Quinoa Pongal - traditional breakfast or tiffin in South India.

Quinoa - 1 cup 

yellow moong dal - 1 cup

black pepper - 1tsp

ginger - chopped 2 tbsp

coconut - chopped 2 tbsp.

turmeric - 3/4 tsp

ghee - 4 tbsp.

cashew - 2 tbsp.

mustard - 1/2 tsp

cumin seeds - 1tsp

green chilies - 6 cut in half

curry leaves - 10 -15

Asafoetida / hing - 1/4 tsp

Salt - to taste

method:

1.Take a pressure cooker add washed rice, moong dal, black peppercorns, coconut, ginger, turmeric, salt and with 4 cups of water and cook for 4-5 whistles and switch and once pressure is gone open the lid and mix well and keep aside.

2.Now take ghee in a small pan add cashew, mustard seeds, cumin seeds, green chilies, curry leaves and asafoetida / hing and add this to moong dal and rice mixture and little water if needed and mix well and serve.