Bulgur Wheat Pongal, Low Salt Recipe
by Tarla Dalal

Next only to Idli and Dosa, Pongal is amongst the most popular breakfast recipes in South India.

Usually made of rice and moong dal, cooked and spiced up with pepper and cumin seeds, Pongal is quite sumptuous and ensures that you don’t get hungry till lunch time!

We have made this popular recipe healthier by replacing rice with bulgur wheat, to enhance the fibre content. Amazingly flavourful, with hints of pepper, ginger and cumin, this Bulgur Wheat Pongal is sure to please your tummy and your taste buds.

Serve it immediately after preparation. On a day when you are feeling indulgent, garnish this Pongal with some roasted cashews and feel the taste spike up further.

A few more low salt snack options are Seviyan Upma and Poha Handwa .

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Bulgur Wheat Pongal, Low Salt Recipe recipe - How to make Bulgur Wheat Pongal, Low Salt Recipe

1/2 cup broken wheat (dalia)
1/2 cup yellow moong dal (split yellow gram)
2 tsp oil
1/2 tsp crushed black peppercorns (kalimirch)
1/2 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
4 curry leaves (kadi patta)
1/2 tsp ginger (adrak) paste
2 whole dry kashmiri red chillies , broken into pieces
1/4 tsp salt

Method

Combine the bulgur wheat and yellow moong dal in a deep bowl with enough water and soak for 15 minutes. Drain and keep aside.
Heat the oil in a pressure cooker; add the peppercorns and cumin seeds and sauté on a medium flame for a few seconds.
Add the asafoetida, curry leaves, ginger paste and dry red chillies and sauté on a medium flame for 30 seconds.
Add the soaked bulgur wheat-yellow moong dal and salt and sauté on a medium flame for 1 minute.
Add 2½ cups of water, mix well and pressure cook for 3 whistles.
Allow the steam to escape before opening the lid.
Serve immediately.