Barley Pongal:

Name: Barley Pongal:
Cuisine: Indian
Ingredients: 2 cups - Barley Rawa/ grits; 1 cup - Green gram/moong dal; 2 - Green chillies; 1/2 inch -Ginger; 3 table spoons - Grated coconut; As needed Ghee – (to serve); Seasoning:; 1 table spoon - Ghee; 1 tea spoon - Mustard; 1/2 tea spoon - Cumin; 1/4 tea spoon - Hing; 1 sprig Curry leaves

Shrikripa @cook_13882505

#morningbreakfast

Come Summer, our ancestors used to drink Barley water to keep their body cool. Otherwise Barley gruel or water is used mainly during illness- diarrhoea, urinary tract infection. As it is a natural diuretic, it increases urination and helps to flush out any toxins or infection causing bacteria from the body. Here I have used this super cool grain in making Pongal, south Indian breakfast dish.
Barley has two varieties, one is with outer cover which is called hulled barley and other one is more processed, without outer cover and is called De hulled or pearl barley. Compared to hulled, pearl is little less in fiber but cooks faster and is ideal for our day to day cooking.
Barley is known for it's low glycaemic index, which makes it an excellent option for diabetics. Over all it is good for all and we can include it in our day to day cooking in one form or the other and take a benefit from this age-old grain for sure.
Although Barley is very good for health, it contains gluten and people who have sensitive digestive system or are allergic to gluten should avoid this grain.

#morningbreakfast

Shrikripa @cook_13882505

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Ingredients

2 cups- Barley Rawa/ grits
1 cup- Green gram/moong dal
2- Green chillies
1/2 inch-Ginger
3table spoons - Grated coconut
As neededGhee – (to serve)
Seasoning:
1 table spoon- Ghee
1 tea spoon- Mustard
1/2 tea spoon- Cumin
1/4 tea spoon- Hing
1 sprigCurry leaves

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Steps

1

Dry roast moong dal for 2 to 3 minutes.
2

Wash moong and barley grits together and keep aside for a while.
3

In the meantime, prepare for the seasoning.
Take one cooker vessel, do seasoning, heat ghee, splutter mustard, add cumin, hing, curry leaves, chopped green chillies, chopped ginger (slivered) and fry for two min.
4

Add water (around 8 to 9 cups) and boil. Add salt, coconut gratings and keep it for boiling.
5

Add soaked dal and barley mixture and close the cooker lid.
6

Cook for 3 whistles and switch off the gas.
7

When pressure releases, open the cooker lid, give a stir and adjust the consistency.
8

Pour a couple of spoons of ghee to enhance the taste or you can completely skip the ghee if you are into low calorie diet.Serve with coconut-ginger flavoured chutney.