Spicy Quinoa Pongal

1 and 1/2 Cups Quinoa
3/4 Cup Yellow Split Mung Beans

Wash Quinoa and Mung Bean together. Add them to pressure pan.

1/4 Tsp Turmeric Powder
2 Green Chilies, Slit
1 Tsp Ginger, Grated
Asafoetida
2 Tsp Salt
6 and 3/4 Cups Water (1:3 ratio)

Add Turmeric Powder, Slit Green Chilies, Grated Ginger, Asafoetida, Salt and Water.

Close the lid and pressure cook it for 9 whistles. Allow it to cool.

Open the cooker and mix it well. If there is extra water, don't drain it, if the pongal is loose, it will be good.

1 Tsp Coconut Oil / Ghee
1 Tsp Black Pepper Corn
1 Tsp Cumin Seeds

1/4 Cup Cashew Nuts

11 Curry Leaves

1 Green Chilies, Slit (Optional, add this only if you are adding Spinach to Pongal)
5 oz TJ Spinach Bag, finely Chopped (Optional)

1/2 Tsp Salt

In a hot pan, heat Oil / Ghee, add Black Pepper and Cumin Seeds, allow cumin Seeds to Splutter.

Add Cashew Nuts to the same pan and saute until the cashews become light brown.

Add Curry Leaves and Saute for few minutes.

Add Slit Green Chilies, Salt and mix.

Add Spinach, (add 1/4 Tsp of Salt, if you are adding Spinach) and saute until the spinach is cooked.

Pour the cooked Pongal into this. Mix well.

Taste Note: Tastes Awesome.

Yields:  71/2 Cups