The word pongal always makes me drool and reminds of my favorite hotel in mylapore, chennai, where it is served with a dollop of ghee floating on top along with a roasted cashews and pepper corns. But, during dieting days, a big NO to our regular pongal which is generally prepared using rice and ghee and used to substitute with a healthy and nutritious ingredients. In my today's diet friendly series, I have used corn rava which gives a delicious taste, healthy and absolutely zero ghee pongal. The addition of gingelly oil along with olive oil enhances the flavor and gives a yummy taste without the addition of ghee. This is an excellent healthy breakfast which can be served with chutney and sambhar.
3/4 Cup Corn Rawa
1/2 Cup Moong dal
3 Cups Water + 1/2 Cup Water
2 Tsp Olive oil
2 Tsp Gingelly Oil
1 Tsp Jeera / Cumin seeds
1 Tbsp Pepper corns
1 Tsp Crushed pepper
1 Green chillies, chopped
3 Springs of curry leaves
1 inch Ginger, chopped and crushed
Salt to taste
Wash corn rawa and moong dal and pressure cook it for 5 - 6 whistles by adding 3 cups of water.
Once done, switch off the flame and keep aside.
Meanwhile, heat oil in a small pan and add jeera followed by pepper corns, green chilli, ginger, curry leaves and crushed pepper.
Fry it for half a minute in a low flame, remove and keep aside.
Once the pressure gets released, remove corn - dal mixture and mash it well.
Add the seasoning along with salt and mix evenly.
Boil 1/2 cup of water and add it to the pongal and mix it again. ( This helps the pongal to maintain its texture and doesn't get hard even after long time ).
Serving Options :
Serve with Chutney and Sambhar.