Now days we are forgetting to use these
nutrients in our food. In our south Indian foods rice play a main role without
that my day won’t complete. When coming to calorie count its more, started to
add other grains and lentils. Tasted quinoa in one of my friends place, tried
venpongal with this came out well.
Ingredients:
Thinai (Quinoa)
|
1 cup
|
Moong dal
|
1/2 cup
|
Cumin seeds
|
1 tsp
|
Pepper seeds
|
1 tsp
|
Green chili chopped
|
1 tsp
|
Ginger chopped
|
1 tsp
|
Cashew nut
|
1 Tbsp
|
Ghee
|
2 Tbsp
|
Curry leaves chopped
|
few
|
Milk
|
¼ cup
|
Salt
|
Directions:
- Dry roast moong dal until nice aroma comes.
- Heat ghee in a pan splutters cumin seeds and pepper. Add this to quinoa and moong dal with salt, pressure cook with 2 cup of water up to 3 whistles.
- Once pressure is released open and add milk and give a stir. In another pan heat ghee fry cashew nut, green chili, curry leaves and ginger. Add this mixture to pongal and mix well.
- Serve hot with sambar, chutney.
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5 comments:
manju pongal in advance.healthy pongal.
Thanks Ramya
You have many good recipes,happy to follow u,when u get time visit mine, will be glad if u follow back.
http://babiscooking.blogspot.in/
Hi..
Nice recipes using the millets. doubt is which to use the husked one or without the husk...this thinai and kambu and all...both varieties i have seen.
Hi Deepa
I used without husk. I haven't seen husked ones here.
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