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Quinoa Pongal

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Quinoa Pongal

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Quinoa is a grain very high in protein and fiber. It
can be substituted in most of the dishes where rice is used. There is a nice
crunch to the dishes prepared with Quinoa. I had to cook and blog about a Tamizh
recipe for the letter Q and what else could I think of.:)

INGREDIENTS
Quinoa
1cup
Green
gram dal
1/3cup
Water
3cup
Milk
1cup
Ghee
3tbsp
Cumin
seeds
1tsp
Pepper
2tsp
Curry
leaves
few
Asafoetida
1/4tsp
Ginger
few small pieces
Salt
To taste
 
PREPARATION
Mix Quinoa and dal and wash well
Transfer this to a cooker together with milk, water,
ginger and cook upto 4 whistles
When the pressure subsides, open the lid and
slightly mash it
Add salt and continue to cook in a low flame for 2-3
minutes
Meanwhile heat heat in a kadai, add crushed pepper,
cumin, asafoetida and curry leaves
Pour this into the prepared pongal
Mix well.
Switch off the fire

 

Let it cool a little, then transfer this to a hot
case with coconut chutney
Day 17 

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