Sprouts Pongal

Pongal is a favorite in South India. One of the healthiest, filling and nutritious food. This is served as breakfast alongside Chutney/ Sambhar.
I was thinking what to make for brunch. I had some sprouts in fridge and what better way to use up this. Healthy, easy brunch ready in minutes, Serve this alongside chutney/ pickle and papad, this one makes a meal in itself.
This one is a fusion of dal khicadi and pongal. Minimal spices and light on stomach.

Do try this yummy recipe.

Rice: 1 cup (normal or jeera samba works well)
Moong Dal: 1/2 cup
Sprouts: a handful
Turmeric Powder: 1 tsp
Green Chili : 1 slit (optional)
Salt to taste
Water: 3-3 1/2 cups

To temper:
Ghee: 1 tbsp
Crushed Peppercorns: 1 tbsp
Curry Leaves: a few
Cumin seeds: 1 tsp

Dry Roast the Moong dal.Keep aside.
Wash the rice and dal together.
Temper with “to temper” items, sprouts, turmeric powder and give a nice stir.
Add the rice and dal , give a nice stir, add water and pressure cook for 3 whistles.
Allow the pressure to release and mix well. It should be soft and mushy.
Serve hot with Chutney/ Pickle/Papad


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