Aval pongal - Poha / aval/ rice flakes are versatile such that you can make any dish out if it and they taste good as well. Poha is light on the stomach and is rich in iron. That is the reason our grand parents preferred it for dinner in any form. Poha with coconut gratings, country sugar, cardamom and cashews can be given as a snack item for the children in the evening. Moreover it is one of the items for neivedyam in the pooja. Whatever dish you make out of poha doesn't require much oil.This makes poha healthy.
Key ingredients:
Poha - Thick poha is used.Thin poha gets dissolved and pongal becomes quite mushy.
Lentils - Moong dal is used
Spices - jeera, pepper, hing, is used.
Fats - ghee + oil. Oil should not have a distinct or strong aroma.
Accompaniments:
Coconut chutney, sambar, dals go well with the dish.
Substitution:
Red rice flakes can be used. Soak for 30 minutes and use.
Pre-preparation:
Wash and soak poha for 10 minutes.
Recipe:
Total time taken: Soaking time 10 minutes + +Cooking time 25 minutes= 35 minutes
No.of servings - 3
Ingredients:
Thick poha - 1 cup
Moong dal - 1/4 cup
Salt to taste
Water - 1.25 cup
Tempering:
Oil + ghee - 1.5 tsp
Jeera - 1/2 tsp
Pepper - 1/2 tsp
Asafoetida/hing - 1/4 tsp
Curry leaves - 1 sprig.
Directions:
1.Take a pressure pan. Add Moong dal and Dry roast it.
2.Add 1.25 cup of water and pressure cook for 3 whistles. Allow to cool down.
3. Open the lid of the pan, add aval/ poha, salt. Mix well.
4.Cook till all the water is absorbed. Switch off.
5. Chop the green chilly. Powder the pepper with a mortar and pestle.
6.Heat a seasoning pan. Add oil + ghee, chilly, jeera, pepper,curry leaves, hing .when they crackle, pour into the pongal mix.
Note:
Add water if necessary to adjust the consistency.
Comments
Post a Comment