Quinoa Ven Pongal

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Nutritional Info
  • 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

View full nutritional breakdown of Quinoa Ven Pongal calories by ingredient
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Number of Servings: 6


    * 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


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: 6

Recipe submitted by SparkPeople user ERMABOM.

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