Savory Pongal made with multigrain flakes and moong dal. A healthy and wholesome breakfast.
Ven Pongal Recipe | Khara Pongal Recipe | Multigrain flakes Pongal | Pongal with wholegrain | Quick and easy Pongal recipe | Oats Pongal | Oats Khara Pongal Recipe | Ven Pongal with Oats and wheat flakes
What is Multigrain Flakes?
Multigrain flakes, combination of oats, rye, barley and wheat. I love this multigrain flakes more than oats. A healthy combination of wholegrain nutrition.
Oats doesn't suit me well. The excess fiber makes me sick to my stomach. So I avoid having Oats porridge , which is my mother's go to breakfast, on somedays as dinner too.
But having oats in instant dosa like this one or this crispy oats dosa or in bakes like this Whole wheat & Oats Loaf, Oats banana loaf and desserts like this delish Poha-Oats ladoo doesn't result in such reaction. So I m still wondering am I allergic to Oats or to Porridge😁 .
So when mom and dad came to live with us for a short vacation some years back, I started using this Earth Goods brand of multigrain flakes, and it kind of suited us all. Both of them preferred this to their regular oats.
Why Multigrain Flakes Pongal?
Ven pongal is a popular south-indian breakfast dish. A savory dish made with rice and lentils, tempered with curry leaves, ginger and loads of black pepper and cumin. Pongal is usually served with sambar and white chutney.
It is the most popular dish served in marriage functions for breakfast. Since Pongal is a no onion and no garlic dish, it is preferred as offerings during pooja days.
Why you must try this Multigrain flakes Ven Pongal
- Light on stomach, digest easily, especially for aged people.
- Takes less time to cook. Almost like porridge, gets ready in minutes.
- There is no weird after taste. Adapts so well to Indian tempering and seasoning and tastes good with all the savory Pongal tempering.
- A delish alternative to the usual rice pongal, which sometimes is a bit heavy on the stomach.
Pongal Festival Recipes
Ingredients for Multigrain Flakes Savory Pongal
- Main Ingredients : Multigrain flakes and Moong dal are the hero ingredients. I have used a combination of oats, rye, barley and wheat. If you are regular with cooking millet based poha, you can replace multigrain with millet poha.
- Tempering : The regular Indian tempering ingredients mustard seeds, cumin, curry leaves and hing is used in this khara pongal recipe. I have also added one green chili in this Ven Pongal recipe.
- Flavorings : Lots of ginger and freshly pounded pepper adds the real flavor to khara pongal recipes. Since savory dish, salt goes without saying.
- Fat : Ghee is preferred but, I have used oil for tadka and added butter towards the end for richness.
- Garnish : Usually cashews are roasted in ghee and added. My younger one has sensitivity towards cashewnuts, so I have used roasted almonds.
How to Make Khara Pongal with Multigrain Flakes
Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions
- Measure and keep all the ingredients ready. Take the moong dal, add enough water and pressure cook for 3-4 whistles or until soft.
- Let the pressure of moong dal drop on its own, remove and mash it well with the back of the ladle.
- Now for the tempering, keep the ingredients listed ready. Heat a heavy bottom pan with ghee/oil, according to preference.
- Once hot, throw in mustard seeds, slit green chili, curry leaves and shredded ginger and cumin seeds.
- Now add the multigrain flakes to this tadka, roast until golden brown in a medium flame.
- Now add softly cooked dal to this crispy flakes. Add ¼ cup water to the moong dal vessel, wash and add that liquid to this. Let this boil and cook for 8-10 minutes or until the multigrain flakes cooks soft.
- Towards the end, add pounded black pepper powder and butter, mix and let it cook for 5 more minutes until saucy.
- Remove and serve it hot with chutney and sambar.
Recipe Card for Multigrain Flakes Ven Pongal
- ¾ cup multigrain flakes a mix of oats, wheat, rye and barley
- ½ cup Moong dal/Pasi paruppu
- ¼ teaspoon turmeric powder
- 1 teaspoon black peppercorns crushed
- 1 teaspoon salt or to taste
- 20 grams butter or ghee approximately 3-4 tbsp
- 4 tablespoon roasted almonds or cashews i used silvered almonds
- 3 tablespoon oil/ghee according to preference I used groundnut oil
- ½ teaspoon mustard seeds/kadugu
- ¼ teaspoon hing/asafoetida
- 1 teaspoon cumin seeds/jeera
- 1-2 teaspoon chopped ginger
- 1 no no green chili chopped
- few curry leaves
- Measure and keep all ingredients ready on the counter. Wash moong dal 2-3 times with plain water.
- Take moong dal in a vessel that fits inside your pressure cooker. Add twice or thrice the amount of hot water and turmeric powder. Pressure cook for 3-4 whistles or until soft. Let the pressure fall on its own.
Let us do the tadka
- Heat oil/ghee in a heavy bottom pan. Once hot, splutter mustard seeds. Add hing, curry leaves, chopped green chili and ginger.
- To this hot tadka, add multigrain flakes. Sauté for 3-5 minutes in a medium flame, until becomes nicely roasted and changes color to a bit golden brown.
- To this warm and toasty multigrain flakes, now add soft cooked moong dal and mix. To the moong dal vessel add 1½ cups of water and add it to the pan.
- Add salt to this and let it cook for a good 8-10 minutes until the multigrain flakes cook and become soft.
- Once the multigrain flakes turns soft, now add freshly pounded pepper to this and throw the butter cubes. Adding butter is purely optional, if vegan you can skip this.
- Finally add roasted almonds or cashews, mix well and take it off the stove
- Do not cook it until dry. Pongal tends to become dry as it rests. So make sure you remove the pongal when it is saucy, not watery, not dry, just saucy.
- Remove it from heat and serve it warm with chutney and sambar.
- The tadka for Pongal can be done entirely with ghee also. I chose to do with groundnut oil and finally added butter. If Vegan, you can skip adding butter.
- We prefer to enjoy Pongal warm. So I would not recommend this for kids lunch box.
- It is good choice for adults, if packed in a hot pack.
- Pongal tends to become dry as it rest. When I say dry, I don’t mean bone dry, i meant it sort of clumps and becomes like a mash. So remove it while it is still saucy, so it doesn’t become clumpy as it rests.
- If you have made it ahead, just add 2-3 tablespoon water or milk mixed with water , mix and heat it. Serve it warm and enjoy.
I m not a Doctor or a Nutritionist The Nutrition information provided above comes from the plugin and is only an estimate.