Easiest Way to Prepare Homemade Barley Pongal:

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Before you jump to Barley Pongal: recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Spending less Within the Kitchen.

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A lot of energy is wasted when fridges and freezers, both heavy users of electricity anyway, are not running efficiently. If you happen to be in the market for a new one, the good news is that compared with styles from 10 or more years ago, they use about 60% less electricity. The correct temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use less electricity. One more way to save electricity is to keep the condenser clean, for the reason that the motor won't have to run as often.

The kitchen alone provides you with many small methods by which energy and money can be saved. Efficient living is something we can all do, without difficulty. It's related to being practical, most of the time.

We hope you got insight from reading it, now let's go back to barley pongal: recipe. You can cook barley pongal: using 12 ingredients and 8 steps. Here is how you achieve that.

The ingredients needed to prepare Barley Pongal::

1. Provide 2 cups of - Barley Rawa/ grits.
2. Use 1 cup of - Green gram/moong dal.
3. Take 2 of - Green chillies.
4. Provide 1/2 inch of -Ginger.
5. You need 3 of table spoons - Grated coconut.
6. Provide As needed of Ghee – (to serve).
7. You need of Seasoning:.
8. Get 1 table spoon of - Ghee.
9. Get 1 tea spoon of - Mustard.
10. Prepare 1/2 tea spoon of - Cumin.
11. Get 1/4 tea spoon of - Hing.
12. Take 1 sprig of Curry leaves.

Instructions to make Barley Pongal::

1. Dry roast moong dal for 2 to 3 minutes..
2. Wash moong and barley grits together and keep aside for a while..
3. In the meantime, prepare for the seasoning. Take one cooker vessel, do seasoning, heat ghee, splutter mustard, add cumin, hing, curry leaves, chopped green chillies, chopped ginger (slivered) and fry for two min..
4. Add water (around 8 to 9 cups) and boil. Add salt, coconut gratings and keep it for boiling..
5. Add soaked dal and barley mixture and close the cooker lid..
6. Cook for 3 whistles and switch off the gas..
7. When pressure releases, open the cooker lid, give a stir and adjust the consistency..
8. Pour a couple of spoons of ghee to enhance the taste or you can completely skip the ghee if you are into low calorie diet.Serve with coconut-ginger flavoured chutney..

One thing i would like to share is. Pongal has soft-serve consistency and is excellent for young and old alike. It is a comforting dessert and great for winters. Pongal can also be enjoyed as a sweet breakfast porridge. Do try this variation using pearl barley.

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