Broken wheat or Dalia is a kind of whole wheat that is rich in protein and fiber. Being of a high nutritional value, Dalia is a great option to incorporate into our daily food consumption. Several recipes can be made from it and Pongal is one of those quick, one-pot meal options. Typically Pongal is made from rice and moong dal; however, this recipe replaces rice with broken wheat as the primary ingredient.
Broken wheat Pongal was/is still a one-in-a week breakfast in my mother’s house. After having learned the recipe from her, I now make it quite frequently at my house too for either breakfast or lunch and it keeps us full for a longer time. It tastes great as it is without any accompaniment. However, spicy pickles, plain curd, and raita go very well on its side.
So if you are looking for a quick, yummy, healthy, one-pot meal with basic ingredients under 20 minutes, then broken wheat Pongal is an amazing option. Here’s my recipe for it.
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes
200g Broken wheat/ Dalia
50g split moong dal
1 litre of water
1/2 teaspoon black peppercorns
2 green chillies, split into halves
Salt to taste
4 tablespoons vegetable oil/ Ghee
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1 dried red chilli, split into half
8-10 curry leaves
A pinch of asafoetida
- Rinse broken wheat and moong dal thoroughly in cold water – 2 to 3 times. Drain water and set aside.
- Heat oil/ ghee in a pressure cooker on low-medium heat. Fry cashews until they turn light brown. Remove them from oil/ghee and keep aside.
- Then add mustard seeds in the same oil/ghee and allow them to crackle.
- Simmer and add cumin seeds, split red chilli, black peppercorns, green chilli and a pinch of asafoetida (hing). Fry these for 10 seconds.
- Transfer the rinsed broken wheat and moong dal into the pressure cooker and fry for 1 minute or until moong dal turns aromatic.
- Pour water and give everything a good mix.
- Stir in salt and bring the mixture to a boil.
- Once the Pongal mix comes to a boil, taste for salt and adjust if necessary.
- Close the cooker lid and pressure cook on medium heat until 4 whistles, or until broken wheat is soft and well cooked. Turn off and let the cooker depressurize.
- Then open the lid and mix pongal well.
- If necessary, add water and adjust the consistency of Pongal.
- Finally, add fried cashews to the Pongal, and give it a good mix.
- Enjoy healthy and delicious broken wheat Pongal as it as or with your favorite accompaniment.
- You can tweak the quantity of each ingredient as per your taste and preference.
- Pongal tastes best when hot. It tends to become cakey as it drops to room temperature. Adding water and reheating helps in maintaining consistency.
- Pongal can be stored in refrigerator for a 1 day. Add water to adjust consistency and reheat before consuming.
If you tried this recipe, let me know how you liked it! 🙂
You can also tag your food recreations of this recipe on my Instagram @swaadista and using #SwaadistaRecipes
Happy cooking and happy eating ❤