Green Gram Pepper Pongal

Green Gram Pepper Pongal or simply Pongal is an improved version of our South Indian Pongal. Pongal is a smooth, soft and thick food made with raw rice and moong dal. It is more or less a porridge and flavored with seasonings roasted in ghee. We enjoy this hot Green Gram Pepper Pongal with a simple coconut chutney.

Green Gram Pepper Pongal

Usually, we make pongal with moong dal which is a split green gram without skin. Instead, we use the split green gram which is rich in protein and fiber. Or else we use mixed dals: Toor dal, Masoor dal, Moong dal, Split Green Gram, Split Black Gram and Channa dal.

The grain, usually raw rice (white) is the second main ingredient of this breakfast. We replace this with healthier grains like Broken Wheat (Bulgur Wheat), Broken Brown Rice, Millets like Barnyard, Foxtail, Kodo , Little Millet or Sorghum.

A simple seasoning with pepper, cumin seeds and ginger topped with some roasted cashews will make this pongal a delicious breakfast for sure. In this blog, I have shared all versions I have tried. Also, tips and tricks that help you to make your own version of pongal.

Broken Wheat is a diabetic friendly ingredient and we could make a lot of tasty & interesting recipes on it. Here I used Broken Wheat and yellow moong dal to make this recipe.

Ingredients and Substitutions

1. Broken Wheat – Broken Wheat or Bulgur Wheat is the base ingredient of this recipe. Alternatively, we use white Raw Rice, Broken Brown Rice(not whole), Millets like Barnyard, Foxtail, Kodo , Little Millet or Sorghum or even with Pearl Millet.
2. Yellow Moong Dal – Moong dal is the second main ingredient of this pongal, We replace it with split green gram or with mixed dals such as Toor dal, Masoor dal, Moong dal, Split Green Gram, Split Black Gram and Channa dal.
3. Ghee – Ghee is added for seasoning and flavoring.
4. Salt – Salt is added for seasoning.
5. Green Chilly – Added for extra spiciness. It is completely optional.
6. Pepper Corns – Pepper adds up spice to the pongal.
7. Jeera – Jeera is added for flavoring as well as it helps in digestion.
8. Ginger – Ginger is added to give a hot punch flavor as well as taste.
9. Cashews – Cashews are added to give a crunchy bite in a smooth, soft and creamy pongal.
10. Asafetida – Added for giving a flavor punch.
11. Curry leaves – Added to enhance flavor. Alternatively, we use chopped coriander leaves or both.

How to make Green Gram Pepper Pongal?

Heat a pressure cooker. Add ghee, pepper, cumin seeds and fry for a minute. Now add grated ginger, curry leaves and asafetida. Fry till the cashews become slightly brown. Now add 2 cups water or 1 cup water & 1 cup milk or 2 cups milk. Let it boil.

Once the water (milk) starts boiling, add broken wheat and dal. Close the lid and cook for 4 whistles in medium low flame.

Let the pressure gets released by itself. Enjoy this hot delicious pongal with coconut chutney. You may serve pongal with sambar (veg stew).

More Pongal Recipes

Recipe Card

Green Gram Pepper Pongal

4 from1 vote

Author:Selvi Senthil NathanCooking Method:Pressure CookingCuisine:IndianCourses:BreakfastRecipe Keys:BBroken Wheat Recipes

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Prep Time5 minsCook Time15 minsTotal Time20 minsDifficulty:BeginnerServings:4Calories:611Best Season:Suitable throughout the year

Ingredients

Scale

1/2x1x2x3x

Main Ingredients

• ³⁄₄ cup Broken Wheat (any grain of your choice)

• ¹⁄₄ cup Green Gram Split (or moong dal or mixed dal)

• 2 cups water (differs according to the grain we use)

• ¹⁄₂ teaspoon salt (as per taste)

Seasoning Ingredients

• ¹⁄₂ teaspoon Pepper (whole or coarsely crushed)
• 1 teaspoon Cumin Seeds
• ¹⁄₄ cup Fresh Ghee
• ¹⁄₂ teaspoon Grated Ginger
• 10 number Cashew Nuts Broken (optional)

Instructions

1. Heat a pressure cooker. Add ghee, pepper and cumin seeds. Let them fry for a minute.

   We may add whole pepper corns if we prefer less spiciness. Else we may add coarsely crushed pepper.

2. Now add grated ginger, curry leaves, asafetida and cashew nuts. Fry till the cashews become slightly golden.

   We may add whole cashews or broken ones if we like a cashew bite in a smooth creamy pongal. Else we may skip.

3. Now add 2 cups of water and salt to taste. Let it boil well. Now add broken wheat, rinsed split green gram. Close the pressure cooker and cook for 4 whistles in medium flame.

   We may add 1 cup milk and 1 cup of water or even 2 cups of milk. Increasing the quantity of milk will give a creamy rich taste to the pongal. Cook in medium low flame to avoid spills.

4. Let the pressure gets released by itself.

5. Now enjoy this hot delicious pongal with a simple coconut chutney.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 611kcal

% Daily Value *

Total Fat 26.5g41%

Saturated Fat 9.3g47%

Cholesterol 32mg11%

Sodium 111mg5%

Potassium 1844mg53%

Total Carbohydrate 90.4g31%

Dietary Fiber 23.5g94%

Sugars 3.1g

Protein 21.3g43%

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Calcium 633 mg

Iron 44 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Nutrition values are approximate.