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Hominy Grits & Moong Daal Pongal
July 7th, 2008 Madhuram Posted in Breakfast, Light Meals/Tiffin | 
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After my successful experiment with grits preparing Adai, I have started using it in various other recipes. Since I’m also watching our consumption of rice, grits and cracked wheat have become the key ingredients in my cooking. So recently I tried Pongal using grits, substituting it for rice. We absolutely loved the taste.
Ingredients
Grits, Quick cooking – 1.5 cups
Moong Daal – 1/2 cup
Ghee – 2 tablespoons
Oil – 1 tablespoon
Cumin – 1 tablespoon
Pepper powder – 2 teaspoons
Ginger, grated – 1 tablespoon
Hing – a pinch
Salt – as per taste
Grits, Quick cooking – 1.5 cups
Moong Daal – 1/2 cup
Ghee – 2 tablespoons
Oil – 1 tablespoon
Cumin – 1 tablespoon
Pepper powder – 2 teaspoons
Ginger, grated – 1 tablespoon
Hing – a pinch
Salt – as per taste
Procedure
1. Wash the grits and daal and keep it aside.
2. In a pressure cooker add 1 tablespoon of ghee and oil.
3. Once it gets hot add the cumin seeds, ginger, pepper powder and hing.
4. Then add the grits and daal and fry it for 2 minutes.
5. Now pour 7 cups of water and close the pressure cooker with its lid.
6. Once the steam starts coming, put the weight and leave it for 4 whistles, switch off the stove and remove the pressure cooker from the stove.
7. Let it cool for 15-20 minutes, then you will be able to remove the weight from the pressure cooker. Now add the required amount of salt and the remaining 1 tablespoon of ghee and combine it well. Grits pongal is ready. Enjoy it with your favorite chutney or sambar.
1. Wash the grits and daal and keep it aside.
2. In a pressure cooker add 1 tablespoon of ghee and oil.
3. Once it gets hot add the cumin seeds, ginger, pepper powder and hing.
4. Then add the grits and daal and fry it for 2 minutes.
5. Now pour 7 cups of water and close the pressure cooker with its lid.
6. Once the steam starts coming, put the weight and leave it for 4 whistles, switch off the stove and remove the pressure cooker from the stove.
7. Let it cool for 15-20 minutes, then you will be able to remove the weight from the pressure cooker. Now add the required amount of salt and the remaining 1 tablespoon of ghee and combine it well. Grits pongal is ready. Enjoy it with your favorite chutney or sambar.
My Notes
1. Usually in pongal, whole peppercorns are added. Since I have a toddler at home, I used pepper powder instead.
2. I get fresh ginger in bulk here. To store it, I peel the ginger and cut into small pieces and store it in a ziploc bag in the freezer. Whenever I want ginger I take one piece and grate it using a lemon zester. The gratings are so fine and paste like.
1. Usually in pongal, whole peppercorns are added. Since I have a toddler at home, I used pepper powder instead.
2. I get fresh ginger in bulk here. To store it, I peel the ginger and cut into small pieces and store it in a ziploc bag in the freezer. Whenever I want ginger I take one piece and grate it using a lemon zester. The gratings are so fine and paste like.
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Tags: cumin, ghee, ginger, grits, grits recipe, hing, indian cooking, moong daal, oil, pepper powder, pongal, salt
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July 8th, 2008 at 7:57 pm
This is very different to me. Looks delicious.
July 7th, 2008 at 2:18 pm
pongal looks delicious madhu..love the new format of post entry.
July 7th, 2008 at 12:07 pm
thank u for the tip madhu
..and as a matter of fact i have a recipe in my blog for ripe plantains which we konkani’s make 
..here is the link.
http://rbcuisines.blogspot.com/2008/03/kellya-ambatsweet-banana-curry.html
July 7th, 2008 at 11:53 am
Awesome..u come up with awesome dishes with grits
..love them all….i am trying ur ada using grits today..
I have something for u in my blog..collect it soon…:)
July 7th, 2008 at 6:30 am
Great ideas with grits Madhu, savory Pongal looks delicious!:)