Quinoa Ven Pongal | Quinoa Khara Pongal recipe with step by step pictures and instructions. Quinoa Ven Pongal is healthy variation of ven pongal made with quinoa. It is one of the healthy and nutritious breakfast recipe. Enjoy it with sambar and chutney. Quinoa belongs to the family of pseudo cereals. It is rich in proteins, fiber and minerals. It is gluten free and can be substituted for rice.
Similar to other millets, I like to use it for idli, dosa, pongal or some kind of variety rice rather than cooking them separately. Method of preparation is similar to normal Ven Pongal made with rice. This is my contribution to A to Z Recipe Challenge facebook group where we need to post recipes using ingredients starting in alphabetical order. Letter for this month is Q and I choose Q for Quinoa and made this quinoa khara pongal.
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Serves 2
Quinoa Ven Pongal is healthy variation of ven pongal made with quinoa
5 minPrep Time
15 minCook Time
20 minTotal Time
Save Recipe5 based on 9 review(s)
Ingredients
- Quinoa 1/2 cup
- Moong dal 1/4 cup
- Ghee 1-2 tbsp
- Turmeric powder 1/4 tsp optional
- Cashews 5-6 optional
- Green chilli 1
- Cumin 1 tsp
- Pepper powder 1/2 tsp
- Curry leaves handful
- Hing 1/4 tsp
- Ginger 1 tsp finely chopped
- Water 2 cup
Instructions
- Wash and soak quinoa and moong dal for 15 minutes.
- Heat ghee in pressure cooker and fry the cumin, ginger, green chilli and cashews.
- Once it browns, add the water and allow it to boil.
- Add salt, turmeric powder and pepper powder to it.
- Once it boils, add the quinoa and moong dal
- Pressure cook for 1 whistle in medium and 10 minutes in low flame.
- Once the pressure release open the cooker.
- Delicious healthy Quinoa Ven Pongal is ready.
- Serve it with chutney or sambar.
Notes
You can dry roast moong dal and use it.
You can cook quinoa and dal separately and add the tempering in the end too.
To save time I directly made in one pot.
Use whole pepper or crushed pepper instead of pepper powder. Since kids will pick I always add pepper powder.
Use some extra ghee when serving for guests.
You can add some hot water to adjust consistency if it is too dry after opening the cooker. I didn't use any extra water. You can use combination of oil and ghee or only ghee.
Adding turmeric powder is optional
Calories
Fat
Carbs
Protein
How to make Quinoa Ven Pongal with step by step pictures
Wash and soak quinoa and moong dal for 15 minutes.
Heat ghee in pressure cooker and fry the cumin, ginger, green chilli and cashews.
Once it browns, add the water and allow it to boil. Add salt, turmeric powder and pepper powder to it.
Once it boils, add the quinoa and moong dal.
Pressure cook for 1 whistle in medium and 10 minutes in low flame. Once the pressure release open the cooker.
Delicious healthy Quinoa Ven Pongal is ready. Serve it with chutney or sambar.
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