Millets & Mung dal Pongal
This is not your standard pongal. My mom shared this recipe that she learnt some 45 years ago! I made slight modifications to suit our present day nutritional needs. This uppongal is made with low glycemic millets and mung dal. Only coconut oil is used to temper the delicate spices to give you the joy of eating your childhood delicacy. Coconut -Almond chutney goes great with alkalising almonds and fat burning coconut.
This can be had as breakfast, lunch or even dinner. Pair it with a vegetable salad or steamed vegetables to make it a bigger meal.
Негізгі бет MILLETS PONGAL
Пікірлер: 44