Every South Indian home will definitely prepare khara pongal atleast once a week, pongal is prepared always with rice and moongdal, later we usually spice them with peppercorns,curryleaves,cumin seeds and cashew nuts fried in ghee or oil. Yesterday i felt very lazy to cook and prepared this easy breezy quinoa based khara pongal for our dinner. Obviously it takes very less time to get ready if you prepare them in pressure cooker. Khara pongal with quinoa turned out absolutely incredible and everyone at home truly enjoyed this nutritious and super filling semi solid dish. Give a twist to the usual rice and dal based pongal with quinoa,am damn sure you will definitely like this variation.Am sending this yummy pongal to Kalyani's Magic Mingle as she choosed moongdal and pepper as star ingredients for this month.
Meanwhile heat the ghee or oil, fry the cumin seeds, peppercorns,cashew nuts and curry leaves until they turn brown.
1cup Quinoa
1/2cup Split Moongdal
1/4tsp Asafoetida powder
1tsp Grated Ginger
1/4cup Ghee or Oil
1/2tsp Cumins seeds
10-15nos Peppercorns
10nos Cashew nuts
Salt
Few Curry leaves
Wash together the quinoa and moongdal together and take in pressure cooker with three cups of water, ginger,asafoetida powder and salt, cook upto 3hisses.
Meanwhile heat the ghee or oil, fry the cumin seeds, peppercorns,cashew nuts and curry leaves until they turn brown.
Once the pressure is released, add the tempered spices & cashews directly to the pressure cooker, toss them well until everything get well mixed.
Serve hot with sambar or coconut chutney.
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