Venpongal is one of the important offering during many poojas and festivals. This recipe using Aval/Poha is a quick recipe which gets ready in 5 minutes, if the cooked moong dal is ready. Try this extremely simple recipe during this Navaratri as an offering.
Ingredients:
- 1 Cup Barnyard Millet Poha/Aval
- 1.25 Cups Water
- 1/2 Cup Cooked Moong Dal
- 2 Tbsp + 1 Tbsp Ghee
- 2 Tbsp Chopped and roasted Cashew Nuts
- 1 Tbsp Chopped Ginger
- 1 Tsp Jeera
- 1/2 Tsp Crushed Black Pepper
- 1/2 Tsp Salt
- 1/2 Tsp Salt
- 1/2 Tsp Salt
- A Pinch of Asafoetida Powder
- One Spring Curry Leaves
Directions:
- Wash and drain the poha under running water and keep aside.
- In a pan add 2 tbsp ghee and temper ginger, pepper powder, jeera, asafoetida powder and curry leaves in the same order.
- Add water, cooked moong dal, salt and bring it to a boil on low heat. When it starts boiling, add the drained aval/poha and mix well and cook for 2 minutes.
- Finally add the remaining ghee and roasted nuts. Turn off heat. Let it remain in the pan for another 5 minutes. This helps the poha to absorb the moisture in the retained heat.
- Excellent aval pongal is ready.
Note:
- Other millet flakes/poha/aval can be used for this recipe.
- Can reduce water and add 1/4 Cup milk, which will enhance the taste.
Do you have soak the barnyard millet poha for 8 hrs before making the pongal? I thought all the miller’s have to be soaked before making any dish with them?
Hi Vani,
Millets need soaking, but not Poha.