Mixed Vegetable and Quinoa Pongal

INGREDIENTS

quinoa   1 cup
moong dal  1/2 cup
carrot chopped 3 tbsp
potato 1 small chopped fine
green peas 1/4 cup
salt to taste
cumin  1 tsp
peppercorns crushed  1/4 tsp
ginger paste  1 tsp
almonds/ cashews chopped as needed
hing little
curry leaves few

METHOD

Soak a cup of quinoa for an hour to remove its bitterness.

Drain out the water and then cook it with half a cup of moong dal till it becomes soft.

Keep it covered in the cooker itself.

In the meantime, boil a carrot, a potato and half a cup of green peas in water with a pinch of salt.

Once done, chop the potato and carrot into small pieces.

Sizzle a teaspoon of cumin seeds, peppercorn, ginger paste and grated almonds/cashews & curry leaves with a pinch of asafoetida in hot ghee in a pan.

Once it begins to crackle, add the quinoa mixture.

Add salt, turmeric and jeera powder and stir.

Add the chopped vegetables and stir.

Garnish with curry leaves and serve hot with coconut chutney.

Meanwhile, here are some of the chutneys that go well with these delicious salty pongals and the recipe to prepare them:

Tomato chutney: Blend two red tomatoes in a blender with green chillies to taste and a little salt and sugar. Now saute a few mustard seeds in a little oil and pour the tomato puree into it. Add a pinch of asafoetida and stir well. Remove from fire and serve with the dish.

Coconut chutney: Blend a cup of finely grated coconut and a spoon of roasted gram with a pinch of salt in a blender, with green chillies to taste. Saute a pinch of mustard seeds in ghee with some curry leaves and add to the coconut puree. Stir it well and serve with the pongals.

Onion chutney: Finely chop two onions and saute till light gold in a little ghee. Let it cool. Now blend it with a little water together with salt and green chillies to taste, along with some coriander leaves finely chopped.

Peanut chutney: Roast a cup of peanuts in a little oil in a pan. Allow it to cool. Then blend it well with a little salt and tamarind water till it forms a smooth paste. Add a little sugar to it if you want a slightly sweeter chutney to go with your salted pongals. Or grind with green chillies to taste.

Coriander and Mint Chutney: Wash a bunch of coriander and mint leaves. Now blend it together with a little water, a pinch of salt and sugar to taste, along with green chillies 1-2, lime juice 2 tsp, onion 2-3 tbsp.

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