Pongal is one particular dish that can be had for breakfast/lunch/dinner . It features as a regular option in our menu for breakfast or dinner especially during winters.. Nothing like having steaming hot pongal with a dash of ghee on a cold chilly morning.
I generally make pongal of rice or beaten rice, but this time I thought I could try it with dalia or broken wheat. Dalia is very good for health and is known for its good fiber content. Since pongal practically needs less oil to cook, I find it the healthiest dish.
Dalia (Broken Wheat)- 1 cup
Moong Dal: 1/2 cup
Oil: 2 teaspn
Cumin seeds: 2 teaspn
Hing: a pinch
Curry leaves- 8 to 10
coconut pieces: about 1/2 ” sliced pieces ( 1/4 cup)
Pepper powder: 1/2 teaspn (can add more )
Ginger: 1 teaspn
Cumin powder: 1/2 teaspn
Green chillies: 2 nos
Salt: to taste
corriander: finely chopped for garnishing
Boiled Flat beans (avarekalu): 1/4 cup (optional)
Cashew nuts : fried in some ghee (optional- I haven’t added any)
Water: a cup or more to required consistency.
Pressure cook moon dal and dalia and keep aside. In a mortar and pestle, pound green chillies, 1 teaspn cumin, ginger into a coarse paste..In a wok, heat some oil, add jeera (cumin seeds), ginger pieces, curry leaves and hing. Add boiled moong dal and the coarse pound green chilli mix. Dilute the dal by adding a cup of water and let it come to a boil. Add chopped coconut pieces, pepper powder, cumin powder, salt to the boiling dal. Finally add the steamed dalia and let it cook for a while. Garnish it with coriander and you can add a teaspoon of ghee or clarified butter which is optional. Serve this pongal steaming hot along with a cup of strong filter coffee..what a morning!!