South Indian Pongal made more healthier by replacing rice with broken wheat
To temper
  1. Wash moong dal and dalia. Drain water.
  2. In a pressure cooker heat ghee , add mustard seeds, cumin seeds .When it crackles , add red chilli,crushed pepper,hing and curry leaves. Add ginger, green chilli and haldi. Saute for 1-2 mins.
  3. Add moong dal and dalia to the tempering. Fry for 3-4 mins till moong dal is aromatic.
  4. Add water and salt.Mix well and close the cooker lid.Let it cook for 3-4 whistles .Switch off the flame and wait till the pressure releases.
  5. Once the pressure releases, open the lid and mix well. Finally garnish with fried cashews and a tsp of ghee. Relish healthy and tasty Spicy cracked wheat pongal with coconut chutney or tamaring gojju ( a kind of dip or sauce ).
  6. I always love my khara pongal with the spicy ,tangy little sweet tamarind gojju. The thick tamarind sauce enhances the flavor of khara pongal and gives it a totally new taste dimension. If you haven’t tried it before …you have really missed something..Here you go..
  7. Soak a big lemon sized tamarind ball in water for about 30 mins. extract its pulp.
  8. Take a kadai or pan. Add a tsp of oil .Temper it with mustard seeds and curry leaves. Add 2 slit green chillies. If you want you can add some finely chopped onions too.
  9. Add tamarind extract , salt and little jaggery. Add some water and keep the flame on sim .Bring it to boil .
  10. Add a tsp of rasam powder and a pinch of haldi . Mix well. TAste test .If required add some salt or jaggery. if ts strong add some water .
  11. Dilute a tsp of riceflour in water . Finally add it to the tamarind gojju and bring a boil. Switch off. Addition of rice flour mix gives a nice consistency to the gojju .
  12. That’s it spicy tangy tamarind pongal gojju is ready .
Recipe Notes
  • Pongal made from ghee tastes awesome. So as far as possible make it with ghee or add 50:50 mixture of ghee+oil.
  • If you want you can add avarekalu ( field beans) to it.
  • Usually pongal tastes best when served hot. Also it has to be little liquidy when its hot, wen cold again it will become a mass.