Friday, November 4, 2016

Posted by Mala at 1:30:00 AM 1 comment

Now is the Fall Season, I decided to use this placemat, which is so apt. Pleasant days, chiller nights, and this dish turned out to be a comfort food.
 Quinoa, is the most protein-rich food we can eat, it is rich in fiber, contains iron, lysine, riboflavin, manganese and magnesium. This is the most suitable for people with gluten  intolerance. Has a low glycemic index, which controls blood sugar.Improves metabolic health, very high in anti oxidants, and may help us shed all the unwanted weight, and the last but not least incredible fact is, it is very easy to incorporate in our diet, very tasty, and I can very well say, it is the best food under planet.
Please check the other 3 varieties of Pongal posted so far:
1. Ven pongal
2. Rava pongal
3. Samba rava pongal (cracked wheat)


Whatever I enjoy, I feel like sharing with you all....here are the beautiful fall colors which were a feast to my eyes, during my morning walk!!! Enjoy this visual treat!!!


Ingredients
Quinoa - 2 cups
Split mung dhal - 1 cup
Water - 6 cups, to add first
Water - around 4-5 cups, to add later
Salt to taste
Green chillies - 1-2, slit
Pepper - 3 tsps
Jeera - 2-3 tsps
Curry leaves, handful
Ginger - 4 tsps, finely chopped
Ghee - 6 tbsps

Recipe Cuisine: Indo-western ; Category: Breakfast/lunch/dinner
Prep time: 10 mts; Cooking time: 20 mts

Serves 5-6

Quinoa and split mung dhal, along with slit green chillies, soaked for 1/2 hour

Pepper and Jeera pulsed to a coarse powder, curry leaves added to it


Soaked quinoa and dhal, pressure cooked for 4 whistles, picture shows the cooked mixture


Salt to taste added


Mashed well


In 2 tbsps ghee, season curry leaves and pepper jeera powder


Roast the cashews in 2 tbsps ghee, and keep aside



Add the pepper-jeera powder with curry leaves, seasoned  in ghee, to the pongal mixture, which has been made a little bit watery by adding some more hot water. This really becomes a  solid mass,  when it cools down. So,  incase you eat after awhile, add required amount of hot water, bring it to the right consistency


Mix well

In the remaining ghee, saute the chopped ginger well, keeping flames on the lowest, this way, the flavor of ginger is escalated, when  ginger gets nicely roasted in ghee


Roasted cashews and the ginger pieces added




Mix well and serve hot with tomato-onion gothsu


This post first appeared in www.malpatskitchen.com

Notes
*Millets can be used in the same way, if you do not get quinoa.
*This is a healthier pongal, when compared to our usual Ven pongal.






1 comments:

  1. Oh what a way to add more protein to your diet!! Very unique way of utilising quinoa.the color burst of fall puctures add to to the charm of the dish! Fab!!

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