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Avalakki khara pongal
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5 from 1 vote

Avalakki Khara Pongal | Poha Ven Pongal

Healthy Karanataka style Aval Khara Pongal
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Breakfast, Dinner
Cuisine: Indian
Keyword: healthy recipes, South Indian breakfast recipes
Servings: 2 people
Author: Jeyashri suresh

Ingredients

  • 1 cup thick aval
  • ½ cup yellow moong dal
  • ½ tsp turmeric powder
  • 1 cup water to cook the dal
  • 2 tbsp ghee
  • 2 tsp oil
  • ½ tsp mustard seeds
  • ½ tsp chana dal
  • 1 tsp urad dal
  • ½ tsp cumin seeds
  • Few cashew nuts
  • 3 red chilis
  • Few curry leaves
  • 2 pinches Asafoetida
  • Salt as needed

To grind

  • 1 tsp pepper
  • 1 green chili
  • 1 tsp cumin seeds
  • 2 tbsp coconut
  • A small piece ginger
  • Few curry leaves

Instructions

  • Wash the moong dal and add 1 cup of water to this. Add ¼ tsp of turmeric powder and a pinch of asafoetida to this.
  • Pressure cook this for 3-4 whistles and keep aside.
  • Wash the poha and drain the water. Keep aside.
  • In a mixie jar add things to grind. Add the pepper, cumin, coconut, ginger and few curry leaves.
  • Just pulse this twice into a coarse powder.
  • In a pan add ghee and oil.
  • Add the mustard seeds, cumin seeds, urad dal, chana dal, curry leaves, asafoetida red chili and cashew nuts.
  • Let the mustard splutter and the dals and nuts turn golden brown.
  • Add the coarsely ground mixture now.
  • Saute this for a minute.
  • Add the cooked moong dal to this now.
  • Add ½ cup water to adjust the consistency.
  • Mix well and let this cook for 2 minutes.
  • Now add in the washed poha.
  • Mix well.
  • Add ¼ cup of water to adjust the consistency.
  • Now add the salt and mix well.
  • Let this cook for 3-4 minutes.
  • Aval Ven Pongal is ready.
  • Serve this hot with any chutney or gotsu of your choice.

Video

Notes

1. The aval Pongal tends to thicken once it is cool, so add little hot water to this and cook for 2 minutes just before serving.
2. Avalakki khara Pongal can be made using red poha too.