This morning we were thinking about 'What for breakfast'. We had upma yesterday morning and semiya upma last night at friends. So it had to be something with cracked wheat. The fast method of letting the steam cook the cracked wheat does not infuse much flavor into the upma as it gets only quick seasoning treatment unlike the boiling method.
Since the last week, making the perfect soft pongal has been in my head. Wounded by last failure, the pongal monster roared back with an idea of cracked wheat kichdi.
Cracked Wheat Kichdi it is.
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onions
jeera
green chillies
ginger paste
lemon pepper (cause I have it and anyways leave most of the whole pepper when I add them)
1 cup moong dal
2 cups fine cracked wheat
6 cups water
definitely salt. (For some reason salt has slipped my culinary dictionary since yesterday. I didnt add it in upma yesterday. saving grace is cucumber pickle. I was focusing so much on adding the spice to it through ginger, pepper and chillies, that salt got blindsided.)
The obsession with making pongal is that I love kichdi and ponal and want to learn to make them right. last week for Krishnashtami, I saw afriend make pongal and when I saw her frying moong dal a bit before making the pongal, it felt like I wa sbeing led into the secret world of making pongal. I tried it at home, but it was still dry. Coming to think of it, I used a rice cooker, I should have used a press
ure cooker. Another friend suggested using more water. so some more experiments.
Since the last week, making the perfect soft pongal has been in my head. Wounded by last failure, the pongal monster roared back with an idea of cracked wheat kichdi.
Cracked Wheat Kichdi it is.
onionsjeera
green chillies
ginger paste
lemon pepper (cause I have it and anyways leave most of the whole pepper when I add them)
1 cup moong dal
2 cups fine cracked wheat
6 cups water
definitely salt. (For some reason salt has slipped my culinary dictionary since yesterday. I didnt add it in upma yesterday. saving grace is cucumber pickle. I was focusing so much on adding the spice to it through ginger, pepper and chillies, that salt got blindsided.)
The obsession with making pongal is that I love kichdi and ponal and want to learn to make them right. last week for Krishnashtami, I saw afriend make pongal and when I saw her frying moong dal a bit before making the pongal, it felt like I wa sbeing led into the secret world of making pongal. I tried it at home, but it was still dry. Coming to think of it, I used a rice cooker, I should have used a press
ure cooker. Another friend suggested using more water. so some more experiments.
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