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Blogging Marathon# 28: Week 4/ Day 2

Theme: BM Pairs

Dish: Quinoa Pongal from Suma’s Veggie Platter

For day 2 under “Cooking from BM members” theme, I’m paired with Suma @ Veggie Platter. Suma has been blogging for over 6 years and I’ve probably known her virtually for almost 5 years. Her blog is filled with ton of delicious Andhra, Karnataka and kid friendly recipes. I love the way she writes her recipes, she makes everything seem so easy even the most elaborate ones.

I’ve tried a lot of recipes from Veggie Platter in the past. Her onion-tomoato raita, tomato bhath have become our household favorites too.

Suma has some very innovative and delicious Quinoa dishes. I decided to make her quinoa pongal. I had some whole moong dal that I cooked for this recipe and I used that instead of regular moong dal. Here’s how I made the dish.

Print Recipe
Quinoa Pongal Yum
Quinoa Pongal
Course breakfast
Cuisine south indian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 1 cup Quinoa
  • ½ cup Moong dal - (I used whole moong dal, but regular moong dal can be used)
  • 1 tsp Cumin seeds
  • 1 Ginger " - piece, finely grated
  • 1 tbsp Cashews - (optional)
  • a few Curry leaves
  • ¼ tsp Pepper Ground
  • 2 Chilies Green
  • to taste Salt
Course breakfast
Cuisine south indian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 1 cup Quinoa
  • ½ cup Moong dal - (I used whole moong dal, but regular moong dal can be used)
  • 1 tsp Cumin seeds
  • 1 Ginger " - piece, finely grated
  • 1 tbsp Cashews - (optional)
  • a few Curry leaves
  • ¼ tsp Pepper Ground
  • 2 Chilies Green
  • to taste Salt
Quinoa Pongal
Instructions
  1. Rinse quinoa well to remove the saponins, the protective coating on the grains. If left on, it might cause the dish to taste bitter.
  2. Bring 2 cups of water and 1 cup of quinoa to boil in a medium saucepan. Lower the heat and simmer covered until cooked through, about 20 minutes.
  3. Cook moongdal until tender and mix with the quinoa. Add salt to taste.
  4. Alternately cook both quinoa and moong dal together in a pressure cooker or directly on the stove.
  5. Heat 1tbsp oil in a small saute pan; add cumin seeds and once they start to crackle, add green chilies, curry leaves, ginger, cashews and ground pepper. Cook until it starts to smell fragrant. Add the tempering to quinoa mixture, mix well and serve hot.
Recipe Notes

I served with a curry and chutney.

Lets check out what my fellow marathoners have cooked up today for BM# 28.

Sending this to Mireille's Mission Foods: Whole Grains event that was started by Pallavi & Sheelu.

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13 thoughts on “Quinoa Pongal”

  1. I also tried one of her quinoa dishes – this is another great way to transform quinoa!

  2. I also tried one of her quinoa dishes – this is another great way to transform quinoa!

  3. I am wondering why haven’t i tried anything with quinoa. .the dish looks so good …I still have to taste this product.

  4. The pictures are so tempting Pavani, I love suma’s recipes and her approach..so nice to see you recreating it..

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