Indian

Quinoa Ven Pongal is for Dinner.

Quinoa Ven Pongal takes several minutes to prepare.

Quinoa Ven Pongal takes several minutes to cook.

Quinoa Ven Pongal makes 6 servings.

The ingredients for Quinoa Ven Pongal are:

* Whole Grain Quinoa, 0.8 cup, uncooked
* Moong dal, .25 cup, uncooked
* 2 cups water
* Butter - Ghee, 3 tsp
* Cashew Nuts, raw, 2 tbsp
* Canola Oil, 2 tbsp
* Cumin seed, 1 tspn
* Whole black peppercorns, 1 tspn
* Ginger, minced, 1 tspn
* Curry leaves, 5-10
* Asafoetida, 1/4 tspn
* Salt to taste

Here is how you make Quinoa Ven Pongal:

Toast moong dal w/o oil till nicely toasted. Combine with quinoa and water. Cook in pressure cooker till done.Fry cashews in ghee and set aside.Heat oil, add cumin seed. After it is golden, add peppercorns, ginger, curry leaves and asafoetida. Fry for a few more seconds, then add salt and cooked dal/quinoa. Mix well and then add the cashew/ghee mixture. Stir well and serve.Number of Servings: 6Recipe submitted by SparkPeople user ERMABOM.

The nutritional information for Quinoa Ven Pongal is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 177.4

• Total Fat: 10.1 g
• Cholesterol: 5.5 mg
• Sodium: 28.3 mg
• Total Carbs: 18.3 g
• Dietary Fiber: 2.0 g
• Protein: 3.9 g

Quinoa Ven Pongal is Indian cuisine.

The dietary needs meet for Quinoa Ven Pongal is Vegetarian