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Dalia Khara Pongal

Jan-12-2018
Vanitha Bhat
10 minutes
Prep Time
20 minutes
Cook Time
2 People
Serves
Read Instructions Save For Later

ABOUT Dalia Khara Pongal RECIPE

Cracked wheat pongal is a healthy alternative to the traditional breakfast dish Ven pongal made with rice and lentils. Dalia is high in fiber and low in fat and a good substitute to rice for most diabetics!!

Recipe Tags

  • Veg
  • Easy
  • Others
  • Tamil Nadu
  • Pressure Cook
  • Breakfast and Brunch
  • Healthy

Ingredients Serving: 2

  1. ½ cup cracked wheat/broken wheat/dalia
  2. ½ cup yellow moong dal (yellow split green gram lentils)
  3. 1 teaspoon jeera or cumin seeds
  4. 1 teaspoon black peppercorns, some whole and some crushed
  5. 2 green chillies/jalapenos, chopped
  6. 1 teaspoon grated or finely chopped ginger
  7. ½ teaspoon turmeric powder
  8. 2 teaspoons oil
  9. 2 teaspoons ghee
  10. For seasoning:
  11. ½ teaspoon jeera or cumin seeds
  12. 1 teaspoon mustard seeds
  13. Few curry leaves
  14. 1 tablespoon ghee
  15. For garnishing:
  16. 1 tablespoon ghee/clarified butter
  17. 8 to 10 cashew nuts, split into 2 or chopped or peanuts
  18. To serve:
  19. Ghee
  20. Potato chips
  21. Spicy Boondis
  22. Coconut chutney

Instructions

  1. Wash and drain the cracked wheat and dal together. Heat a pressure pan. Add oil and ghee and once hot, add the cumin seeds, black peppercorns and green chillies.
  2. Once the cumin starts to sizzle, add the washed and drained dal mixture, grated ginger and turmeric powder. Mix well and sauté on medium heat for a few minutes till the wheat-dal mixture glistens with oil.
  3. Add salt to taste and about 2 to 3 cups of water and mix well. Close the pressure pan and heat on high. After the first whistle, lower the heat and cook on low for about 5 to 7 minutes.
  4. Remove from heat and let the pressure release. Once the pan has cooled, open and mix well with a ladle. By this time, the mixture would have cooked and become thick.
  5. Add enough water to the consistency you want the pongal to be and taste for salt. Adjust accordingly. Bring to a boil. At this stage, you can add more ghee to make it more rich and flavorful.
  6. Meanwhile, prepare the seasoning Heat the ghee in a saucepan. Add the mustard seeds and once they start spluttering, add the cumin seeds and curry leaves and add this to the pongal.
  7. Heat saucepan again and heat one more tablespoon of ghee to roast the cashew nuts. Once the nuts turn light brown, add to pongal and mix well. Serve steaming hot cracked wheat/dalia pongal with coconut chutney, potato chips, boondis etc.

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