Whole Green Moong Dal Rice Porridge | Pasipayar Ven Pongal | Pesalu Pulagam | Diabetes Diet Food

I have heard Athamma calling Ven pongal as Pulagam and it is mostly made with whole split moong dal with rice. In fact the way I make Ven pongal is very different from the normal accepted way made in Tamil Nadu. But everybody at home are fine with the version I make. Still as a way to make something that will suit more a diabetic palette, wanted to try with husked whole green moong dal with rice.

I heard about this dish from Athamma so frequently that I thought we should make it sometimes. She used to make this and serve spice buttermilk along with it. This is not your typical food suitable for a diabetic diet. But we have made sure the fiber content is increased and rice is not much used. Ghee was completely ignored and well in the end of the day, eating this in moderation is all fine. Though some strictly say no for Rice, some do advice Rice to be included in a diabetic diet. So based on that, this dish per serving is very good.



Step by step pictures
Husked whole green moong dal roasted.

 Take rice and moong dal together
 Wash and add water
Green Chilies, Cumin Seeds, Pepper corns, Garlic, Ginger and curry leaves for seasoning
Cooked dal and rice.
Season with the tempering ingredients.

Whole Green Moong dal Rice Pongal

Ingredients Needed

Rice - 3/4 cup
Husked Whole green moong dal, dry - 3/4 cup
Salt to taste
Water - 3 & 1/2 cup

For Seasoning

Green chilies - 3 -4
Whole pepper corns - 1 tsp
Cumin Seeds - 1 tsp
Curry leaves - 4-5
Garlic - 2 -3 cloves
Ginger - 2"
Oil - 1 tsp


Method to prepare:

Dry roast the moong dal till golden brown. Keep it aside for it to cool down.

Wash and soak rice for 20 mins.

Pressure cook both rice and dal with water for 3 whistles. Mash well a ladle.

Heat a pan with oil and temper with the seasoning ingredients. Pour over the cooked pongal.

Serve hot with sambar or chutney



Notes:

The whole moong dal that I used is a dried dal and needs to be roasted well before cooking.
Since you are using only 1 tsp of oil, make sure to cook in slow flame.
Add more water if required to get a more gooey consistency


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