Mixed Dal Pongal / Porridge

          Looking for a quick meal that is both healthy and nutritious, then pongal made of mixed lentils is just what you need. Easy, hassle free and simple to prepare, it can be dished out in a jiffy. It is a great comfort food when you crave for something simple to satiate your hunger pangs. 

          A good substitute to khichri, this yummy piping hot pongal can be enjoyed for breakfast, brunch or lunch. It goes well with pickles, any homemade chutney, papad, chips, idli podi or fryums. So check out an easy step by step pictorial recipe to prepare it.

• 1/2 cup mixed lentils, dry roasted 
• 1/2 cup rice
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1-2 dry red chilies
• 1/4 tsp. asafetida
• 1/2 tsp. whole peppercorns, crushed
• 1 tsp. ginger, grated
• 1-2 sprig curry leaves
• handful of cashew nuts
• salt to taste 
• 2 tbsp. ghee
• 1 tbsp. coriander leaves, chopped

          Soak roasted dal and rice together overnight. Pressure cook in 3-4 cups water with salt to taste for 5-6 whistles.

          Heat oil in a pan and temper with mustard seeds and dry red chilies. After it stops spluttering, add the asafetida, curry leaves, peppercorns, ginger and cashew nuts. Sauté for a minute.

          Switch off the flame and pour this tempering over the boiled dal-rice mix. Drizzle ghee over it and garnish with coriander leaves. 

          Serve for breakfast / brunch with coconut chutney, pickle or idli podi.

                         Dry roast the lentils for 2 minutes. 

                        Soak roasted dal and rice together overnight. 

                       Pressure cook in 3-4 cups water with salt to taste for 5-6 whistles.

                     Heat oil & temper with mustard seeds & dry red chilies. Add the asafetida, 

                     curry leaves, peppercorns, ginger & cashew nuts. Sauté for a minute.

                       Pour this tempering over the boiled dal-rice mix. 

                    Drizzle ghee over it & garnish with coriander leaves. Serve for breakfast
                     / brunch with coconut chutney, pickle or idli podi.

Jowar Pongal (Healthy South Indian breakfast with Sorghum)

          Try something new with jowar (sorghum), a wonder grain, and make this yummy and healthy pongal. Pair it with split moong dal to come with this awesome breakfast recipe. Jowar is a great substitute to rice and is highly recommended in our daily diet. 

          Relish it as it is or with some coconut chutney, pickle or idli podi. You can as well serve it for brunch, as an evening snack or after school snack. Choice is yours. So get going and surprise your family and loved ones with this simple and easy recipe. 

• 1/2 cup jowar seeds (sorghum), dry roasted & soaked overnight
• 1/2 cup split moong dal (green gram), dry roasted & soaked for 2 hours
• 2-3 tbsp. oil
• 1 tsp. mustard seeds
• 1/4 tsp. asafoetida
• 1/2 tsp. whole peppercorns, crushed
• 1 tsp. ginger, grated
• 1-2 sprig curry leaves
• handful of cashew nuts
• salt to taste 
• 2 tbsp. ghee
• 1 tbsp. coriander leaves, chopped

          Blend the soaked jowar in the mixie till it is half crushed. Pressure cook the jowar and dal in 3-4 cups water with salt to taste for 10 minutes on a low flame after the first whistle.

          Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the asafoetida, curry leaves, peppercorns, ginger and cashew nuts. Saute for a minute.

          Switch off the flame and pour this tempering over the boiled jowar-dal mix. Drizzle ghee over it and garnish with coriander leaves. Serve for breakfast / brunch with coconut chutney, pickle or idli podi.

Quinoa Pongal / Porridge

          Quinoa is a very healthy grain that has loads of iron, dietary fibre and protein. It is also a great substitute to rice or wheat and is highly recommended to include in our daily diet. So if you are looking to introduce your family to some healthy and wholesome snack, then do try this simple and an easy pongal recipe made of quinoa and moong dal (split green gram). Serve as it is or with some idli podi, coconut chutney or pickle for a sumptuous snack or breakfast.

• 1/2 cup quinoa, soaked for an hour
• 1/2 cup split moong dal (green gram), soaked for an hour
• 2 tbsp. oil
• 1-2 dry red chilies
• 1/2 tsp. mustard seeds
• pinch of asafoetida
• 1 sprig curry leaves
• 1 tsp. grated ginger
• 8-10 whole peppercorns
• 1 tsp. split urad dal (black gram)
• 1-2 slit green chilies (opt)
• salt to taste
• 1 tbsp. ghee
• 1-2 tsp. coriander leaves, chopped

          Pressure cook the dal and quinoa in 2 cups water for 5-6 whistles. Add salt to taste and mash well. keep aside. 

          Heat oil in a pan and temper with mustard seeds and dry red chilies. After it stops spluttering, add the asafoetida, curry leaves, urad dal, ginger, peppercorns and green chilies. Sauté for a few seconds.

          Pour this tempering over the cooked pongal. Drizzle some ghee and garnish with coriander leaves. Serve as it is or with some idli podi, coconut chutney or pickle for a sumptuous breakfast or snack.