Avalakki Khara Pongal!!

A very tasty & easy alternative version to the usual Rice & Moong Dal Pongal!!

Ingredients:

Avalakki (Poha) - 1 cup  (Thick variety is a must)
Hesarubele (moong dal/split green gram) - 3/4 cup
Milk - 1 cup
Fresh coconut grating - 2 tbsps
Green chillies - 5 nos.
Curry leaves - 1 sprig
Pepper coarsely crushed - 1/2 tbsp or 6 whole peppercorns
Jeera - 2 tsps

Turmeric - a pinch or two

Ginger - 1 inch grated
Cashews - 4 chopped into pieces
Ghee - 4 tbsps
Salt to taste
Fresh chopped coriander leaves to garnish

Method:

• Wash the avalakki, drain all the water & keep aside. 
• In a pressure cooker, heat 2 tbsps of ghee, add jeera, crushed pepper & turmeric.  When the jeera splutters, add cashews, curry leaves, ginger & green chillies. 
• Fry for a minute, now add the hesarubele/moong dal & the remaining ghee & roast till it changes its color.
• Add water & salt to the seasoning & bring it to a boil.  Close the lid & cook till 4-5 whistles.
• Once the pressure goes, open cooker & add milk & continue cooking for a minute. 
• Now add the soaked avalakki & mix well.  If needed add some more milk/water according to your required consistency. 
• Remove from heat, garnish with chopped coriander & coconut grating, mix well. 
• Serve hot along with hasi majigehuli or tamarind gojju or coconut chutney.

Note:

1. You can omit the milk & just use water.  Addition of milk gives you a very creamy & rich texture to the pongal.  
2. Its better to let this pongal be in a watery consistency as it tends to get thick once it cools down. 
3. You can add veggies like carrot, ridge gourd/heerekayi, tomato, potatoes etc., to this pongal for added taste.