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Today I was searching for a healthy breakfast and I had come across this version of oats pongal in anubhavati blog which I had bookmarked earlier long back.I prepared as per her instruction and it came out very well. I was amazed pongal can taste so good with so many healthy ingredients. So here is the recipe.

Ingredients

• 1.5 cup cracked wheat
• 1/2 cup oats
• 3/4 cup moong dal
• 6 cups water
• 1 tsp cumin powder
• 1/2 tsp pepper powder
• 1/2 cup grated carrot
• 1/2 tsp chopped ginger

For tempering

• 2 tbsp ghee
• 8-10 whole black pepper
• 1 tsp cumin seeds
• handfull of cashews
• 2 green chillis slit
• 1 spring curry leaves
• pinch of hing

Cooking Procedure

Dry roast cracked wheat, oats, moong dal each seperately and mix them and keep aside.

In a pressure cooker pan heat 1 tbsp ghee then add cumin seeds and once it splutter add grated carrot,ginger let it fry for a while then add six cups water,when it starts to boil add salt,pepper and cumin powder and the above dry roasted ingredients. Mix well and close the lid and pressure cook for 3 whistles and switch off.

To prepare tempering in a tempering pan add 2 tbsp ghee once it get heated add cumin seeds and once it splutter add cashew nut, crushed black pepper,green chilli,curry leaves,pinch of hing and stir. Switch it off and keep aside.

Open the pressure cooker after it cools add the above tempering to it. Switch on the gas and stir the cracked wheat oats pongal. Stir well till uniform consistency and if need add little milk.

Serve hot.

Source: Super Yummy Recipes

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

Wishing you all a happy pongal wishes!!!..After trying out a varieties of sweet and savoury pongals, am here with a delicious,healthy sweet pongal prepared with brown rice,moongdal along with jaggery..This pongal is really very quick to prepare as i went for pressure cooking the rice and dal together and finally cooking them in a jaggery syrup with cardamom powder and roasted cashew nuts,ghee...Needless to say that this pongal vanished within few minutes,yep we loved the warm sweet pongal and enjoyed it..

Check Srivalli,Reva,Monika,PJ,Veena,PriyaVaasu,Azeema,Jay,Ayeesha& Soumya for their yummy recipes as we are running blogging marathon..

Ingredients:

• 1cup Brown rice
• 1/2cup Moongdal
• 1/2tsp Cardamom powder
• 3/4cup Jaggery
• 2tbsp Ghee
• Few roasted cashew nuts

Method:
Cook the brown rice,moongdal together in pressure cooker with 3 cups of water upto 3 whistles, meanwhile heat the jaggery powder with quarter cup of water,turn as a thick syrup, strain this syrup and keep aside..Once the steam gets released, mix the jaggery syrup along with the cooked rice-dal mixture,cardamom powder, ghee and roasted cashew nuts,cook until the mixture gets thickens..

Enjoy warm!

via Priya's Easy N Tasty Recipes

Pongal is held to honor the sun for a bountiful harvest. Pongal is celebrate by Tamil community every where in the world. Thats why pongal is called Tamilar Thirunal. This sweet rice is mainly prepared during pongal festival with rice, dal, jaggery and milk and stirred continuously until the content turns to a porridge. It is richly flavored and garnished with cardamom, nutmeg and cashews with lots of ghee.

This special pudding is traditionally prepared in an earthen pot.Now let us see how to make the simple and easy way of making the most relished sweet pongal (pudding).

INGREDIENTS:

• Raw rice-1 cup
• Moong dal -a handful
• Jaggery-1 1/2 cups
• Milk-2 cups
• Water-2 cups
• Condensed milk-1 tin
• Cardamon powder-1 tblsp
• Ghee-1 cup
• Ghee fried cashew-nuts& raisins a handful
• Ghee fried coconut bits

PREPARATION:

1. Wash the green gram dal and rice nicely.Dry roast rice and dal together until the rice turns white.
2. Transfer it to a pressure cooker and add milk,water,half the ghee,a pich of salt to enrich the flavor and pressure cook for 3 whistles or until soft like pudding.
3. In a wide bottomed kadai, heat the brown sugar(jaggery) with half a cup water.when it melts add it to the cooked rice and stir well together with the condensed milk,cardomon powder,roasted nuts and the remaining ghee.The more ghee you add the best taste you will ever have.Keep in low flame until all mingles and form a smooth pudding.
   
4. This sweet pongal is sure a divine delight with rich aromas….

Via Easy Recipes

I tried making a simple pongal but different from the usual pongal using cracked wheat instead of rice and masoor dal instead of split moongdal, else i prepared the same way we used to make pongal, this pongal was absolutely nutritious,healthy,guiltyfree as i didnt used ghee in this recipe at the same time delicious..Serve this pongal with spicy coconut chutney,both together tastes absolutely divine..Cracaked wheat and masoordal together turned out this pongal soo tasty,do try friends u will definitely love this combo, also since i used cracked wheat in this pongal, its suits perfectly to everyone even health conscious peoples,yep they can have this yummy pongal without any hesitation..Sending this delicious savoury pongal to Kurinji's Pongal Feast..

Ingredients:

• 1cup Cracked wheat
• 1/2cup Masoordal
• 1tsp Ginger (grated)
• 1/4tsp Turmeric powder
• Oil
• Few peppercorns
• 1tsp Cumin seeds
• 1/4tsp Asafoetida powder
• Few curryleaves
• Cashew nuts

Method:
Pressure cook the cracked wheat,masoor dal,ginger,salt and turmeric powder with three cups of water upto 3 whistles,if u want bit mushy u can add more water..once the steam gets released, heat enough oil in a pan, fry the pepper corns,cumin seeds, curryleaves, cashew nuts and asafoetida powder until brown and add immediately to the cooked cracked wheat-dal mixture,cook in simmer for few seconds,put off the stove..

Serve with spicy coconut chutney..

via Priya's Easy N Tasty Recipes

Opting for a healthier choice, I have been replacing rice with cracked wheat for years now and somehow we don't miss the flavor of rice that much in those dishes. Recently, quinoa has been our newfound love. When cooked, quinoa is somewhat similar to cracked wheat in texture and flavor and so this grain is a perfect choice in many south Indian style preparations such as this pongal.

Ingredients:

• 1 cup quinoa
• 1/2 cup moong dal
• 6 cups water (I added 3 cups milk + 3 cups water)
• 1/8 tsp turmeric powder (optional)
• 1 Tbsp peppercorns
• Salt to taste

For tadka: 3 Tbsp ghee (quantity can be increased to enhance the taste), 1 tsp peeled and grated ginger, 1 Tbsp cashews (optional), 1 tsp cumin seeds, 1/4 tsp crushed pepper, few curry leaves

Method:
Depending upon the time factor, I choose to cook pongal either in a sturdy/nonstick pot or a pressure cooker. This time, I chose to cook the quinoa pongal in a sturdy pot.
The moong dal can be roasted till it turns light golden brown before adding it to the pot. However this step is entirely optional. My MIL used to prepare an awesome pongal with out roasting moong dal and so, naturally I skip this step.

One more look at the cooked quinoa pongal.

Wash the quinoa and moong dal thoroughly and drain the water. Add the washed quinoa & moong dal, turmeric powder, peppercorns to the pot and also add about 3 cups of water / milk 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 quinoa and the dal are done and add salt. It can be cooked further to attain a creamy consistency if desired. The consistency of the cooked pongal can be thick, creamy or a little watery depending upon one's preference.
Now heat ghee in a small pan and add the grated ginger. When it starts to turn brown, add the remaining tadka ingredients and saute for a few more seconds. Remove from heat, add it to the cooked pongal and mix well.
Ours was served with sambhar and chutney.

via Veggie Platter