Dalia Ka Pongal


January 13, 2015

Happy Pongal to all!
A festival to celebrate the successful culmination of the harvest season and be thankful for the over-flowing bounty that fills our hearts and our homes! 🙂
The traditional offerings made to mark this occasion are Sakkarai Pongal (sweet) and Ven Pongal (savory) without which this festival would not be complete!
So to celebrate this day, I decide to make the savory Pongal, but with a unique healthy twist…DALIA KA PONGAL!
Try this delicious healthy interpretation using bulgar/Dalia instead of white rice….you will absolutely love it! 🙂

Heat a tsp of ghee/oil, add 1/2 cup dalia. Roast for 2 minutes. Add 1/2 cup washed and drained moong dal along with 3 cups water and salt to taste. Pressure cook for 4-5 whistles. In a small pan, heat ghee, add rai, jeera, Kari patta, green chilli, some kaju, and coarsely pounded black pepper. Pour this chaunk over the cooked dalia-moong dal mix. Serve hot!

Below is a picture of Dalia for easy reference…


4 comments on “Dalia Ka Pongal

  1. January 24, 2014 Kiran

    What about salt or sugar?

    • January 26, 2014 ruchiairen

      Yes you must put salt to taste!

  2. July 12, 2014 Shweta

    I tried this today. Turned out fab!
    I also tried your Amritsari fish. It was amazingly good and terribly simple to make!!
    Ohh and I also bought appe pan inspired by your appe pan post:)

    • July 12, 2014 ruchiairen

      Thank u! 🙂


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