Wheat Rava pongal is very healthy and tasty breakfast recipe in South Indian region. It is quite healthy version of regular ven pongal which made using rice or rava. For wheat rava pongal, you have to cook daliya and dal together in pressure cooker. It is healthy and delicious South Indian breakfast recipe.
Thai Pongal is a harvest festival dedicated to the Sun God. It is a four-day festival which according to the Tamil calendar is usually celebrated from January 14 to January 17. Thai Pongal corresponds to Makara Sankranthi, the harvest festival celebrated throughout India.
The ven pongal is affording more benefits to your health, because the ven pongal has low calories and low fat. You can attain calcium nutrients from the milk, and can grab carbohydrate from the rice. This is very helpful to maintain your body. … You can avoid the cholesterol by eating the ven pongal in your daily life.
1 Cup Wheat Rava or Broken Wheat
1/4 Cup Moong Dal or Yellow Split Gram
2 Tbsps. Desi Ghee
1/2 Tsp. Cumin Seeds
1 Tsp. Black Peppercorns
2-3 Green Chilies
Few Curry Leaves
Pinch of Asafoetida
1 Tsp. Ginger, Chopped
Few Cashewnuts, Chopped
Salt to Taste
How to Make Wheat Rava Pongal Recipe:
Heat the ghee in pressure cooker. Add cumin seeds, black peppers, asafoetida, curry leaves, green chilies, cashewnuts, ginger and saute for 20 seconds on medium heat. Add moong dal and broken wheat and roast for a minute. Add salt and 4 Cup water and mix well. Cover with lid and cook till to 3-4 whistles.
Wheat Rava Pongal Recipe or Daliya Pongal Recipe
- 1 Cup Wheat Rava or Broken Wheat
- 1/4 Cup Moong Dal or Yellow Split Gram
- 2 Tbsps. Desi Ghee
- 1/2 Tsp. Cumin Seeds
- 1 Tsp. Black Peppercorns
- 2-3 Green Chilies
- Few Curry Leaves
- Pinch of Asafoetida
- 1 Tsp. Ginger Chopped
- Few Cashewnuts Chopped
- Salt to Taste
Heat the ghee in pressure cooker.
Add cumin seeds, black peppers, asafoetida, curry leaves, green chilies, cashewnuts, ginger and saute for 20 seconds on medium heat.
Add moong dal and broken wheat and roast for a minute.
Add salt and 4 Cup water and mix well.
Cover with lid and cook till to 3-4 whistles.
Serve hot with curd and pickle.