Bulgur wheat Pongal

Pongal is very popular and healthy dish of southern India. It’s one of the famous breakfast delicacies especially in Tamil Nadu. Normally Pongal is made with rice but today I will share My Style Pongal – made of Bulgur wheat and moong dal.

Ingredients:

Bulgur wheat – ½  cup

Moong dal – ½ cup

Salt – As needed

Ghee - to top

To temper

Ghee – 1 tbsp

Black pepper – 1 & 1/2 tsp

Cumin seeds – 1 tsp, heaped

Green chilli – 2

Ginger, very finely chopped – 1 tbsp

Curry leaves – 1 sprig

Asafoetida – 1/8 tsp

Grated Coconut- 2 tsp

Cashew nuts – 8 (Optional)

Raisins- 5-6 (optional)

Method:

In a bowl take bulgur wheat and moong dal wash and soak for 30 mins.

Heat a small pressure cooker with ghee. Temper with pepper, wait for it to start crackle, add cumin, slit green chilli, ginger, curry leaves, coconut and asafoetida (add cashew, raisins if adding). Stir in medium flame for 30 seconds.

Add moong dal and roast for a minute.

Add bulgur wheat, required salt and 2 to 3 cups water (I added 3 cups).

Bring to boil and cook for 3 whistles in medium flame.

Notes

The water quantity depends on the texture you want.

You can add 1/4 tsp turmeric too if you like.

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