- Vegetable oil + ghee – 2 tbsp
- Whole black pepper- 2 tsp
- Jeera – 1 tsp heaped
- Cashewnuts – 2tbsp (optional)
- Ginger – juliennes – 2 tsp
- Greenchillies – 3 slit lenghtwise
- Curry leaves – 12-15
- Pressure cook with three times the volume of water.
- Break cashews into halves if using
- Pound together pepper and jeera to a coarse powder
- Slit green chillies, chop ginger into juliennes,tear the curry leaves roughly.
- In a small pan, Heat the oil + ghee, add the cashews first.
- When they brown up lightly, add other ingredients for seasoning with pepper powder in the end.
- Switch off gas and add the seasoning to the cooked pongal, add salt and mix everything well.
This is a typical south Indian version of the previous recipe - Dalia khichdi.This tasted very similar to usual pongal made with rice and mung dal.I hope this recipe helps people who enjoy south indian cuisine to include wheat easily in their diet.
- The nutritional benefits of this recipe are the same as that of the previous recipe.This recipe is ideal for pregnant and lactating mothers, in case of gestational diabetes or anyone who has diabetes.
- The recipe also benefits people who need to increase intake of soluble fibre such as those with constipation or piles.
- However, please refrain from using wheat based recipes if you have gluten allergy.