We’re into the 7th edition of Magic Mingle. This is one event which I look forward to every month. The secret ingredients which Kalyani announces at her space on the 5th of every month always pose an interesting challenge. The 2 magic ingredients for this month are Split Yellow Moong Dal and Black Pepper. The first thing that would come to most people’s minds would be Ven Pongal. For me, Yellow Moong is synonymous with Molagooshyam. But I have posted both the recipes so decided to try a variation of the regular Pongal.
Broken wheat rava upma makes a regular appearance in my kitchen since a long time, but a pongal made out of the same is the latest addition to my menu of regulars. It’s definitely a healthy and tasty alternate to the traditional ven pongal which is prepared out of rice. Traditionally, pongal is made for breakfast, but we like to have it for dinner. You could also serve it to kids, when they come back from school. Best served with coconut chutney, sambar or gothsu.
What you'll need
- Broken Wheat Rava – ¾ cup
- Split Moon Dal – ¼ Cup
- Ginger – 1 inch piece
- Water – 2 cups
- Whole Black Pepper – 6 to 8
- Cumin Seeds - 2 tsp
- Cashew – 6 to 8
- Curry Leaves – few sprigs
- Asafoetia – 1 pinch
- Ghee – 2 tbsp
- Salt to taste
Method
- Dry roast the broken wheat rava for 3 to 4 minutes.
- Also dry roast the split moong dal till nice aroma comes.
- Wash and rinse the wheat rava and dal in 2 exchanges of water.
- Add it to a vessel, add the grated ginger and 2 cups of water.
- Pressure cook this for 3 to 4 whistles.
- Crush the pepper a little with a mortar and pestle.
- After the cooker cools down and pressure is released, remove the cooked wheat rava and dal mixture.
- Heat a kadai with ghee, add the cashews and fry till they turn golden.
- Next add the cumin, pepper and asafetida fry for 30 secs.
- Now add the curry leaves.
- Finally add the wheat rava and dal mixture. Add salt to taste and mix well.
Healthy and tasty pongal is ready. Serve with coconut chutney or sambar.
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