We landed this morning from a whirlwind work-cum-getaway trip down south. Walked into a home with limited provisions and a southern hangover that was difficult to ignore while planning what to cook for brunch – we were very hungry. Husband got some eggs and I had almost promised him egg hakka noodles except by the time I got down to cooking I had changed my mind and thought of healthier options. Put back the gluten-laden noodles, took out the quinoa and replaced the rice in a pongal recipe with the grains and loaded it with veggies. There was ghee involved so noone complained. Here’s the quick fix recipe I used:

Ingredients:

Quinoa: 1 cup

Split moong dal: 1/2 cup

Assorted veggies (carrots, long beans): 1 cup

Black peppercorns: 8-10 nos

Ghee: 1 tbsp

Curry leaves: 8-10 nos

Cumin: 1 tsp

Mustard seeds: 1 tsp

Salt to taste

Method:

Add a bit of ghee in a cooker. Add vegetables, stir fry for a minute. Add the dry split moong daal, stir around till it gives out a roasted aroma, add the quinoa, season, add 3-4 cups of water and cook on pressure for about 10 mins(3 whistles on medium flame). Temper with ghee, mustard, cumin, peppercorn and curry leaves.

Serve piping hot with pickle. I served it with masala fried eggs.