A hearty, spicy, and wholesome one-pot dish made with broken wheat (dalia or samba godhumai rava) and moong dal, infused with ghee, pepper, and aromatic spices. Perfect for breakfast, lunch, or a light dinner!
🧂 Ingredients:
- Broken wheat (Dalia / Samba Godhumai Rava) – 1 cup
- Moong dal – ½ cup
- Water – 4 cups
- Ghee – 2 tbsp
- Cumin seeds – 1 tsp
- Black pepper – 1 tsp (crushed or whole)
- Ginger – 1 inch (finely chopped or grated)
- Green chilies – 2 (slit)
- Curry leaves – 1 sprig
- Cashew nuts – 6 to 8
- Asafoetida (Hing) – a pinch
- Salt – to taste
(Optional vegetables: finely chopped carrots, beans, or peas – ½ cup total)
🍳 Preparation Steps:
- Dry Roast & Pressure Cook:
- Dry roast moong dal until aromatic.
- Add broken wheat and roast for 1–2 minutes more.
- Add 4 cups of water and salt. Pressure cook for 3 whistles or until soft and mushy.
- Prepare Masala Tempering:
- In a small pan, heat ghee.
- Add cumin, pepper, ginger, green chilies, curry leaves, hing, and cashews.
- Sauté until cashews turn golden and spices release aroma.
- Combine & Serve:
- Pour the tempering over the cooked pongal and mix well.
- Adjust salt and consistency with a little hot water if too thick.
🌿 Serving Suggestion:
Serve hot with coconut chutney, sambar, or a simple tomato thokku. A drizzle of ghee on top makes it irresistible! 😋
