Happy Pongal greetings to you all. I want to make this pongal bit healthy this time, so I used Quinoa. This is the 1st time I tried to substibute rice with Quinoa in sweet pongal and I was very curious to see the outcome. Without any compromization the output was amazing. Pongal got disappeared within few minutes from the bowl. Try this recipe it will be a sure win for you. Let get into the recipe now: Total time: 30 ~ 35 minutes Cooking: 30 ~ 35 minutesNo of serving: 4 ( below measurements gives approximately 1 lb/ /500g pongal)Source: www.sarasyummybites.com Ingredients: ½ cup quinoa / varagu arasi ¼ cup moong dhal ¾ cup ~ 1 cup jaggery as per taste 1 cup milk 1 cup of water + ¼ cup of water ½ tsp cardamom powder 2 tbsp ghee 1 tbsp broken cashews or as needed 1 tsp raisins Method: Wash moong dhal and quinoa in a pressure pan. Pour 1 cup of milk and 1 cup of water to the moong dhal quinoa mixture and pressure cook it for 2 whistle in medium heat or you an cook it in open pan till it become soft( same as how we cook rice) Open the pan after pressure drops and mash the mixture with spatula. In separate pan add jaggery and water to boil to 2 minutes. Remove the jaggery syrup and directly filter the syrup to cooked quinoa mixture. Mix well and cook it on the medium – low heat. Fry cashew and raisin in 2 tbsps ghee. When pongal mixture bubbles up, add Cardamon and fried cashews. Turn of the heat and transfer to serving bowl and serve..