Friday Prasadams ~ Savory Cracked Wheat Pongal / Godhuma Nooka Pongali

A ladle of cracked wheat pongal

Somehow for the past three months or so, I have been on a rice free diet for no reason. During lunches, my regular dal - subzi are being eaten with a small quantity of cooked cracked wheat (godhuma annam) or quinoa. From years now, I have been using cracked wheat to prepare bisibele bhath and pongal and so in a way I am used to cracked wheat. So far, no cravings for rice that has been a mandatory item on my lunch plate, all my life.
Here is the savory version of cracked wheat pongal that I had prepared for today's prasadam that was my midday meal as well. It tastes as delicious as the rice pongal and one wouldn't miss the rice in this dish. The pongal with the goodness of the wheat - moong combo paired with the rich creaminess of milk and subtly spiced with pepper and ginger is sure a treat for the gods and the human palates.

For 2 servings:

• Cracked wheat - 1/2 cup
• Moong dal - 1/4 cup
• Milk / Water - 6 cups (I used 3 cups milk and 3 cups of water)
• Salt to taste
• Peppercorns - 1/2 tsp
• Turmeric powder - 1/4 tsp

For tadka: 2 Tbsp (or more) ghee, 1 tsp peeled & grated ginger, 1/4 tsp crushed pepper, 1 tsp cumin seeds, few cashews, few curry leaves

Method:
Roast the moongdal on low flame for a couple of minutes and remove from fire. Add the cracked wheat, moong dal, turmeric powder and peppercorns to a sturdy pot and also add about 3 cups of milk (or water) and keep cooking on medium flame. Keep stirring in between and also add the remaining water as needed while the cooking progresses. Cook till the dal is done and add salt.
Or to quicken the process, cook the dal and wheat in a pressure cooker adding the liquid as needed.
Now heat ghee in a small pan and add the grated ginger. When it starts to turn brown, add the remaining tadka ingredients and sauté for a few more seconds. Remove from heat, add it to the cooked pongal and mix well.

Source: Veggie Platter