Pongal is a very famous South Indian Breakfast Delicacy made with Rice and moong dal and tempered with freshly ground spices with ghee. I replaced rice with Aval/Poha/Beaten rice and it was extraordinarily tasty. I started doing this as a regular breakfast and amazingly though it is a filling one, doesn’t give the feeling of heaviness…
Best Sellers on Amazon
Yield / Serves
Aval/Poha/Beaten rice 4 cups, Moong dal 1 cup and salt to taste
For seasonig: Finely chopped ginger 2 tea spoons, Cumin seeds 1 tea spoon, Coarsely crushed pepper corns 2 tea spoons, Hing powder 1/2 tea spoons .Curry leaves for garnishing, Cashews 5 to 7 (Optional) ,Ghee 2 tb spoons
In a broad pan dry roast moong dal till nice aroma comes. Add 4 cups of water to it. Wait till it boils 50%. Now wash the Poha well and drain the water and keep aside.
When the moong dal is fully boiled but not mushy add the poha with 2 cups of water and salt and keep stirring.
When the stuff becomes thick like a porridge switch off the stove.
The poha will absorb the water in no time.
In a sauteing pan heat the ghee and add all the items mentioned above under seasoning and transfer to the Pongal Pan.
Mix well and serve hot with chutney or sambhar.
How useful was this post?
Click on a star to rate it!
Rated 4 based on 1 votes
Be the first to rate this post.
Share on pinterest
Share on facebook
Share on twitter
Share on whatsapp
Browse by Served As
Browse Recipes By