P.J.
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Samba Godhumai(Dhalia) Pongal
Samba Wheat is better than the ordinary wheat as it is rich in fibre. Instead of making Vennpongal with rice, we could try doing Pongal with samba godhumai or oats which is much healthier than the traditional pongal made with rice. We don't need to add more ghee also. Samba Wheat takes a little more time than rawa or oats. Try this yummy Samba Godhumai(Dhalia) Pongal dish and share your suggestions
Ingredients:
* 1 Cup Capacity = 250ml
1.Heat a pan and dry roast the moong dal till it becomes golden brown color. Add the moong dal to the vessel and add turmeric. Add water just to soak the moong dal and pressure cook it and allow for 3 whistles
2.Heat ghee in a pan and add cashews and fry till they are golden color. Remove the fried cashews and keep it aside. Add cumin seeds and whole black pepper and fry them in ghee for 2 minutes.
3. Then add chopped ginger and curry leaves and fry for 10 seconds. Then add water and salt and allow the water to boil
4.When the water starts to boil, add Samba Wheat and mix well to avoid any lumps. Keep the flame low, and allow the samba wheat to cook completely. Meanwhile, mash the cooked dal and keep it ready.
5. Add the cooked dal to the cooked Samba Wheat and mix well. Finally add the fried cashews and remove the pongal from flame
The yummy Samba Godhumai(Dhalia) Pongal is now ready to serve with Chutney.
Samba Godhumai(Dhalia) Pongal | Subbus Kitchen
Samba Wheat is better than the ordinary wheat as it is rich in fibre. Instead of making Vennpongal with rice, we could try doing Pongal with samba godhumai or oats which is much healthier than the traditional pongal made with rice. We don't need to add more ghee also. Samba Wheat takes a little more time than rawa or oats. Try this yummy Samba Godhumai(Dhalia) Pongal dish and share your suggestions
| Preparation Time | 15 mins |
| Cooking Time | 30 mins |
| Servings | 4 |
Ingredients:
| Samba Wheat | 3/4 Cup* |
| Moong Dal | 1/4 cup |
| Cumin Seeds | 1 teaspoon |
| Whole Black Pepper | 1 teaspoon |
| Cashews | 5-6 |
| Chopped Ginger | 1 teaspoon |
| Curry Leaves | Few |
| Ghee | 1 tablespoon |
| Turmeric Powder | 1/4 teaspoon |
| Water | 4 Cups |
| Salt | To taste |
* 1 Cup Capacity = 250ml
1.Heat a pan and dry roast the moong dal till it becomes golden brown color. Add the moong dal to the vessel and add turmeric. Add water just to soak the moong dal and pressure cook it and allow for 3 whistles
2.Heat ghee in a pan and add cashews and fry till they are golden color. Remove the fried cashews and keep it aside. Add cumin seeds and whole black pepper and fry them in ghee for 2 minutes.
3. Then add chopped ginger and curry leaves and fry for 10 seconds. Then add water and salt and allow the water to boil
4.When the water starts to boil, add Samba Wheat and mix well to avoid any lumps. Keep the flame low, and allow the samba wheat to cook completely. Meanwhile, mash the cooked dal and keep it ready.
5. Add the cooked dal to the cooked Samba Wheat and mix well. Finally add the fried cashews and remove the pongal from flame
The yummy Samba Godhumai(Dhalia) Pongal is now ready to serve with Chutney.
Samba Godhumai(Dhalia) Pongal | Subbus Kitchen
