Quinoa Pongal


I have been reading a lot about the goodness of the grain quinoa. It is a complete protein source, a good source of fiber, and also has the ability to lower total cholesterol and help maintain levels of HDL cholesterol. Well, all this tempted me to try out a nice recipe using quinoa. Tomorrow, being Aadi Velli, I wanted to try out quinoa pongal. I was inspired to try this after reading some recipe ideas using quinoa from the facebook group Epicurean Delights. I followed my grandmother’s recipe for pongal, and just replaced the rice with quinoa. The pongal tasted yummy just like the regular pongal. I served it with freshly made red bell pepper thokku (The recipe will follow soon in my next blog 🙂 ) I also plan to try quinoa sharkara pongal, if it turns out good, it might be my next blog entry 🙂


  • 1 cup quinoa
  • 1/4 cup moong dal
  • 2 tsp oil or ghee ( Ghee would give you a nice flavor and taste, but if you can also use oil)
  • 4 cups water
  • For garnishing
    • 1 tsp roasted and powdered cumin seeds
    • 3/4 tsp roasted and powdered pepper
    • 1 inch ginger piece, finely chopped
    • 1 green chilly finely chopped
    • 1 tbsp cashewnuts
    • A few curry leaves


Quinoa can give a bitter taste if its not cooked in a proper way, I followed the instructions below to cook the quinoa: http://www.thekitchn.com/how-to-cook-quinoa-63344

  • Place quinoa in a fine mesh strainer and rub and rinse it for at least 2 minutes under running water. Drain and keep aside
  • Roast the drained quinoa in oil or ghee for a few minutes
  • Roast the moong dal in oil or ghee until you get a nice aroma and the dal turns slightly red
  • Add the roasted quinoa, moong dal and 4 cups of water in a pressure cooker and cook for at least 3-4 whistles
  • Roast cumin seeds, pepper and powder them coarsely
  • Heat oil or ghee in a pan and fry the cashew-nuts, powdered jeera and pepper
  • Once the cashew-nuts turn brown, add the curry leaves, green chilly and ginger and remove quickly from the flame after a few seconds
  • Add this mixture to the quinoa, moong dal mixture and serve hot 🙂




4 thoughts on “Quinoa Pongal

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