I tried out making venpongal with barley this weekend for our dinner and served along with some coconut chutney, both together turned out dinner super prefect,healthy,filling and wholesome..Venpongal with barley tastes truly prefect and tasty like we do with white rice..This pongal was completely guilt free since i used just oil for tempering the spices...Needless to say that this barley venpongal its gonna be quite often in our menu,even my H who never loves barley as anything enjoyed it having for his dinner...Obviously this delicious venpongal goes to
WWC-Barley for Breakfast hosted by me,event by
Sanjeeta, & to Charitha's
B for Breakfast..
1cup Whole barley
1cup Split moongdal
1tsp Ginger (crushed)
1cup Milk
3cups Water
1tsp Cumin seeds
1tbsp Peppercorns
1/4tsp Asafoetida powder
Few curry leaves
Few cashew nuts
Oil
Salt
Wash the barley and split moongdal together,take everything in a pressure cooker along with milk,water,crushed ginger and salt,close the cooker with lid and put the weight..pressure cook everything for 5-6whistles and put off the stove..Once the steam get released, heat the oil.. fry the cumin seeds, peppercorns,curry leaves, cashew nuts,asafoetida powder until they turns brown,add these tempered spices to the cooked barley-moongdal mixture and give a stir..
Serve hot with spicy coconut chutney..
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