Oats Pongal

 Ingredients: 

Ghee - 3 tbsp, split
Rolled oats - 1 cup
Moong Dal - 1/2 cup
Cashew nuts - 2 tbsp
Ginger - 1 inch, grated
Asafetida - 1/8 tsp
Whole black peppers - 1 tbsp, coarsely powdered
Cumin seeds - 1 tbsp - coarsely powdered 
Curry leaves - 6-8
Salt - to taste

Method: 

1. Cook the moong dal with 2.5 cups of water for 15 min. Once done, smash the dal
2. Roast the rolled oats in 1 tbsp of ghee in a heavy bottom pan for 2-3 min 
   
3. Add the roasted oats to the moong dal, add 3/4 cup of water and cook. Keep stirring continuously until the oats is cooked. 
4. Once the oats is cooked, add salt to taste. Cover the pan and simmer until seasoning is ready
5. For seasoning, heat the remaining ghee, add cashew nuts and roast until golden brown. Then add the powdered pepper, cumin, asafetida, and lastly the grated ginger and curry leaves. Stir well for a few seconds. 
6. Add the seasoning to the oats pongal and stir well to combine 

Serve oats pongal with coconut chutney 

Quinoa Dinner Bowl

Ingredients: 

Quinoa - 1 cup, steamed
Carrots - 1 cup, chopped and steamed
Beetroot - 1/2 cup, chopped and steamed
Red bell pepper - 1/2 cup chopped
Yellow bell pepper - 1/2 cup chopped
Green bell pepper - 1/2 cup chopped

Mint-cilantro chutney:

Cilantro - 1/2 cup
Mint - 1/4 cup
Green chili - 1
Ginger - 1/2 inch
Sesame seeds - 2 tbsp
Black pepper powder - 1/2 tbsp
Lemon juice - 1 tbsp
Salt - as per taste

Method: 

1. Add all the ingredients of the mint cilantro chutney into a blender and blend to a smooth paste.
2. In a large bowl, add the steamed quinoa, carrots, beets, and the colored bell peppers.
3. Garnish with additional sesame seeds, and cilantro. 
4. Serve with a small bowl of mint-cilantro chutney on the side.