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.
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.
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).
For Broken Wheat Pongal 2 cups water for 1 cup ingredients (3/4 cup broken wheat + 1/4 cup dal) is enough. For millets add 3 cups water for 1 cup ingredient (millet + dal). if the pongal is too tight then you may adjust consistency with hot water.
Consistency of pongal will be smooth, soft and creamy. When the pongal cools, its consistency will become thicker. Water measures given may vary slightly according to the quality of the grain. But at the later stage we may adjust with hot water. So not at all a problem.
Green Gram Pongal is one of delicious and rich south Indian Breakfast recipes; but extremely easy to prepare. It is further seasoned with a considerable amount of ghee, pepper and ginger. An yummy creamy and yes a wholesome breakfast.
Heat a pressure cooker. Add ghee, pepper and cumin seeds. Let them fry for a minute.
Now add grated ginger, curry leaves, asafetida and cashew nuts. Fry till the cashews become slightly golden.
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.
Let the pressure gets released by itself.
Now enjoy this hot delicious pongal with a simple coconut chutney.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Nutrition values are approximate.
