Happy Pongal to all my friends. My blog turned two.
On the day of Pongal, Pongal is cooked in clay pots (or bronze or steel pots) which are decorated with pieces of sugar canes, flowers, fresh ginger, and turmeric plants (these are available during this season). It is then offered to Sun God and all the people and animals who work on the farm offer their thanks and enjoy the festival.
Since Pongal is a harvest festival, I wanted my post to be special which will include all the special grains which are loaded with immense nutrition. So the special recipe for today is multi-grain Pongal which is very apt for today's festival. Here is the simple nutritious recipe.
Rice - 1/4 cup
Broken wheat - 1/4 cup
Oats - 1/2 cup
Foxtail millet - 1/4 cup
Samai - 1/4 cup
barnyard millet - 1/4 cup
Kodo millet - 1/4 cup
Split yellow moong dhal - 1/2 cup
Water - 6 cups
Ghee - 5 -6 tsp
Cumin - 1 tsp
Black pepper - 1 tsp
Black pepper, powdered - 1/4 tsp
Curry leaves - 3 sprigs
Asafoetida - 1/8 tsp
Ginger - 1/8 tsp, freshly grated or crushed
Cashews - 15 to 20
Wash all the grains, add water, and pressure cook for three whistles (alternatively, you can slow cook on a pot too).
Once it is cooked, add salt and mash a little.
In a pan, heat the ghee and add all the seasoning ingredients. Fry till the cashews are golden brown and add it to the multigrain Pongal. Mix well and it is ready to serve.
Enjoy your Pongal celebrations with a healthy and nutritious Pongal.