Spicy Barley Pongal

Note: DON'T judge the pongal by the appearance, my picture does not look good, believe me, it tastes really awesome. Next time, when i make it, i will take a good picture of it.

1 and 1/2 Cup Barley
1 and 1/2 Cup Yellow Split Mung Beans

Wash Barley and Mung Bean together. Add them to Pressure Pan.

1/4 Tsp Turmeric Powder
2 Green Chilies, Slit
1 Tsp Ginger, Grated
Asafoetida
2 Cup Unsweetened Soy Milk
7 Cups Water (Water+SoyMilk => 1 : 3 ratio)
1 and 1/2 Tsp Salt

Add Turmeric Powder, Green Chilies, Ginger, Asafoetida, Unsweetened Soy Milk, Water and Salt to the Barley and Mung Beans.

Close the lid and pressure cook it for 5 whistles. Allow it to cool.

Open the cooker and mix it well. If there is extra water, don't drain it, if the pongal is loose, it will be good.

1 Tsp Coconut Oil / Ghee
1 Tsp Black Pepper Corn
1 Tsp Cumin Seeds

1/4 Cup Cashew Nuts

11 Curry Leaves

1 Green Chilie, Slit (Optional, add this only if you are adding Spinach to Pongal)
5 oz TJ Spinach Bag, finely Chopped (Optional)

1 and 1/4 Tsp Salt

In a hot pan, heat Oil / Ghee, add Black Pepper and Cumin Seeds, allow cumin Seeds to Splutter.

Add Cashew Nuts to the same pan and saute until the cashews become light brown.

Add Curry Leaves and Saute for few minutes.

Add Slit Green Chilie, Salt and mix.

Add Spinach (add 1/4 Tsp of Salt, if you are adding Spinach) and saute until the spinach is cooked.

Pour the cooked Pongal into this. Mix well.

Taste Note: Tastes Awesome.

Yields: 9  Cups