After a brief break owing to ill health, I am back with BM #36. Thank you all for the good wishes sent my way. This week I plan to present some interesting versions of the traditional Pongal.
In my growing up years back at home, my mom always prepared only the traditional Ven Pongal and Sweet Pongal. After my foray into blogging, I have tried Oats Pongal, Quinoa Pongal.
My mom first gave me the idea of making this Poha pongal almost 4-5 years back. The scribbled notes were in my storage box only to be unearthed when I was looking for some other papers. :)
Note that I have added green chillies instead of the pepper corns used traditionally. Feel free to play around with the flavors of your choice. This version was liked at home with all of us.
Poha 1 cup
Moong Dal 1/2 cup (Split yellow moong dal)
Ghee 1/2 tsp
Green Chillies 1-2 (or as needed)
Jeera / Cumin Seeds 1 tsp
Salt as needed
Turmeric 1/4 tsp
Seasoning (Ghee 2 tsp, Mustard Seeds 1/2 tsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Curry leaves few, Cashews few, Asafoetida couple pinches)
Method Of Preparation -
Roast the moong dal in 1/2 tsp of ghee until they turn slightly golden brown.
Add 1 cup of water to the roasted dal and cook either on the stove top or the microwave until the moong dal is cooked through but not mushy. [We prefer that the pongal not be mushy.]
Meanwhile wash the thick variety of poha and set aside in a drain pan.
In a heated pan, add ghee and the rest of the seasoning ingredients.
Sprinkle turmeric, chopped green chillies and add the drained poha. Mix well and add the cooked moong dal.
Let them cook for a minute or two. Sprinkle salt and mix well.
Remove from fire and serve it hot with an accompaniment of your choice. I served it with Tomato Gojju. It tastes awesome with Okra Gojju as well.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 36.
Preparation Time 20 min