Multigrain pongal

1/2 cup multigrain flakes of rice, oats, wheat, rye & barn

1/2 cup Moong dal/Pasi paruppu

1/2 teaspoon turmeric powder

1 teaspoon black peppercorns crushed   

1 teaspoon salt or to taste

Ghee - 2 tbsp

Roasted almond or cashews - few

Cumin seeds - 1 tsp

Peppercorns - 1 tsp

Ginger - 1 tsp

Curry leaves - few

Green chillies - 2 slit

Wash moong dal 2-3 times with plain water. Take moong dal and keep it in a pressure cooker vessel. Add twice or thrice the amount of hot water and turmeric powder. Pressure cook for 3-4 whistles or until soft.

Heat oil or ghee in a heavy bottom pan. Once hot, splutter mustard seeds. Add asfoetida, curry leaves, chopped green chillies and ginger. To this add multigrain flakes. Saute for 10 minutes until it turns colour slightly.

To this warm and toasty multigrain flakes, now add soft cooked moong dal and mix. To the moong dal vessel add 2 cups of water and add it to the pan.

Add 2 tsp of salt. Close the pressure pan. Pressure cook for 2 whistles. Open the lid after 10 minutes. Add crushed pepper and add ghee. Roast cashews in ghee and add to the multigrain pongal. Hot multigrain pongal is ready to serve.





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