Broken Wheat Khara Pongal

Name: Broken Wheat Khara Pongal
Total time: 1800 s
Yield: 2 Servings
Cuisine: Indian
Ingredients: 1 cup Broken Wheat/Dalia; 1/2 cup moong dal (mung lentils — the tiny, yellow ones); 4 cups water; 1 tbsp ginger, grated; 2 tsp black peppercorns (you can use more or less based on your preference); 2 green chillies; 1 tbsp ghee; 1 1/2 tsp cumin seeds; 1/4 cup raw cashews; leaves few curry; to taste Salt

Saraniyaa Pradeep @cook_19757910

Broken Wheat Khara Pongal is a healthier version of traditional ven pongal or khara pongal and this south Indian breakfast dish made with broken wheat & yellow moong lentils in ghee along with few Indian spices.A hearty spicy porridge style dish to start your day on a healthy note and also perfect festive recipe & one pot healthy meal.
Broken wheat is rich in fiber than ordinary wheat as it is not polished and does not lose any of its nutrients during the process. Cracked or broken wheat is full of iron, protein, and calcium. It is also an excellent source of magnesium and phosphorous. It is also more nutritious than white rice, refined flour as it has more fiber, vitamins, minerals and the glycemic index is lower.
#sankranti

Saraniyaa Pradeep @cook_19757910

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Ingredients

30 mins

2 Servings

1 cupBroken Wheat/Dalia
1/2 cupmoong dal (mung lentils — the tiny, yellow ones)
4 cupswater
1 tbspginger, grated
2 tspblack peppercorns (you can use more or less based on your preference)
2green chillies
1 tbspghee
1 1/2 tspcumin seeds
1/4 cupraw cashews
leavesfew curry
to tasteSalt

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Steps

30 mins

1

Wash and soak the broken wheat and moong dal for 15 mins.
2

In a pressure cooker,add the soaked wheat,dal,ginger,green chillies,peppercorns and salt with 4 cups of water.Cook for 5 whistles and allow to naturally release the pressure.
3

Once the wheat and lentils are cooked, they should have a slightly runny, creamy consistency. Stir with a ladle, mashing the rice and lentils a bit, and add a little more water if needed to get to this consistency. If you add more water, do it over medium heat so the rice warms through.
4

Make the tempering by heating the ghee in a skillet. Add the cumin seeds, curry leaves and stir for a minute.
5

Add the nuts and stir until lightly golden.
6

Add the tempering to the cooked dalia and lentils. Mix well.
7

Serve hot with coconut chutney and sambhar.
8

NOTES:You can also even crush and add the peppercorns to the pongal
For making it as vegan version,you can replace ghee with coconut oil

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Saraniyaa Pradeep @cook_19757910

on January 15, 2020 03:23

Hey There! My great love of food with my passion for photography have triggered me in this place. To this day, nothing makes me happier than preparing and sharing food with my family and friends. Check on my IG ( https://www.insagram.com/blendofspicesbysara) , Facebook (https://m.facebook.com/blendofspicesbysara) and Pinterest (https://www.pinterest.com/saraniyaa) for latest updates on my kitchen.