Welcome to the world of Hotspot Kitchen to enjoy and relish the authentic and traditional Cuisine with Wheat Samba Pongal, today’s special recipe.
Whatever may be the situation, but our tongue always looks for flavour, but our body looks for healthiness. Amidst the controversy between our tongue and body, we bring you the healthy and tasty recipe, Wheat Samba Pongal / Samba Rava Pongal, in Hotspot Kitchen.
Welcome to the world of Hotspot Kitchen to enjoy and relish the authentic and traditional Cuisine with Wheat Samba Pongal, today’s special recipe.
Whatever may be the situation, but our tongue always looks for flavour, but our body looks for healthiness. Amidst the controversy between our tongue and body, we bring you the healthy and tasty recipe, Wheat Samba Pongal / Samba Rava Pongal, in Hotspot Kitchen.
Heat oil in a cooker; add cumin seeds, pepper, diced ginger, ½ pinch asafoetida powder and curry leaves to the oil and sauté.
Add the soaked moong dal to the cooker and then the wheat samba; stir them well.
After a while, add the water to the mixture in the 1:1 ration and salt for taste. As it’s Pongal you may add a tumbler of additional water.
Stir the entire mixture well; close the cooker with lid; let it stand on fire till 3 whistles; get the cooker out of stove when 3 whistles are done.
Now, the Wheat Samba Pongal / Samba Rava Pongal is ready to decorate your plates. It can be served hot with coconut chutney, sambar or tomato chutney.
Ingredients
Directions
Heat oil in a cooker; add cumin seeds, pepper, diced ginger, ½ pinch asafoetida powder and curry leaves to the oil and sauté.
Add the soaked moong dal to the cooker and then the wheat samba; stir them well.
After a while, add the water to the mixture in the 1:1 ration and salt for taste. As it’s Pongal you may add a tumbler of additional water.
Stir the entire mixture well; close the cooker with lid; let it stand on fire till 3 whistles; get the cooker out of stove when 3 whistles are done.
Now, the Wheat Samba Pongal / Samba Rava Pongal is ready to decorate your plates. It can be served hot with coconut chutney, sambar or tomato chutney.