. They are fine and they look wonderful.
How to Make Quinoa Foxtail Millet Pongal in Instant Pot Delicious vegan and nut-free and gluten-free spicy pongal or Khara pongal or ven pongal with quinoa and foxtail millet made in Instant Pot. This quinoa pongal with gotsu is a slightly healthier alternative to the classic pongal that is usually made on this festival with rice. Happy Pongal / Sankranti to all who celebrate!!
To begin with this particular recipe, we must first prepare a few ingredients. You can cook quinoa pongal using 14 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Quinoa Pongal:
- Take 1/2 cup quinoa, soaked for an hour
- Take 1/2 cup split moong dal (green gram), soaked for an hour
- Get 2 tbsp. oil
- Prepare 1-2 dry red chilies
- Prepare 1/2 tsp. mustard seeds
- Make ready pinch asafoetida
- Prepare 1 sprig curry leaves
- Prepare 1 tsp. grated ginger
- Make ready 8-10 whole peppercorns
- Prepare 1 tsp. split urad dal (black gram)
- Take 1-2 slit green chilies (opt)
- Take to taste salt
- Prepare 1 tbsp. ghee
- Take 1-2 tsp. coriander leaves, chopped
Pongal is a South-Indian breakfast traditionally made with rice and lentils. It is one of those breakfast that is of the savory type. For Pongal I wanted it to be much softer, so I cooked it a little longer. Mix the roasted moong daal with quinoa,add salt and turmeric.
Instructions to make Quinoa Pongal:
- Pressure cook the dal and quinoa in 2 cups water for 5-6 whistles. Add salt to taste and mash well. keep aside.
- Heat oil in a pan and temper with mustard seeds and dry red chilies. After it stops spluttering, add the asafoetida, curry leaves, urad dal, ginger, peppercorns and green chilies. Saute for a few seconds.
- Pour this tempering over the cooked pongal. Drizzle some ghee and garnish with coriander leaves. Serve as it is or with some idli podi, coconut chutney or pickle for a sumptuous breakfast.
Left-over Quinoa Pongal and Wheat-Flour Dough made todays cut for me to experiment in creating a delicacy for my dinner. Ven pongal recipe or video of khara pongal - a South Indian comfort food often made as a naivedyam to GODS during varalakshmi puja & navratri. Кино́а (лат. Chenopōdium quīnoa), или Квино́а, или Ки́нва (кечуа kinwa) — хлебная зерновая культура, относящаяся к псевдозерновым (англ. Pseudocereal), однолетнее растение, вид рода Марь (Chenopodium) семейства Амарантовые (Amaranthaceae). Try out some healthy snacking with these quinoa recipes.
So that is going to wrap this up with this special food quinoa pongal recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
