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! 🙂
Method:
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…
