Ingredients

• 250 g - wheat rawa, preferably dalia (soaked in just enough water for 1/2 hr)
• 200 g - split mung dal, without husk (soaked for 1/2 hr)
• 2 tsp - cumin
• 2 tbsp - oil
• 1 tbsp - ghee
• 1 - green chilli, chopped fine
• 1 tsp - black pepper
• 1/4 tsp - pepper powder
• Salt
• 1/4 tsp - asafoetida
• A pinch of - turmeric powder
• 1 tbsp - cashewnuts, broken
• 8 - curry leaves
• 2 tsp - chopped coriander leaves

How to Make Fiber Rich Dalia Pongal

• Heat oil along with ghee in a cooker, add asafoetida, chilli, cumin, pepper corns, curry leaves and fry for 2 to 3 minutes till a nice aroma arises
• Add rawa, dal, salt, turmeric powder, and 1 liter of water.
• Mix well and cook up to 3 to 4 whistles and then take off the heat
• Remove the lid and put back on the fire after the cooker cools down
• Sprinkle coriander and pepper powder
• Mix well
• Add fried cashews after removing from fire to retain crispiness
• Fiber rich and filling breakfast especially for diabetics
• Serve hot with groundnut/coconut chutney along with a spoon of ghee