Well, the harvest season in the South of India is around the corner. What wee traditionally make is rice- washed moong dal pongal. As, more and more people are getting health conscious and wish to avoid rice, now a healthy pongal to enjoy the harvest festival. Best wishes to all for a Happy Pongal.
INGREDIENTS For Sweet pongal
whole green moong dal with skin cooked 1 cup
oats 1 cup
gur / vellam 1- 1/2 cups are per taste
Ghee 2 tbsp
oil 1 tsp
nuts chopped 1 tbsp
raisins chopped 1 tbsp
cardamom pdr. 1/2 tsp
salt wee bit
METHOD
roast the oats well on low flame for 3-4 minutes, it can be microwaved too for 2 minutes, spread on a micro-safe plate.
In a pan/ kadai, heat oil, roast nuts and raisins, keep aside.
In a pan, heat gur with a glass of water till it melts, strain it and keep aside
In the pan in which nuts were roasted, add the cooked dal, roasted oats, salt, mix well, keep on low flame, add the gur dissolved water, keep cooking it well mixed and thick.
Add nuts and raisins, cardamom pdr. and ghee, stir well.
Serve hot, garnishing with some nuts and raisins and cardamom pdr.
NOTE- The best way to cook whole green moong dal is to wash and soak moong the previous night, pressure cook for 3 whistles with enough water to cook it. Those who feel whole moong gives a different look to the chakara pongal, you may use yellow moong dal.
INGREDIENTS for spicy pongal
whole green moong dal cooked 1 cup
oats 1 cup roasted
coconut grated 1/4 cup
green chilies 2-3 or as per taste
jeera 1 tsp
hing little
ginger finely chopped 1 tbsp
cashew nuts 2 tbsp
pepper pdr. 1/2 tsp
salt to taste
oil 1 tsp
ghee 2 tbsp
curry leaves 1 sprig finely chopped
METHOD
In a heavy pan, add jeera, once it crackles, add ginger, fry for a minute
add hing, curry leaves, nuts, fry till golden
add cooked dal, roasted oats, mix well, add about 1/2 cup of water to cook oats, adding pepper pdr.
and salt to taste
Grind coconut and green chilies to a fine paste adding some water
Add to the cooked oats, ground coconut paste, add little water, mix well, cook till thick
Serve hot, this doesn't need a side-dish as it already has chutney mixed with it !
NOTE- You may substitute green whole moong with yellow moong dal, if you want the authentic pongal colour ! But using whole green moong is healthier, as it has more vitamins, proteins and lots more fibre.
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INGREDIENTS For Sweet pongal
whole green moong dal with skin cooked 1 cup
oats 1 cup
gur / vellam 1- 1/2 cups are per taste
Ghee 2 tbsp
oil 1 tsp
nuts chopped 1 tbsp
raisins chopped 1 tbsp
cardamom pdr. 1/2 tsp
salt wee bit
METHOD
roast the oats well on low flame for 3-4 minutes, it can be microwaved too for 2 minutes, spread on a micro-safe plate.
In a pan/ kadai, heat oil, roast nuts and raisins, keep aside.
In a pan, heat gur with a glass of water till it melts, strain it and keep aside
In the pan in which nuts were roasted, add the cooked dal, roasted oats, salt, mix well, keep on low flame, add the gur dissolved water, keep cooking it well mixed and thick.
Add nuts and raisins, cardamom pdr. and ghee, stir well.
Serve hot, garnishing with some nuts and raisins and cardamom pdr.
NOTE- The best way to cook whole green moong dal is to wash and soak moong the previous night, pressure cook for 3 whistles with enough water to cook it. Those who feel whole moong gives a different look to the chakara pongal, you may use yellow moong dal.
INGREDIENTS for spicy pongal
whole green moong dal cooked 1 cup
oats 1 cup roasted
coconut grated 1/4 cup
green chilies 2-3 or as per taste
jeera 1 tsp
hing little
ginger finely chopped 1 tbsp
cashew nuts 2 tbsp
pepper pdr. 1/2 tsp
salt to taste
oil 1 tsp
ghee 2 tbsp
curry leaves 1 sprig finely chopped
METHOD
In a heavy pan, add jeera, once it crackles, add ginger, fry for a minute
add hing, curry leaves, nuts, fry till golden
add cooked dal, roasted oats, mix well, add about 1/2 cup of water to cook oats, adding pepper pdr.
and salt to taste
Grind coconut and green chilies to a fine paste adding some water
Add to the cooked oats, ground coconut paste, add little water, mix well, cook till thick
Serve hot, this doesn't need a side-dish as it already has chutney mixed with it !
NOTE- You may substitute green whole moong with yellow moong dal, if you want the authentic pongal colour ! But using whole green moong is healthier, as it has more vitamins, proteins and lots more fibre.
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