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.
Hominy Grits Pongal Recipe
A simple healthy recipe to make indian pongal using grits instead of rice.
1.5 CupsQuick Cooking Grits
1/2 CupMoong Daal
2 TeaspoonsPepper Powder
1 TablespoonGrated Ginger
As Per TasteSalt
Wash the grits and daal and keep it aside.
In a pressure cooker add 1 tablespoon of ghee and oil.
Once it gets hot add the cumin seeds, ginger, pepper powder and hing.
Then add the grits and daal and fry it for 2 minutes.
Now pour 7 cups of water and close the pressure cooker with its lid.
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.
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.
Usually in pongal, whole peppercorns are added. Since I have a toddler at home, I used pepper powder instead.
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.