Dalia Matar Pongal recipe

Wash the peas thoroughly.

Dry roast broken wheat and moong dal in a hot kadai. This will bring a nice aroma to the Pongal.

In a pressure cooker, add dal, broken wheat ,water, whole green chilies and pressure cook for 3-4 whistles or until soft.

Once pressure is released, remove the cooker lid and mash the mixture using a ladle.

Heat ghee in a pan. Add cashews and fry till golden brown. Set these cashews aside In the same pan, add peppercorns and fry till it starts to sputter. Add cumin seeds and allow it to sputter Next, add turmeric, asafoetida, curry leaves pepper powder and give a good mix.Add peas ,cook them well until soft. Add 2 cups of water to the pan. Add the necessary salt to the water. Bring it to boil

Add broken wheat and cooked moong dal to the boiling water. Keep the flame in medium. Cover and cook till the oats are completely cooked.

Once it is completely cooked, add roasted cashews and give a mix. Also, add ghee, coriander leaves and grated ginger. Give a good mix

Serve the Dalia peas Pongal hot with red chilli coconut chutney and mixed vegetable sambar or even spicy lemon pickle goes well with Pongal.