Swaadista

Pongal is a dish that’s pretty much a staple in every South Indian home, and it’s a comforting mix that people love. It’s usually made with rice and split mung dal, all spiced up just right. I remember growing up at my parents’ place where Pongal was a common breakfast—my mom would whip it up twice a week! She often made it with broken wheat and mung, and I absolutely fell in love with it. It’s one of those meals that feels warm and satisfying, keeping you full for ages.

Now, broken wheat Pongal is super hearty, made from broken wheat (also called Dalia or cracked wheat) and split mung dal. Broken wheat is a whole grain that’s loaded with protein and fiber, so it’s not just delicious but also really good for you.

This vegan version of broken wheat Pongal is super easy to make and doesn’t need a ton of ingredients. Plus, it’s a filling and cozy meal that can be whipped up in about 20 minutes, which is perfect for those busy weekdays when you want something tasty but don’t have much time. If you’re interested in how to make this yummy dish, just keep reading for a simple guide to recreate this comfort food at home!

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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