Tuesday, December 28, 2010

Quinoa Pongal

I went to my Dear Uncle, Aunty's place in CA for Christmas Holidays. I have to tell few words about my uncle. He is a super duper healthy person and he inspires me in many aspects. Every day at 7:00 AM he makes vegetable+fruit smoothies and gives it to all of us.
Quinao is his latest favorite and he used it left & right in almost all the dishes. To my surprise he made Pongal and my Maami made Walnut Chutney for breakfast.  Needless to say, it was yummy and I thoroughly enjoyed it.
Quinao is rich in high protein than any other grain and has more fiber too. There is no hard & fast rules to use Quinao, juz use it in all of rice dishes instead of rice to avoid excess carbs & sugar. Even I grinded it with my multi-grain 'Adai'.                            
Quinao needs to be washed 2 or 3 times by rubbing the seeds together before cooking.                              
Quinao---------------------> 1 cup
Moong dhal---------------> ½  cup
Black Pepper--------------> 1 tsp
Cumin Seeds--------------> ½ tsp
Mustard seeds------------> ½ tsp

·         Pressure Cook Quinao & Moong Dhal + Salt with 3.5 cups of water                          
·         Dry roast Black Pepper and Crush them                
·         Do the seasoning with mustard seeds, jeera & curry leaves.                       
·         Pour the seasoning over Quinao & add the Black Pepper- Jeera mixture                               
·         Serve with Walnut Chutney                       
ü  For more crunchy texture, dry roast Quinoa before cooking.      
ü  1:2 is the ratio for cooking Quinoa

1 comment:

  1. Hi Priya, I made the quinoa pongal couple of days back and we all enjoyed it. I wouldn't have thought of using quinoa like so but for your blog!

    Will have to make your walnut chutney some other time though...