Godhumai Rava Pongal is a healthy and protein-rich one-pot recipe. if you skip Asafoetida, Broken wheat Pongal is a great gluten-free tiffin. Healthy South Indian style Pongal Variety can be eaten for breakfast/brunch/ dinner.
What kind of broken wheat should I use for Pongal?
I use medium-coarse Bulgur for this Pongal. Depending on the type of broken wheat you use the texture of the Pongal might vary. broken wheat Grits don’t have after taste and Pongal tastes like temple style Ven Pongal.
Do I need this much water for the Pongal?
The amount of water totally depends on the variety of broken wheat. I use Indian fine godhumai rava you need not add this much water.
Healthy one-pot meal
Easy to cook Pongal is a filling meal option. If you are thinking to reduce the carbs Broken wheat Pongal is perfect.
What tastes best with Pongal
Pongal tastes best with gotsu, Sambar, and chutney varieties and onion, tomato thokku,
Pongal recipes | bhogi recipes | kannum Pongal recipes Pongal varieties
Ingredients:
To soak and cook
1/2 cup Cracked Wheat | Samba Rava | Dalia | Bulgar | godhumai rava 2 tablespoon Split yellow moong dal 1/2 tablespoon ghee 2 cups Water
To temper:
1 tablespoon ghee 1/2 tablespoon pepper 8 cashews 1/2 tablespoon Cumin seeds Few Fresh curry leaves 1/2 tablespoon Ginger peeled and finely chopped Asafoetida generous portion
Pongal
1 cup Hot water Salt - as needed Asafoetida generous portion
How to make Godhumai Rava Pongal with step by step pictures :
Firstly add cracked wheat and moong dal to a wide vessel
Wash and soak them with 1 + 1/2 water for 15 minutes
Add ghee to the pressure cooker
When ghee turns hot add pepper, cashews, and curry leaves; mix well
Saute till Cashew starts to change color Add cumin seeds and mix well
When cashew turns brown and cumin seeds splitter; add ginger. Mix well and turn off the stove
Finally, add asafoetida and give a good mix. transfer the tempering to a small bowl
Add soaked cracked wheat and dal and mix well
Furthermore, add ghee and saute for a minute
Add water and mix well
Bring to a frothy boil. Make sure nothing is stuck to the pan
Furthermore, drizzle two drops of sesame oil
Close the cooker and pressure cook for 4 whistles. Simmer to low flame for 2 mins; turn off the stove
After natural pressure release Open the open and mash the Pongal
Add required salt and 1 cup of hot water; mix well
Furthermore, add the roasted ingredients and mix well
Cook for 3 minutes or until Pongal comes together
Finally, add asafoetida; mix well and turn off the stove
