Quinoa And Foxtail Millet Pongal Recipe

Cooking Directions

• STEP 1.Wash and soak quinoa and foxtail millet for 30 minutes.
• STEP 2.In a pressure cooker, heat ghee and add cumin seeds, peppercorns, and curry leaves.
• STEP 3.Add chopped ginger, green chilies, and cashews. Saute until cashews turn golden brown.
• STEP 4.Add soaked quinoa, foxtail millet, and moong dal. Mix well.
• STEP 5.Add water, salt, and turmeric powder. Close the pressure cooker and cook for 3-4 whistles.
• STEP 6.Once the pressure releases, open the cooker and give the pongal a good mix.
• STEP 7.Serve hot with coconut chutney or sambar.

Cooking Tips

• You can add vegetables like carrots, peas, or beans to make the pongal more nutritious.
• Adjust the quantity of water according to your desired consistency.
• For a vegan version, replace ghee with coconut oil.

Storage and Serving

• Leftover pongal can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the pongal in a microwave or on the stovetop before serving.
• Serve the pongal hot with a side of coconut chutney or sambar.