Pongal is a famous dish in every south Indian household. It is typically made with rice and mung and tempered with spices. I remember, back at my parent’s house, Pongal was a regular breakfast( twice-in-a-week kind). And my mom used to make it with broken wheat and mung. So I grew up loving it. Now, it is one of my favorite meals, both to prepare and eat, for it is so comforting and keeps one fuller for a long time.

Broken wheat Pongal is a warm hearty meal made with Broken wheat and split mung. Broken wheat, also known as Dalia or cracked wheat, is a variety of whole wheat rich in protein and fiber. It is of high nutritional value and is hence used in making different kinds of recipes.

The vegan recipe of broken wheat Pongal is simple, requiring fewer ingredients. Moreover, the meal is wholesome, comforting, and takes about 20 minutes to prepare, so one could easily prepare this even on a busy weekday. Continue reading to know how to make this yummy and quick meal.

Prep time: 5 minutes
Cook time: 15 minutes
Yield: 3-4 Servings

Ingredients:

3 tablespoons cooking oil or Ghee
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1/4 teaspoon grated ginger
1/2 teaspoon black peppercorns
2 green chillies, split into halves
8-10 curry leaves
A pinch of asafoetida/ hing
10-15 Cashews
200g Broken wheat/ Dalia, rinsed
100g split moong dal, rinsed
1/4 teaspoon turmeric powder
1 litre of water
Salt to taste

Procedure:

Heat cooking oil (or ghee) in a pressure cooker on low-medium heat. Add mustard and cumin seeds, and allow them to pop and sizzle. Then add grated ginger, black peppercorns, green chilies, curry leaves, and a pinch of Hing and sauté for 30 seconds. Add a handful of cashews and fry until light brown.

Next, transfer the rinsed broken wheat and split mung into the pressure cooker along with salt to taste and turmeric powder, and sauté for a minute. Pour water, give it a good stir and allow the mixture to come to a boil. Close the lid and pressure cook on medium heat until broken wheat is soft and well cooked(around four whistles).

Allow the pressure of the cooker to release naturally. Then, gently mash the Pongal and add hot water to adjust consistency if necessary. Lastly, taste for salt and adjust.

Serve warm broken wheat Pongal in a bowl. Enjoy!

Note:

• Add salt and spices according to your taste and preference.
• Pongal tastes best when hot/warm. It tends to become cakey as it drops to room temperature. Add water and reheat if needed.

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If you tried this recipe, let me know how you like it? 🙂