Barley Pongal

Cooked barley and dhal seasoned with cumin, pepper, cashewnuts and curry leaves. Very healthy and good alternative for regular rice pongal.

Ingredients - Serves 4

• Barley - 1 1/2 cups
• Moong dhal - 1/3 cup
• Grated ginger - 1 tbsp
• Pepper powder - 1 tsp (or whole black pepper)
• Cumin seeds - 1 tsp
• Curry leaves few
• Ghee - 2 tbsp
• Broken cashew nuts - 1 tbsp
• Salt to taste

Method

• Soak barley in water for 1 hr 
• Pressure cook barley & dhal together by adding 3 1/4 cups of water for 3 whistles
• Remove barley & dhal from the cooker and mash it well along with required salt
• Heat the pan with ghee to fry cashew nuts, cumin seeds, pepper powder, ginger and curry leaves
• Now add mashed rice & dhal to the seasoning and mix well
• Serve hot along with chutney or sambar

Nutritional Information

• Barley is rich in fibre, Vitamins and minerals
• Barley contains both soluble and insoluble fiber. Soluble fiber is effective in lowering blood cholesterol & in reducing the risk of heart disease.  Insoluble fiber also helps lower the risk for certain cancers
• Barley is cholesterol-free and low in fat
• Per serving = 165 calories approximately