Rice is and has been the staple food for many years for most Asians. Pongal is generally made with Rice and Dal
Studies are revealing that Rice is increasingly becoming a great risk for Type 2 diabetes – especially White Rice, which has a very high Glycemic Index (GI)
Hence Rice has been substituted with Millets, Pulses and in this case Semolina which is rich in fibre and high in protein
It is quick and easy needs very little prep time but packed with flavour and taste.
Pongal means ‘to boil’ – and is referred to a dish that is made to boil and not fried!!!
Semolina and Moong Dal have zero cholesterol Semolina is high in magnesium and fibre which improves blood sugar levels and said to reduce the risk of Type 2 Diabetes
This dish tastes delicious and can be served in less than 10 minutes!
Ingredients
1 Cup Coarse Semolina
1/4 Cup Yellow Moong Dal
1 ½ – 2 Cups Hot Boiling Water
1 Tsp. Salt
1 Tbs. Ghee or Oil
For Seasoning
2 Tsp. Oil
1 Tsp. Mustard Seeds
2 Tsp Urad Dal
2 Tsp Channa Dal
¼ Tsp. Asafoetida Powder
1 Tbs Chopped Cashew nuts
1 inch piece Ginger ( finely sliced)
1-2 Green Chillies (finely sliced)
Few Curry Leaves
Preparation
Pressure cook the moong dal with enough water to cover the dal for 2 whistles or cook the moong dal directly in a pan with a cup of water till it softens and set aside
Preparation
1st Step Process
Heat oil in a pan
Add the mustard seeds
When the mustard seeds crackle, add the remainder of the above ingredients
Fry till the dals and cashew nuts turn golden brown.
Pour in the semolina and fry for 2-3 minutes on a low flame
My preference is to prepare the mix as outlined above and follow the steps below just before the dish is to served!!
2nd Step Process
Add the hot boiling water to the above seasoned semolina mix on a medium flame
Mix in the cooked moong dal
Stir in a teaspoon of ghee or oil (optional)
Turn the stove off when it is semi solid in consistency
The Hot Pongal is now ready to be served
Note: Coarse Semolina is best suited to make this dish.
It tastes delicious when served hot.
If it is made in advance, it is important to turn the heat off when the water is not fully absorbed.
Place it back on the stove and stir it through just before it is served. Pongal may be served with coconut chutney or any pickle.