Barley pongal | Barley Khara Ven Pongal

Cuisine Style: Tamil Nadu, south India | Cooking Time: 25 to 30 minutes | To Serve: 3 | Type: Breakfast, Dinner | Take With : Coconut Chutney, sambar

Ingredients

• Barley – 1 cup
• Moong dal – ¼ cup
• Ghee [melted butter] – 2 tbsp
• Cashew nuts - 5 [ghee roasted][optional]
• Salt to taste
• Water – 4 cups

For Seasoning [Ingredients]

• Cumin seeds – 1 tbsp
• Pepper corns – 5
• Green chilli -1 [Chopped]
• Ginger – 1 tbsp [finely chopped]
• Curry leaves – 1 spring
• Ghee – 2 tbsp

Preparation

• Dry roast barley then coarsely grind. Then wash & soak barley for 7 hours.
• Dry roast moong dal.
• Heat pan, add barley, dry roasted moong dal & water. Add ghee, cover it & cook for 30 min or cook till soft.
• Heat pan then add ghee & seasoning with cumin seeds, peppercorns, ginger, & curry leaves.
• Add these seasoned ingredients & salt to barley mixture mix well.
• Sprinkle ghee [melted butter] & garnish with Cashew nuts & serve hot with coconut chutney or sambar.

Barley & Moong dal [Boiling]

Barley ven pongal