Tuesday, May 26, 2015

Quinoa Pongal


Masoor Dhal - 1/2 cup
Moong Dhal - 1/2 cup
Quinoa - 1/4 cup
Ghee - 1/4 cup
Cumin Seeds - 2 tsp
Black Pepper - 1 tsp
Dry Red Chilly - 4 nos
Cashews - 2 tbsp
Curry Leaf - 1 sprig
Frozen Peas - 1/4 cup
Spinach - 1 cup
Salt - as needed
Turmeric Pd - 1 tsp
Hing - a pinch


1.Place Dhal and Quinoa with 3 1/2 cups water along with peas and spinach with turmeric and hing and pressure cook it for 6 whistles.
Let it release its steam on its own and open cooker and give a good stir.

2.In a pan add ghee and once its hot add cumin seeds , pepper and dry red chilly ,once its sauteed add cashews and roast it on medium flame till its golden brown and transfer it to the cooked dal and quinoa and mix well.

3.Serve hot.

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