Aval Pongal/ Pongal with Poha – a new variety of Pongal!!

I had already posted the recipe for Ven pongal or the normal pongal that is made with rice a few days back. So much is my love for Pongal that I want to try out with different bases. My first try with Daliya/ Broken Wheat was super yummy. And now comes the trial for Aval Pongal/Poha Pongal. Needless to say, it tasted super awesome and somehow I liked it better than the normal version. Also, the time taken was really less that it got ready in a jiffy.




The usual stuff prepared with Poha include Upma in the south indian style or Poha, the north indian style. I also prepare a sweet version of Poha with jaggery for my kid. But this is one thing which is very different but tastes great. The method is almost similar to the rice version with very little changes in the process. Poha/Aval as such is extremely nutritious and is rich in iron. Moong Dal is also the healthiest dal and so both combined together is a great combination. This is certainly more nutritious than the normal rice pongal 🙂 You can serve it hot with a Sambar or Chutney of your choice or this tamarind dip that goes really well. Off to the recipe now.

Aval Pongal

 

Serves: 2

Preparation Time: 30 minutes
Cooking Time: 15 minutes

Ingredients:

Thick Aval/Poha/Rice Flakes – 1 cup
Moong Dal – 1/2 cup
Pepper – 1/2 tsp
Cumin Seeds – 1 tsp
Cashews – 5-6
Curry Leaves – a few
Ghee – 2 tbsp
Turmeric Powder – 1/4 tsp
Ginger – 1 tsp finely chopped
Salt – to taste

Method:

1. Clean the rice flakes. Wash and soak the rice flakes in clean water for about 30 minutes.
2. Meanwhile, pressure cook the moong dal for 4-5 whistles or till soft.
3. Heat ghee in a pan. Temper cumin seeds.
4. Next add curry leaves and pepper. Saute for a minute.
5. Add finely chopped ginger and saute for a minute.
6. Now add around 2 cups of water with turmeric powder.When the water comes to a boil, add the soaked and drained rice flakes/poha and mix well.
7. Cook till the poha becomes soft and nicely cooked.
8. When almost all of the water is absorbed, add the cooked moong dal and required salt.
9. Mix well. Add roasted cashews at the end and some ghee if needed.
10. Yummy Aval/Poha Pongal is ready to serve.

Notes:

– The texture depends on your requirement. You can cook for some more time if you need a more firmer consistency.

[yumprint-recipe id=’5′]

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