Want a healthy plate of breakfast!!!!
As we all know Pongal - the harvest festival is about to come in a week or so, I thought this is would be a time to post this recipe, which I clicked long back. I think this is a one best way to eat whole grains and vegetables.
I figured this recipe during my pregnancy, when I really wanted to have a healthy as well as a delicious plate of food. I totally adored this pongal whenever I make this…..
I am sending this recipe to the Sanjeeta KK‘s event WCC-Whole Wheat For Breakfast. All the best Sanjeeta for this new start....
Wheat Rava - 1 cupDry roast the wheat rava for 5 minutes until nice aroma comes out. Grind green chilies and ginger together and make a smooth paste out of it. In the meanwhile soak moong dal for 15 minutes.
Moong dal - ½ cup
Water - 4 ½ to 5 cups
Ginger - ½ inch piece
Green chilies - 3
Asafoetida or hing - ¼ teaspoon
Turmeric powder - ¼ teaspoon
Whole pepper corns - 1 teaspoon
Cumin - 2 teaspoon
Boiled vegetables - ½ cup (I have used a mixture of carrots, beans and peas)
Ghee and oil - 1 tablespoon each
Chaswes - 10
Curry leaves - 10
Now cook wheat rava, moong dal, salt, asafoetida, turmeric powder and the green chili paste with 41/2 cups of water. (I cooked in pressure cooker for 2 to 3 whistles. If using stove top method 5 cups of water will be needed)
Now take a wide pan, heat ghee and oil and add the whole peppercorns and cumin and let it splutters for few seconds now add the cashews and fry till light golden brown. Now add the curry leaves and now pour the cooked wheat mixture and the cooked vegetables. Mix all together and check for salt and serve with hot sambar.
You may also like my other Pongal Recipes: