Breakfast Series: Wheat Bulgur Khara Pongal and Sweet Pongal (Samba Godhumai Ven Pongal and Sakkarai Pongal)

Pongal is a popular breakfast / brunch item across south india, we pair pongal with chutney, vada, brinjal curry and sometimes raita. Pongal is normally prepared with rice but we can use wheat bulgur for healthy option.

Wheat Bulgur Pongal Recipe Video on Vidyascooking

Ingredients:

2 Coffee Tumbler = 250 Grams Wheat Bulgur

1 1/3 Coffee Tumbler = 200 Grams Mung Dhal (Mung Beans)

2 1/2 Coffee Tumbler = 350 Grams Organic Powdered Jaggery from Farmz to Familiez

1 Inch Ginger Grated

1 1/2 Tbsp Black Pepper Crushed

1 Tbsp Cumin Seeds

4 Sprigs Curry Leaves

4 Green Chilies Slit

20 to 25 Cashews

2 Tbsp Raisins

4 Pods Cardamom

1/4 Tsp Asafoetida

1 Pinch Edible Camphor (Pachai Karpooram)

Oil and Ghee as Required

Salt as per taste...

Prep:

Dry roast the wheat bulgur till good aroma releases and the color starts to change a bit to white. Remove from flame and reserve on a plate.

Dry roast the mung dhal till good aroma releases and the color starts to change a bit to light golden. Remove from flame and reserve on a plate.

Measure, combine both the wheat and mung dhal wash thrice and add 7 cups water and place in a pressure cooker.

Cook the wheat and dhal for 3 to 4 whistles or until both the ingredients are mushy to the touch.

Peel, wash and grate the ginger. Crush the pepper and reserve. Slit the green chilies and reserve.

Measure and add the jaggery to a pot with 1 cup warm water. Place on low flame keep stirring until the jaggery melts.

Using a strainer, strain the melted jaggery and reserve.

To Prepare Sweet Pongal:

Heat a wok with 2 tbsp oil and 1 large heaping spoon full ghee.

Add 10 split cashews and raisins to the ghee and oil and fry until the cashews turn golden in color. Drain the cashews and raisins from oil and reserve on a plate.

Add crushed cardamom to the hot oil and fry few seconds. Add half the amount of cooked wheat and dhal to the wok and fry for a minute, breaking out any lumps while stirring.

Add the melted jaggery and 1 cup water stir, bring to rapid boil.

Crush and add a pinch of edible camphor to the pongal and stir.

Allow the pongal to reduce and absorb most of the moisture on medium to high flame.

Just before serving garnish with fried cashews and raisins, top with two more tbsp full ghee and serve hot...Enjoy 😉

To Prepare Khara / Pepper Pongal:

Heat a heavy bottom pot on medium flame. Add 2 Tbsp oil and 1 tbsp ghee. Add 10 to 15 split cashews to the ghee and oil and fry till golden. Drain the cashews and reserve.

To the heated oil and ghee add the grated ginger, crushed pepper, slit green chilies, curry leaves, asafoetida and cumin seeds, fry all the ingredients until raw flavor from ginger reduces.

Add salt as per taste and 1 1/2 cups water to the masala mix, bring to rapid boil. Add the other half of cooked wheat and dhal stir and break down any lumps. Cover and cook until excess moisture is absorbed.

Garnish the pongal with fried cashews and two full tbsp ghee, serve hot with chutney and medu vada...Enjoy 😊