A good gluten-free pongal :-) Yes...its Quinoa Pongal!!! A very good source of protein, iron and fiber. A different healthy pongal recipe which contains almost twice as much fiber as most other grains. I have posted Quinoa Adai & Quinoa Upma and it was too good. Today I want to make some different pongal with some millets and suddenly I remembered that I have quinoa in my pantry. It's a very quick decision and I immediately started making this. I had no clue how it will be tasted!!! But trust me, you can't say that this pongal is from Quinoa and it was delicious. It was yummy to the core! :-) Kids just loved it and my hubby too :-) Quinoa is one of the most protein rich foods we can eat and nowadays there are so many eating this quinoa instead rice. It is very good for diet. Try this different and delicious yummy one for this year 2015 pongal :-)
VIDEO
INGREDIENTS:
For Sweet / Sakkarai pongal:
Quinoa - 1 cup
Moongdhal - 1/4 cup
Ghee - 3 tsp
Cashews - 8 to 9
Jaggery - 1 cup (Or as needed)
Cardamom powder - a pinch
HOW TO MAKE:
Dry roast moongdhal. Wash and rinse well the quinoa. Pressure cook moongdhal and quinoa together with 4 cups of water. Allow 4 to 5 whistles. Once the steam released mash well and keep aside.
In a pan / kadai add jaggery with 1/4 cup of water. Let the jaggery dissolve in the water and then add the cooked quinoa and moongdhal mixture.
Mix well with spatula and keep it in a medium flame. Stir well without any lumps. Sprinkle cardamom powder and mix well. Meanwhile heat ghee in a separate kadai / pan and fry the cashews. Pour the fried cashews in the pongal. Mix well and turn off the stove.
INGREDIENTS:
Quinoa - 1 cup
Moongdhal - 1/4 cup
Pepper - 1 tsp
Jeera - 2 tsp
Cashews - 8 to 9
Ghee - 3 tsp
Salt - as needed
HOW TO MAKE:
Follow the same steps upto pressure cook the quinoa and moongdhal as above shown in the sakkarai pongal.
Once the steam released mash well the quinoa and moongdhal mixture. Heat ghee in a kadai / pan and add pepper, jeera and cashews. Fry well until it turn into golden brown. Pour the seasoning in the quinoa and moongdhal mixture. Add needed salt and mix well with the seasoning.
TIPS:
Pressure cook quinoa and moongdhal for both sakkarai pongal and ven pongal. Take two portions for making the same. It will save time instead keeping two times pressure cooking. I did the same and just for blogging I used the pic two times.
For ven pongal, adding grated ginger and curry leaves will give extra flavour.
Raisins can be added in sakkarai pongal.
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