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The ingredients needed to cook Barley Pongal::
- Use 2 cups of - Barley Rawa/ grits.
- Get 1 cup of - Green gram/moong dal.
- Provide 2 of - Green chillies.
- Use 1/2 inch of -Ginger.
- Use 3 of table spoons - Grated coconut.
- Prepare As needed of Ghee – (to serve).
- Provide of Seasoning:.
- You need 1 table spoon of - Ghee.
- Get 1 tea spoon of - Mustard.
- You need 1/2 tea spoon of - Cumin.
- Take 1/4 tea spoon of - Hing.
- Get 1 sprig of Curry leaves.
Steps to make Barley Pongal::
- Dry roast moong dal for 2 to 3 minutes..
- Wash moong and barley grits together and keep aside for a while..
- In the meantime, prepare for the seasoning. Take one cooker vessel, do seasoning, heat ghee, splutter mustard, add cumin, hing, curry leaves, chopped green chillies, chopped ginger (slivered) and fry for two min..
- Add water (around 8 to 9 cups) and boil. Add salt, coconut gratings and keep it for boiling..
- Add soaked dal and barley mixture and close the cooker lid..
- Cook for 3 whistles and switch off the gas..
- When pressure releases, open the cooker lid, give a stir and adjust the consistency..
- Pour a couple of spoons of ghee to enhance the taste or you can completely skip the ghee if you are into low calorie diet.Serve with coconut-ginger flavoured chutney..
Pongal is a one common dish you can prepare in both sweet and spicy taste. Roast half a cup of barley and half a cup of moong daal in a pan with two tablespoons of ghee. Once done, add water and pressure-cook it. Category Archives: Barley. >Barley Puli Pongal. Puli pongal is a dish that is normally made with rice rava (coarsely ground rice), similar to what is used for.
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