Instant pot quinoa pongal, Instant pot Indian recipes

Quinoa pongal is a replica of classic South Indian breakfast ven pongal/ khara pongal prepared with quinoa (a healthy grain rich in protein and iron) and moong dal along with some tempering. This quick and easy to make healthy quinoa pongal can be made in jiffy using instant pot with right consistency and in a no messy manner. This pongal can be made in pressure cooker as well. Quinoa pongal tastes best with coconut chutney and sambar. I made the tempering in a small pan in stove, if you want the dish the completely to be in Instant pot first do the tempering , remove from Instant pot the add cook quinoa and dal or along with tempering cook quinoa and dal. So let’s get to the making!

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Instant pot quinoa pongal, Instant pot Indian recipes

2020-03-10 23:33:11

Serves 3

Prep Time

15 min

Cook Time

5 min

Total Time

20 min

Prep Time

15 min

Cook Time

5 min

Total Time

20 min

Ingredients

1. Quinoa – ½ cup
2. Moong dal – ¼ cup
3. Water – 1 ½ cups
4. Salt – to taste
5. Cumin seeds – ½ tsp
6. Peppercorn – 1 tsp
7. Curry leaves – a spring
8. Ginger / adrak – ¼ tsp (chopped)
9. Ghee – 2 tbsp

Note

* 1 cup = 235 ml

Instructions

In a bowl wash and soak quinoa and moong dal together for 15 minutes in 1 ½ cups of water.
After 15 minutes add add soaked moong dal, quinoa and salt along with water.
Put the lid and keep the valve to SEALING POSITION. Now press MANUAL/ PRESSURE COOK mode high. Cook for 2 minutes.
After 2 minutes do either natural release for 15 minutes or quick release by putting the valve to venting position which releases steam immediately. Make sure to keep your face far from it and side ways as a huge amount of pressure will be released. Now after the pressure is released open the lid and you will see perfectly cooked dal and quinoa. Mix well when hot as it will be mashed easily.
Now in a small pan add ghee, when it is hot enough add cashews, peppercorn, cumin seeds, chopped ginger and curry leaves. When aromatic add it to the the rice dal mixture in cooker. Mix well. Voila our hot and tasty quinoa ven pongal is ready to be served with sambar and coconut chutney!

By Sandhya Riyaz

Sandhya's recipes https://www.sandyathome.com/

How to make instant pot quinoa pongal with step by step images

In a bowl wash and soak quinoa and moong dal together for 15 minutes in 1 ½ cups of water.
After 15 minutes add add soaked moong dal, quinoa and salt along with water. Put the lid and keep the valve to SEALING POSITION. Now press MANUAL/ PRESSURE COOK mode high. Cook for 2 minutes. After 2 minutes do either natural release for 15 minutes or quick release by putting the valve to venting position which releases steam immediately. Make sure to keep your face far from it and side ways as a huge amount of pressure will be released. Now after the pressure is released open the lid and you will see perfectly cooked dal and quinoa. Mix well when hot as it will be mashed easily.
Now in a small pan add ghee, when it is hot enough add cashews, peppercorn, cumin seeds, chopped ginger and curry leaves. When aromatic add it to the the rice dal mixture in cooker. Mix well. Voila our hot and tasty quinoa ven pongal is ready to be served with sambar and coconut chutney!