Ven Pongal is everyone’s favorite at home. But it also counts for the calories that come with it. Back in childhood, I remember Amma making Pongal for our Saturday breakfast and we have it with Sambar and Vadai that Appa used to get from the Udupi hotel after his morning walks. That piping hot Pongal right out of the kitchen with the aroma of sambar and coconut chutney would be followed by a fun-filled weekend. Fast forward now, I make the same Pongal on weekends. However, I try to experiment with millets, quinoa and the recent one is with Poha / Aval. Aval Pongal is very quick to make and light on the stomach too. We have tried this many times and it has become our new favorite. You can pair this Aval Pongal with Chutney and Sambar. Do try this recipe and leave your comments below.
Ingredients
- Tempering Ingredients
Instructions
- Heat a pressure pan and dry roast Moong dal until it is golden brown.
- Wash the moong dal and add turmeric powder to it. Pressure cook for three whistles.
- Dry roast the poha / Aval until it turns crisp.
- Wash the Aval and add water to it. Cook covered for about 8 mins until it is half done.
- Add the cooked dal to it along with asafoetida powder. Combine together.
- Heat Ghee in a small pan and add cumin seeds, peppercorns, curry leaves followed by cashews. Roast till golden brown and transfer contents to the Pongal.
- Mix together and serve hot with chutney/ Sambar.
Notes
- I have used White Aval in this recipe. You can also use red Poha too.
- Coarsely grind peppercorns- cumin seeds and temper the Pongal if you like a spicy version of this Pongal.