Millet Quinoa Pongal

Millet Quinoa Pongal: Easy, very healthy and tasty breakfast or snack

Ingredients:

Barnyard millet rice – 1/2 cup
Organic Quinoa – 1/2 cup
Split green gram/Moong dal – 1 cup
Red onion – 1 small size, thinly sliced
Green chillies – 3 medium spice, slit
Dry red chillies – 3
Cashewnuts – 8, split
Mustard seeds – 1 tsp
Cumin seeds – 1.5 tsp
Pepper corns - 15
Turmeric powder – 1 tsp
Pepper powder – 1/4 tbsp
Garlic cloves – 4 big size, thinly sliced
Ginger garlic paste – 1.5 tsp
Dry coconut powder – 1 tbsp (optional)
Curry leaves – 2 sprigs
Coriander leaves – 1 small bunch, cut for garnish
Salt as per taste
Gingely Oil for tempering

Instructions:

Wash and rinse barnyard millet rice, organic quinoa and split green gram for 20 mins. Add sufficient water and pressure cook all the 3 ingredients together along with pepper corns. You may also add pepper corns while tempering if you do not prefer it to be cooked together with rice. Generally, we prefer pongal to be soft and so we add water little more than double the quantity of measurements used. In this case, for 2 cups of ingredients we took 4.5 cups of water.

In a thick bottomed kadai, add some oil and heat it. Once the oil is heated, add mustard seeds, cumin seeds and let it splutter.  Add cashew nuts and roast until they turn slightly brown. Now, add curry leaves, dry red chillies, slit green chillies, pepper corns (if not pre-cooked with rice), sliced garlic, red onions, ginger garlic paste and saute until onions turn translucent. Add turmeric powder, salt, cooked mixture of millet rice, quinoa and moong dal, and stir well. If required, you may add more water as per the consistency you prefer and stir well. Let it cook for a minute or 2. Once done, add dry coconut powder, coriander leaves, pepper powder and mix well. Serve hot. Delicious and super healthy millet quinoa pongal is ready! Enjoy this delicious, diabetic friendly breakfast or snack with family and friends :)