If you are looking for a quick whole meal there is nothing like kichidi (kedgree) or pongal (porridge)!! Both are very similar savoury complete meals that combine and cook together lentils and rice often with a medley of vegetables and spices. When I was growing up, kichidi was a favourite meal at least once a week. Pongal is something I was introduced in my college days over shared tiffins!!
I make regular pongal at home every so often, but I also make it using a variety of grain. My favourite is oats pongal and dalia pongal. In fact the latter is loved by everyone here! Today I am posting Quinoa Pongal, which I started making after being introduced to Quinoa about four years back!! This recipe is a particular favourite as it has loads of kale and peas which enhance not only its taste but also its nutritive value.
More Quinoa Recipes @ Annarasa:
Cumin Seasoned Warm Quinoa Salad with Broccolette, Carrots, and Kale
Quinoa Rajma Pulao | Quinoa Pilaf with Red Kidney Beans and Poblano Peppers
Jeweled Quinoa Pilaf with Pepitas and Cranberries
1 cup quinoa
1/2 cup split moong daal (Split and polished Mung Bean)
2 cup kale, packed
1/2 cup green peas
1 tbsp grated ginger
1 green chili, chopped fine
7-8 kari patta (curry leaves)
1/4 tsp haldi (turmeric powder)
Salt to taste
1 saboot lal mirch (red chili)
8 -10 saboot kali mirch (whole black peppercorn)
1/2 tsp zeera (cumin seeds)
1/2 tsp rai (mustard seeds)
1 tbsp ghee
1/8 tsp hing (asafoetida)
- Pressure cook the moong dal with the turmeric powder in a cup of water. Turn off the heat and let the pressure come down on its own.
- Add the quinoa to the cooked dal with another cup of water and bring to a boil. Reduce heat and allow the quinoa to cook in the dal on a medium heat. Stir occasionally and add a half cup of water if the mix begins to thicken too much.
- Once cooked and mushy, remove the cooker from the heat and set aside.
- Heat the ghee in a large frying pan. Add the mustard seeds, once they begin to pop, add the cumin and the hing. Next throw in the curry leaves, the black peppercorns, the ginger, and the chilies.
- Add the kale and fry with the above mix for a couple of minutes. Now add the peas with a half cup of water - cook this mix until the water had been absorbed.
- Add the cooked moong dal and quinoa with salt to taste to this and stir to ensure that all the ingredients are well mixed.
- Cook open stirring occasionally until the mix resembles a soft porridge.
- Remove from heat and enjoy hot with coconut chutney and yogurt.
Good to Know
- If you use frozen kale, one cup should suffice for this recipe.
- You could pressure cook the quinoa and dal together - if you do so add the water accordingly. I avoid doing this as I find that the quinoa tends to block the pressure vents of the pressure cooker.
- Traditionally pongal is made with lashings of ghee which is what gives it its taste and aroma. I have used only one tablespoon, however do adjust amount according to taste.
Like this recipe. Tried it. Leave me a comment:)
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