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Monday, August 4, 2014

Brown Rice Pongal

Have been trying to incorporate either brown rice or cracked wheat (daliya) into my diet at least 4 times a week. While I have got the hang of daliya, brown rice is still not my cup of tea ( or grain ). I find it tough to like brown rice but I still keep trying various recipes. This one however is something that I really loved. A typical Ven Pongal made with brown rice, the flavour of ghee, curry leaves, asafoetida and jeera is just sufficient to mask that unappealing smell of brown rice. The heat from the chilis is also a plus. Hopefully I can now stick to having brown rice twice a week without failing.

Read on for the easy recipe -

















Preparation Time - 15 mins


Ingredients -

  • 1/2 cup brown rice
  • 1/3 cup yellow moong dal
  • 1 broken red chili
  • 1/2 green chili
  • 1 tsp cumin seeds
  • 1 pinch carom seeds
  • 5-6 curry leaves
  • 2 generous pinch asafoetida
  • 1 1/2 tsp ghee
  • salt to taste
  • 3 cups hot water


Cooking - Heat the ghee in a pressure cooker.  Add red chili, green chili, cumin, carom seeds, curry leaves and asafoetida. Fry for 30 seconds.

Wash and add the brown rice and moong dal. Fry for 2-3 minutes or till a fragrance comes.

Add the hot water and salt. Close lid and cook for 4 whistles.  Allow steam to escape before opening.

Serve hot with roasted papad and yogurt.



2 comments:

  1. Is that made of Brown rice or Cracked wheat ? Since both are different.. Nevertheless, both are very healthy and nutritious... And the idea is good in itself :)

    ReplyDelete
  2. Wat a healthy dish, i can start my day with it.

    ReplyDelete

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