It's all about Food

Aval Pongal Recipe (Poha Pongal)

🕒 Ready in: 10 minutes

🍽️ Serves: 2

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✨ Ingredients:

For the Pongal:

• Aval / Poha – 1 cup (use thick or medium variety)
• Moong dal (yellow split dal) – ¼ cup
• Water – 2 cups (plus extra for soaking)
• Salt – to taste
• Ghee – 1 tbsp

For Tempering:

• Ghee – 1 tbsp
• Cumin seeds – 1 tsp
• Black pepper (whole or crushed) – ½ to 1 tsp
• Ginger – 1 tsp, finely chopped or grated
• Green chili – 1 (optional), slit
• Cashews – 6 to 8 (optional)
• Curry leaves – 1 sprig (optional)
• Hing (asafoetida) – a pinch

Method:

1. Heat ghee in a pan.
2. Add cumin seeds, chopped ginger, and coarsely crushed black pepper.
3. (You can also add curry leaves at this stage – optional.)
4. Add the rinsed and drained poha (aval) to the pan.
5. Gently sauté for 2 minutes until it’s lightly coated and aromatic.
6. Dilute the cooked moong dal with a little water to loosen it.
7. Pour the dal into the poha mixture and stir everything together gently.
8. Add more water as needed to reach a soft, pongal-like consistency.
9. Drizzle ghee on top before serving.
10. (You can also fry and add cashews at the end — totally optional.)

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✅ Serving suggestions:

• Best with kara chutney, coconut chutney, or even a dollop of pickle.