The aroma of ghee and fried cashew wafting through the morning air brings sighs of appreciation from the household. Warm and comforting pongal served with fresh coconut chutney is a must-have breakfast in most Tamilian homes. Only, the dish is laden with empty calories except for the dal in it and can do with a miss.
Choose barley khichadi instead which is rich in dietary fibre and good for your heart.



Barley Vegetable Kichidi


Ingredients:


100g barley

50g mung dal

1 clove

1 stick cinnamon

1/2 tsp cumin

2 red chillies

1 onion

1 carrot, chopped

5 beans, chopped

1 green chilli, chopped

1 tsp oil

3 cups water

Salt to taste

Coriander leaves to garnish



Method:


Heat oil in a pressure pan.

Fry broken red chillies, clove, cinnamon and cumin.

Add onion and fry till it is transparent.

Add chilli, carrot, beans and fry for a couple of minutes.

Add the barley, mung dal and water.

Add salt and pressure cook for 10 minutes.

Serve hot, garnished with coriander leaves.