Multi-Grain Flakes Pongal

For July Edition of Blog Hop Wednesday i m paired with PJ of Seduce your Tastebuds. PJ doesn’t need any introduction. She is so Versatile with her Ingredients and creates lovely dishes. When i was browsing through her Menu, i was literally confused what to cook???? It was like, 1000’s of beautiful sarees before me and i have to select only one!!!!! At last, i selected 4 and made 2, had time to click only one!!!! 
I made her Oats Kharabhath and Oats Pongal with a little change. i replaced Oats with Multi-grain Flakes. I made this Multi-grain Flakes Pongal for Evening Tiffin today and we enjoyed it a lot.  It was so light on the tummy and so healthy. My Mom and Dad being a diabetic relished this Pongal without Guilt.
1/2 Cup Moong Dal
1 Cup Multi-grain Flakes (Wheat, Barley, Oats and Rice)
3/4 Cup of Milk
3/4 Cup of Water
1-2 tsp of Pepper Powder
1/4 tsp Turmeric powder
1-2 tsp of Ghee/Oil
Salt to taste
1/2 tsp of Ghee
1 tsp of Canola Oil
1 tsp Cumin seeds
1/2 tsp of hing/asafoetida
2 sprigs of Curry leaves
2 Green Chilies, Slited Lengthwise
1 tsp of Shredded Ginger
handful of fresh Coriander leaves
1-2 tsp roasted almond flakes
  • Soak Moong Dal for 10 minutes in Water. Pressure Cook with 3/4 Cup of Water and turmeric powder for 4-5 whistles or until soft.
  • In a Non-Stick Pan, add a tsp of Ghee/Oil, and roast the Multi-grain Flakes, until golden brown. Take care not to Burn it. Keep the flame low and roast.
  • Once it turns golden brown, switch off the flame, to avoid further roasting and burning of the flakes. Add the Cooked moong dal to it and add Milk and Water to the mixture. 
  • Return it to flame and Cook in slow flame. Add Pepper Powder and Salt  and Mix well. Cook until all the liquid is absorbed. Add another tsp of ghee and Put off the flame.
  • Now in another pan, add Oil and ghee given under “Tempering”. When the Oil is hot, add cumin seeds, slited green chili, curry leaves and hing.
  • Add this Sizzling Tempering to the pongal. Add shredded ginger, fresh coriander leaves and roasted almond flakes. 
  • Serve Hot With Moongdal Sambhar or Coconut Chutney.