Quinoa Kara POngal is a healthy, mildly spicy Pongal dish made by cooking quinoa and lentils and seasoning them with ghee and spices. Quinoa Kara Pongal is very filling and keeps your hunger intact for a long time. How to make Quinoa Kara Pongal is presented in this post with step-by-step pictures.
Easy Quinoa Vein POngle Cooked quinoa and lentils are mashed together then tempered with cumin, black pepper, curry leaves, cashew nuts and a dose of ghee. It is prepared in most of the South Indian homes. Ven Pongal As a part of breakfast at least once a month, we usually make it with rice or millet, for a change try it with quinoa, I would say it is a perfect option. Make it and let me know how you like it.
More Quinoa Recipes Here
If you have any further questions about this Quinoa Kara Pongal Mail me at sharmispassions@gmail.com. Also, follow me Instagram, Facebook, pinterest ,youtube And Twitter .
tried this Quinoa Kara Pongal ? Do let me know how you liked it. Tag us @sharmispassions on Instagram and hash tag #sharmispassions.
📖 Recipe Card
Quinoa Kara Pongal Recipe
Quinoa Kara Pongal is a healthy, mildly spicy Pongal dish made by cooking quinoa and lentils and tossing them with ghee and spices. Quinoa Kara Pongal is very filling and keeps your hunger intact for a long time. How to make Quinoa Kara Pongal is presented in this post with step-by-step pictures.
Material
- ¼ cup Quinoa
- 2 tablespoon Bean lentil
- 1 cup Water
- Salt to taste
To get angry:
- 1 tablespoon Ghee
- 1 small spoon Oil
- ¼ small spoon Cumin
- ¼ small spoon pepper corns
- A small twig Curry leaf
- 1 Small Green chilly
- 5 open school Cashew broken
Instruction
-
First of all, wash the quinoa and keep it aside.
-
– Dry roast the lentils until they turn golden, then add quinoa to it. Add water.
-
Cover and cook on low flame until soft. The tails should come out of the quinoa indicating it is fully cooked. Mash it well. If it is too dry add some warm water.
-
Add ghee + oil in a pan, then add tempering, finally add cashew nuts and fry till golden.
-
Add the tadka to the pongal along with the required salt. Mix well and serve Quinoa Kara Pongal hot.
nutrition Facts
Quinoa Kara Pongal Recipe
Quantity per serving (125 grams)
calories 236
Calories from Fat 108
% daily value*
thick 12 grams18%
saturated fat 5 grams31%
Trans Fat 0.01 grams
polyunsaturated fat 2g
Monounsaturated Fat 4 g
cholesterol 19mg6%
sodium 87 mg4%
potassium 148 mg4%
carbohydrates 25 grams8%
fiber 4g17%
sugar 1 gram1%
protein 7 grams14%
Vitamin A 38IU1%
vitamin C 3mg4%
calcium 25 mg3%
Iron 2mg11%
*Percent Daily Values are based on a 2000 calorie diet.
how to make Quinoa Kara POngal
- First of all, wash the quinoa and keep it aside. Dry roast the lentils until golden, then add quinoa. Add water.
- Cover and cook on low flame until soft. The tails should come out of the quinoa indicating it is fully cooked. Mash it well. If it is too dry then add some hot water to it.
- Add ghee + oil in a pan, then add tempering, finally add cashew nuts and fry till golden. Add the tadka to the pongal along with the required salt. Mix well and serve hot.
Serve hot with a drizzle of ghee!
Hot Quinoa Kara Pongal is ready!
