Happy Pongal everyone! Join in the celebration of this festival which is similar to Thanksgiving; giving thanks for the Earth, Sun, and all the bounty of the harvest. This Pongal is very similar to Basic Pongal, a wonderful comfort food, quite simple and delicious.
Trying to incorporate healthy ingredients while yet keeping food tasty is quiet a challenge; Multigrain Pongal/Risotto more than rises to it! Although similar to the barley pongal, this one is prepared without any added fat! Paired with a delicious curry of your choice, it makes an awesome meal; the complex carbohydrates, abundant fiber, and proteins from the grains and dal make it filling and satisfying.
This pongal may be made soft or fluffy depending on the amount of water used. Other dals like red lentils, toor dal, or chana dal and grains such as steel cut oats, quinoa, coarse cornmeal/polenta, millet or buckwheat may also be used to make pongal.
Since pongal is very mild, spicy and saucy dishes go well with it; try tomato chutney, one of the Gothsus like the sweet-and-sour Tangerine-Peel Gothsu, a raita, your favorite savory chutneys, or a spicy kuzhambu.
Trying to incorporate healthy ingredients while yet keeping food tasty is quiet a challenge; Multigrain Pongal/Risotto more than rises to it! Although similar to the barley pongal, this one is prepared without any added fat! Paired with a delicious curry of your choice, it makes an awesome meal; the complex carbohydrates, abundant fiber, and proteins from the grains and dal make it filling and satisfying.
This pongal may be made soft or fluffy depending on the amount of water used. Other dals like red lentils, toor dal, or chana dal and grains such as steel cut oats, quinoa, coarse cornmeal/polenta, millet or buckwheat may also be used to make pongal.
Since pongal is very mild, spicy and saucy dishes go well with it; try tomato chutney, one of the Gothsus like the sweet-and-sour Tangerine-Peel Gothsu, a raita, your favorite savory chutneys, or a spicy kuzhambu.
Ingredients:
1 cup yellow Mung Dal, lightly roasted
1/2 cup Barley
1/2 cup Cracked Wheat (#3 grade)
1/2 cup Basmati Rice
1/2 tsp Turmeric
1 1/2 tsp Sea Salt
1-2 tsp dry-roasted Black Peppercorns
1-2 tsp dry-roasted Black Peppercorns
1 Tbsp Whole Cumin Seeds, dry-roasted
Toasted Cashews, chopped
Vegan Butter Substitute, to serve
Chutney, Raita, Gothsu, Pickles, etc to serve
Method:
Dry roast the mung dal until fragrant and lightly golden brown and fragrant; pour onto a plate (so that it does not keep browning further - it would if left in the cooking pan from the residual heat) and let cool completely.
Soak the dal, rice and barley separately for about 30 minutes.
Rinse barley and place in a large pot with 6 cups of water and bring to a boil. Reduce heat to low and gently simmer for 20 minutes.
Rinse the dal and add to the pot with the turmeric and salt; bring to boil and then simmer for about 10 minutes.
Rinse the rice with plenty of water and drain.
Stir in the rice and cracked wheat, bring to a boil again. Reduce heat and simmer until rice is tender, about 15 to 20 minutes. If the pongal looks dry during cooking, add hot water 1/4 cup at a time unless you like a soft pongal; in which case add as much water as needed to get the right consistency you prefer.
Grind the roasted pepper and cumin in a spice mill or using a mortar and pestle.
Sprinkle the ground spices evenly over the pongal and gently mix well. Cover and let rest for about 10 minutes.
Serve hot topped with a little vegan butter substitute and the cashews with gothsu, chutneys, raitas, or other curries. Enjoy!!
Toasted Cashews, chopped
Vegan Butter Substitute, to serve
Chutney, Raita, Gothsu, Pickles, etc to serve
Method:
Dry roast the mung dal until fragrant and lightly golden brown and fragrant; pour onto a plate (so that it does not keep browning further - it would if left in the cooking pan from the residual heat) and let cool completely.
Soak the dal, rice and barley separately for about 30 minutes.
Rinse barley and place in a large pot with 6 cups of water and bring to a boil. Reduce heat to low and gently simmer for 20 minutes.
Rinse the dal and add to the pot with the turmeric and salt; bring to boil and then simmer for about 10 minutes.
Rinse the rice with plenty of water and drain.
Stir in the rice and cracked wheat, bring to a boil again. Reduce heat and simmer until rice is tender, about 15 to 20 minutes. If the pongal looks dry during cooking, add hot water 1/4 cup at a time unless you like a soft pongal; in which case add as much water as needed to get the right consistency you prefer.
Grind the roasted pepper and cumin in a spice mill or using a mortar and pestle.
Sprinkle the ground spices evenly over the pongal and gently mix well. Cover and let rest for about 10 minutes.
Serve hot topped with a little vegan butter substitute and the cashews with gothsu, chutneys, raitas, or other curries. Enjoy!!
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