SOUTH-INDIAN Avalakki Pongal

**Author - Alee Venkatesh **
 AVALAKKI PONGAL (SWEET VERSION)



INGREDIENTS
  • 1 cup Avalakki
  • 1 cup Moong dal
  • 4 tsp. ghee
  • 4 tsp. coconut milk
  • 1/2 cup jaggary or brown sugar
  • Pinch of cardamom powder
  • 3-4 clove
  • Handful of dry grapes & cashews (toasted)


METHOD
  • Wash & soak Poha for about 15 mins, drain any excess water, keep it aside
  • Pressure cook moong dal until tender
  • Heat ghee and toast cashews & dry grapes until golden brown
  • Add jaggary (powdered), coconut milk - boil for few minutes (along with cloves & cardamom powder)
  • Add cooked moong dal + drained avalakki, mix well to combine, simmer on low flame for 5-10 mins
  • Serve hot


AVALAKKI PONGAL (SPICY VERSION)


INGREDIENTS
  • 1/2 cup cooked veggies (I used tomato, peas & green beans)
  • 1/2 cup moong (hesasubele) dal  (washed & cooked)
  • Handful of raw peanuts (cooked with moong dal)
  • 1 cup Poha (Avalakki) - washed, soaked (for 10-15mins), excess water drained
  • 1/2 tsp. pure ghee
FOR SEASONING - 2-3tsps. oil, 1/2 tsp. mustard seeds, 1/4 tsp. cumin seeds, 4-5 pepper corns (or use pepper powder), pinch of turmeric & hing powders, 1/4 tsp. roasted cumin & coriander powders, ginger & green chillies to taste, few curry leaves

FOR GARNISHING - 1/4 cup grated dry coconut  & few tsps. of chopped coriander leaves

METHOD
  • Wash & soak Poha for about 15 mins, drain any excess water, keep it aside
  • Pressure cook moong dal, peanuts & veggies until tender
  • Heat oil in a pan, season all seasoning ingredients
  • Add cooked dal & veggie mixture, add drained poha, ghee, mix everything well to combine and simmer on medium flame for 5-10 mins
  • Remove from heat, garnish with coriander & coconut; serve hot