Name: Quinoa Pongal Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1/2 cup quinoa; 1/4 cup split yellow moong dal; 1/2 teaspoon turmeric; salt (to taste); 3 cups water (to cook & (extra 1/2 cup for adjusting consistency)); 2 tablespoons ghee; 8-10 cashew nuts; 1 teaspoon cumin seeds; 1/2 teaspoon crushed whole pepper; 2 green chilies; 1 teaspoon ginger (finely chopped); 1 stalk curry leaves; 1 pinch asafoetida (hing)

Quinoa Pongal is an easy, comforting, and one-pot healthy dish made by cooking quinoa with moong dal in an Instant Pot or stovetop pressure cooker, then tempered with cumin, pepper, curry leaves, ghee, and roasted cashews. It has a mild, soothing flavor with a soft texture and a delicious aroma from the spices.

Quinoa pongal served in a brown bowl with golden spoon on it.

I love the classic ven pongal and sweet pongal that we usually make during the Indian festival of Pongal. It's also a popular breakfast dish served in many South Indian restaurants, and I often make it at home too.

Today, I'm sharing a healthier twist on this classic, Quinoa Pongal, made using quinoa instead of rice in the stovetop pressure cooker. It super easy, comforting and nutritious. Ready in under 20 minutes and takes very less effort. I love eating with coriander coconut chutney, sambar and medu vada. You may also like my millet pongal recipe.

How to Make Quinoa Pongal in a Pressure Cooker

Add ½ cup of rinsed quinoa, ¼ cup moong dal, ½ teaspoon turmeric powder, salt, and 3 cups of water. Mix well. Close the lid and put the whistle weight on. Cook for 2-3 whistles on medium flame, and turn off the gas.

Step to cook quinoa and moong dal in the pressure cooker collage.

In a tempering pan, add 2 tablespoons of homemade ghee. Once it's hot, add a few cashew nuts. Saute for a minute or till the cashew nuts turn light golden.

Instant Pot Method: Follow the same steps as the stovetop pressure cooker, Pressure Cook on High for 6-8 minutes, followed by Natural Pressure Release.

Then add 1 teaspoon cumin (jeera seeds), and ½ teaspoon black pepper (whole or lightly crushed), and let the cumin seeds sizzle.

Next, add 2 green chilies (slightly lengthwise), 1 teaspoon ginger (finely chopped), 1 stalk of curry leaves, and 1 big pinch of asafetida. Sauté for another 30 seconds until the curry leaves become crisp.

Once the pressure has been released, open the lid. Add this tempering to the cooked moong dal-quinoa mixture. Mix everything well. Simmer for 1-2 minutes to allow the flavors to blend.

Note: If the pongal is thick, then add ½-1 cup of hot water and adjust the consistency.

Step to add the ghee tempering to the cooked quinoa pongal collage

Serve it hot with coconut chutney, vegetable sambar, and onion tomato raita.

Serving & Storage Suggestions

Serve it piping hot or warm with coconut chutney or instant pot vegetable sambar on the side.

Quinoa pongal stays good for 2 days when stored in the fridge. While reheating, add some water and heat till its soft.

Expert Tips

Serve Hot: Quinoa pongal tastes best when made fresh and eaten hot.
Roasting moong dal: I did not roast the moong dal in this recipe; you can roast it until it turns light golden brown and aromatic. This adds a nutty flavor to the dish.
Consistency: Pongal tends to thicken a little on cooling. So when you store the leftovers, reheat them in a microwave or on the stovetop (add hot water if required to adjust consistency) just before serving.

Variations

Vegetables: You can also add veggies like carrots, peas, and spinach to make it nutritious.
Vegan: Adding homemade ghee enhances the flavor of pongal, but for a vegan option, you can skip it and use any neutral cooking oil instead.
Other Grains: Use other grains like millet, rice, rava, or oats to make pongal using the same recipe.

More Indian Quinoa Recipes

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