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
|Prep Time||Cook Time||Makes|
|05 Mins||30 Mins||3-4 Servings|
- 1.5 Cups Quick Cooking Grits
- 1/2 Cup Moong Daal
- 2 Tablespoons Ghee
- 1 Tablespoon Oil
- 1 Tablespoon Cumin
- 2 Teaspoons Pepper Powder
- 1 Tablespoon Grated Ginger
- A Pinch Hing
- As Per Taste Salt
- 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.
Subscribe To Eggless Cooking
Don't miss our new eggless recipe updates in your email inbox! Sign up now.