Barley Pongal

Ingredients:
1/2 cup barley
1/2 cup moongdal
3 cups milk / water + some extra
Salt to taste
1 tsp Peppercorns
1/8 tsp turmeric powder
For tadka: 2 Tbsp ghee, 1 Tbsp cashews, 1 tsp grated ginger, 1 tsp cumin seeds, 1/2 tsp freshly pounded pepper and few curry leaves

Method:
Roast the moongdal on low flame for a couple of minutes and remove from fire. Add barley, moong dal, turmeric powder and peppercorns to a sturdy pot and also add about 3 cups of milk (or water) and keep cooking on medium flame. Keep stirring in between and add any extra water needed while the cooking progresses. Cook till the barley & dal are cooked or until the desired texture of barley is reached and add salt.
Or to quicken the process, cook the dal and barley in a pressure cooker adding the liquid as needed for about 7 -8 whistles.
Now heat ghee in a small pan and add the cashews. Toast them till they turn golden, remove them with a slotted spoon and keep aside. Then add the grated ginger to the same ghee and fry until it starts to brown. Add the remaining tadka ingredients and sauté for a few more seconds. Remove from heat, add it to the cooked pongal and mix well.
Serve with chutney and / or sambhar.

This goes to Sanjeeta's Wholesome Wholegrain Cooking - hosted by Priya this month with the theme Barley for Breakfast.

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