Wheat pongal

Ingredients :

• Broken wheat [ lawpsi ] - 1 cup [ soaked overnight ]
• Rice - 1 / 2 cup
• Toovar dahl - 1 / 4 cup
• Moong dahl - 1 / 4 cup
• Tamarind paste - 1 / 2 tsp
• Turmeric powder - 1 / 2 tsp
• Salt -as required
• Asafoetida - 1 / 4 tsp
• Ginger - 1 / 2 inch piece [ finely chopped ]
• Green chillies - 2 [ finely chopped ]
• Black pepper - 12 [ crushed ]
• Cummin seeds - 1 teaspoon

Vegetable used :

• Potatoes - 2 [ peeled and cut into small pieces ]
• Carrots - 1 / 2 cup [ cut into small pieces ]
• French beans - 1 / 2 cup [ cut into small pieces ]
• Fresh peas - 1 / 4 cup
• Tomatoes - 2 [ cut into small pieces ]

For seasoning :
Ghee - 4 to 5 table spoon
Mustard seeds - 1 tsp
Red chillies - 1 [ broken ]
Curry leaves - little
Onion - 2 [ peeled and sliced ]

For garnishing :
Coriander leaves - little
Cashewnut bits - 10 to 12 [ fried in ghee ]

Method :

In soaked wheat rava [big ] add the washed rice, both dahl, green chilli, ginger, crushed pepper, cummin seeds, asafoetida, salt ,  turmeric powder and tamarind paste . Mix well, add more water and to bring it to 2" above the level of the rice. Pressure cook and wait for 3 whistles to come. Cook the vegetables adding just enough water and little salt. Heat ghee in a kadai, add mustard seeds, red chillies, curry leaves and onion slices. Fry till the onion is light brown and crisp. Add the boiled vegetable and saute for 5 minutes in low flame. Add to the wheat pongal, mix well adding 2 tbspn of ghee  at the end. Garnish with coriander leaves and fried cashewnuts. Transfer to a vessel and serve hot with coconut chutney and sambhar.