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CRACKED WHEAT RAVA PONGAL

This recipe is for my mother. My father is a diabetic and though his diet is controlled, there are some foods which he takes in moderation. These are particularly the ones which he loves like briyani, pongal, and SWEETS. I have been trying some to introduce some rice substitutions for my mom, which she can cook easily without going through a lot of trouble. When I say something like, “I tried this dish with cracked wheat or oats”, the first question that she asks me is “How does it taste”. You know how skeptical moms can be :( I hope she likes this picture of wheat pongal I have posted here and tries it soon. I have not used ghee here and still it tasted great. A spoonful of ghee or butter can also be added while seasoning.

INGREDIENTS:
Cracked wheat, 1 cup.
Moong dhal, ½ cup.
Ground pepper, 1 teaspoon.
Cumin seeds, 1 tablespoon.
Chopped cashews, 1 tablespoon.
Curry leaves, a handful.
Ginger, 1 small piece.
Green chili, 1 (optional).
Any cooking oil, 1 tablespoon.
Salt as per taste.

PREPARATION:
Dry roast the cracked wheat for 5 minutes and let it cool. Wash the moong dhal and cook it in a pressure cooker until it is well-cooked and turns mushy. Chop the ginger into fine pieces and slit the chili into 2 and keep aside. Heat a small pan with a tablespoon of oil. When the oil is hot enough, add the cumin seeds and cashews and fry for a minute until good smell comes cumin and the cashews turn brown. Then add the chopped ginger, curry leaves, and chili and fry everything for another minute. Now add the cooked dhal, cracked wheat with 2 cups of water along with salt, mix everything, and cook under medium flame until the whole dish turns to a pongal consistency. At this stage, add another tablespoon of oil or ghee and cook for a few more minutes under low flame. Switch off the stove and serve the hot pongal with coconut chutney and sambar.