Quinoa Kara Pongal And Some More Pongal Recipes
Here is another healthy, low-carb pongal that I like very much. Quinoa blends very well with lentils and is my favorite grain whenever I am preparing dishes like kichadi, pongal, bisiblebath etc. To cut down the calories, instead of ghee I usually add low-fat butter like Smart Balance. It does not make a big difference in taste and this pongal goes well with coocnut chutney and sambar.
1. Quinoa, 1 cup, washed thoroughly.
2. Moong dhal, 1/2 cup, washed and cooked.
3. Finely chopped ginger, 1/2 tablespoon.
4. Broken cashews, 1/2 tablespoon.
5. Peppercorns, 1/2 tablespoon.
6. Cumin seeds, 1/2 teaspoon.
7. Curry leaves, a sprig.
9. Salt, as per taste.
10. Ghee or butter, 1 tablespoon.
Heat a pan with a tablespoon of oil. Add the broken cashews, peppercorns and cumin seeds and fry for a few seconds until the cashews are brown. Add the chopped ginger and curry leaves and fry for 2 more seconds. Add 3 cups of water along with the salt, quinoa, and cooked dhal and let everything come to a boil. Once it starts boiling, lower the flame and cook under low-to-moderate flame until the quinoa is cooked and the desired consistency is reached. Garnish with ghee or butter and serve hot with coconut chuntey and sambar.
Here are some more interesting low-carb and low-calorie pongal recipes from my kitchen:
Quinoa Sweet Pongal
Sugar-Free Sweet Pongal
Wheat Rava Vegetable Pongal
Little Millet/Saamai Pongal
Oats Keerai Pongal
Paripoorana Pongal or Thalitha Pongal with Wheat Rava
Cracked Wheat Rava Pongal
Cooking and trying out new recipes is my passion. I come from a family with where type 2 diabetes is very common and we have lost many loved one due to complications of this disease. This blog is my humble attempt to create low-carb and healthy dishes and well as healthy lifestyle tips suitable for diabetics. This blog is to prove that healthy, primarily diabetic-friendly foods, can be tasty as well. Kuhapriyai @ Gita