Samba Godhumai Pongal

My mother first published this recipe two years ago on Sulekha. I am reproducing it here with her permission.

This is a twist to the ancient delicacy, Pongal, which is usually made from rice. This version makes use of Samba Godhumai (broken wheat ), which while retaining the authentic taste of rice-based Pongal, is healthier and especially beneficial to diabetics.

1. 150 gms of samba wheat

2. 50 gms of moong dal

3. 0.5 tbsp. molagu podi (black pepper powder)

4. 2 tbsp jeeragam (cumin)

5. 4 tbsp Ghee (clarified butter)

6. 4 tbsp oil

7. 0.5 tbsp ginger cut into small pieces

8. 0.5 tbsp green chilis

9. Salt to taste

10. Karuvepillai (curry leaves)

Method:

1. In a hot pan, dry roast the wheat until its raw smell disappears. Remove from pan and set aside.

2. Wash the moong dal well (to clear it of impurities) and add to the wheat.

3. Add 2.5 measures of water for every 1 measure of the moong dal – wheat combination and pressure cook the mixture for three whistles.

4. In a hot pan, add ghee (clarified butter). When it is well heated, roast ginger, pepper, cumin seeds, green chilis and cashew nuts, and add to the cooked wheat – dal mixture, along with enough salt to taste.

5. Season with Pongal with Kothamalli (coriander leaves) and karuvepillai (curry leaves).

6. Finally, add 5 tbsp of hot oil to the finished Pongal, stir well and serve.

NOTE: Step. No. 6 can be omitted for healthy eating, in order to reduce the cholesterol content of the mixture.