Venn Pongal is something that brings back fond memories of my childhood. Any chance my brother, Advaith & I get to eat Pongal, we would do complete justice to it. It was just amazing how we gobbled up so much.
Pongal was a standard breakfast for both of us whenever we travel. Our parents could blindly order a plate each.
There's something about Pongal. After all its just "paruppu sadam" but something makes it very special. Probably its all the ghee, curry leaves, pepper, ginger, that is added to make it flavorful. As I have become a little more conscious of what I eat, the best substitute for the normal venn pongal is the Quinoa venn pongal (Still makes me want to hit the bed right away). Absolutely delicious without the "Carbs."
Now I make it quite often since Arun likes it and we have this innate feeling that we are eating healthy :)
Quinoa Venn Pongal
Ingredients :
1. Quinoa - 1 cup (make sure its washed and cleaned)
2. Moong Dal/ Pasi Parupu - 1/2 cup
3. Whole Black Pepper/ Milagu - 2-3 tsp
4. Ginger - 1 inch piece cut into tiny pieces ~ 2-3 tsp
5. Ghee - 2 tsp
6. Curry leaves - for tempering & seasoning
7. Cumin seeds/ Jeera - 2 tsp
8. Salt- to taste
9. Water - 3.75 cups of water
Procedure :
In a pressure cooker, pour ghee and add the black pepper, cumin seeds, ginger & the curry leaves. Once the pepper starts spluttering, add the moong dal and saute for 1 min. Do not let it brown. Now add the quinoa and pour the water and add the required amount of salt. Let it cook for about 4 whistles.
Once it is done, mash the pongal and check salt.
Yummy Quinoa Venn Pongal is ready to be served.
PS. Advaith would add another Tsp of ghee on his plate. You can add ghee & black pepper powder to suit your taste buds.
Pongal was a standard breakfast for both of us whenever we travel. Our parents could blindly order a plate each.
There's something about Pongal. After all its just "paruppu sadam" but something makes it very special. Probably its all the ghee, curry leaves, pepper, ginger, that is added to make it flavorful. As I have become a little more conscious of what I eat, the best substitute for the normal venn pongal is the Quinoa venn pongal (Still makes me want to hit the bed right away). Absolutely delicious without the "Carbs."
Now I make it quite often since Arun likes it and we have this innate feeling that we are eating healthy :)
Quinoa Venn Pongal
Ingredients :
1. Quinoa - 1 cup (make sure its washed and cleaned)
2. Moong Dal/ Pasi Parupu - 1/2 cup
3. Whole Black Pepper/ Milagu - 2-3 tsp
4. Ginger - 1 inch piece cut into tiny pieces ~ 2-3 tsp
5. Ghee - 2 tsp
6. Curry leaves - for tempering & seasoning
7. Cumin seeds/ Jeera - 2 tsp
8. Salt- to taste
9. Water - 3.75 cups of water
Procedure :
In a pressure cooker, pour ghee and add the black pepper, cumin seeds, ginger & the curry leaves. Once the pepper starts spluttering, add the moong dal and saute for 1 min. Do not let it brown. Now add the quinoa and pour the water and add the required amount of salt. Let it cook for about 4 whistles.
Once it is done, mash the pongal and check salt.
Yummy Quinoa Venn Pongal is ready to be served.
PS. Advaith would add another Tsp of ghee on his plate. You can add ghee & black pepper powder to suit your taste buds.
