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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